Triple Dark Chocolate Cookies

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I’m going to be honest with you, I’ve on a DARK chocolate kick lately…

I’m even thinking DARK chocolate is now my bff.  (Aside from peanut butter, that is!)

Triple Dark Chocolate Cookies - SimplyGloria.com

These Triple Dark Chocolate Cookies are SUPER soft and chewy!  The dark chocolate is literally swimming all around this cookie.  But don’t be intimidated by dark chocolate…this chocolate cookie is sweet, not bitter!  

Triple Dark Chocolate Cookies - SimplyGloria.com #chocolate #cookies

The tripe layers in these cookies of deep dark chocolate are:  1} DARK chocolate cocoa powder  2} melted DARK chocolate chips  3} DARK chocolate chips all through the deep dark chocolate cookie dough  

Here is how you start with the (very) simple process of making these decadent cookies…

Triple Dark Chocolate Cookies Ingredients

Whisk together all of your dry ingredients in a medium mixing bowl and set aside.  (I like to use Hershey’s Special Dark )

Triple Dark Chocolate Cookies2

Melt the butter in a large sauce pan.  Once it is melted, take off heat.  Add some of the dark chocolate chips to the melted butter and stir until melted.

Triple Dark Chocolate Cookies3

Pour the can of sweetened condensed milk, vanilla and beaten egg.  Stir until all combined.  Gently stir in the dry ingredients.  Add the dark chocolate chips and  pastel nonpareil mint chocolate chips.  (These are normally found in the specialty candy section at the grocery store.)

Triple Dark Chocolate Cookies1

Use a medium cookie scoop for uniform sized cookies.  Add some more chips onto the top for more chocolate and color. Bake in a preheated oven at 350 degrees for 8-10 minutes.  Allow the cookies to finish baking on the baking sheet for another 5-7 minutes after you take them out of oven.

Triple Dark Chocolate Cookies - SimplyGloria.com #chocolate

These are the deepest, darkest, chocolaty cookies that for any chocolate lover!

Triple Dark Chocolate Cookies - SimplyGloria.com #cookies

If you haven’t devoured these Triple Dark Chocolate Cookies all in one day…it’s okay.  Because these will stay soft for days!  Just like the first day they were baked!  (That’s if you can keep them around that long.)

Enjoy sinking your teeth into these soft, deep dark chocolate cookies!

Triple Dark Chocolate Cookies
Author: 
 

This recipe makes about 2½ dozen. Keep in a tightly closed container and they will stay soft for up to 5 days.
Ingredients
  • 1½ cups all-purpose flour
  • ¾ plus 2 tablespoons dark chocolate cocoa (I like to use Hershey’s Special Dark.)
  • 1 teaspoon baking soda
  • ½ cup butter, melted
  • 1¼ cups (14-ounces can) sweetened condensed milk
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups dark chocolate chips, divided
  • ¾ cup pastel nonpareil mint chocolate chips, divided (found in the specialty candy section)

Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, dark chocolate cocoa, and baking soda in a medium mixing bowl.
  3. Melt butter in a large sauce pan on medium heat. Take off heat and add 1 cup of dark chocolate chips and stir until melted.
  4. Pour sweetened condensed milk into the melted chocolate mixture. Add vanilla and beaten egg. Stir.
  5. Gently fold in the flour mixture into the chocolate in the sauce pan. Once all combined, stir in ¾ cup of dark chocolate chips and ½ cup pastel nonpareil mint chocolate chips.
  6. Use a medium cookie scoop for uniform sized cookies.
  7. Add the rest of all the chips onto the tops of the shaped cookie dough for more chocolate and color.
  8. Bake in a preheated oven at 350 degrees for 8-10 minutes. Allow the cookies to finish baking on the baking sheet for another 5-7 minutes after you take them out of oven.

Notes
This recipe was modified from The Nestle Best Ever Cookies cookbook.

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These Triple Dark Chocolate Cookies were featured with:

These Triple Dark Chocolate Cookies are shared and linked up to party with:  {Six Sisters Stuff} & {Its Overflowing} & {Barns and Noodles} & {A Little Clairification} & {Three Mango Seeds} & {Craft-O-Maniac} & {This Gal Cooks} & {Fugal Foodie Mama} & {Call Me Pmc} & {The Creative Girl} & {Reasons To Skip The Housework} & {Cards We Drew} & {Young and Crafty}

Comments

    • says

      I do the same thing with “snacking’ from a full bag of chocolate chips…and that’s why I haven’t gotten the one from Costco recently! (I’ll stick to the little normal bags so I can at least keep track of how many chips I’ve eaten!)
      Hope you have a wonderful weekend, Cindy!

  1. says

    I LOVE That there’s a can of sweet cond milk in them! WOW! I love SCM and have never made cookies using it – bars, ice cream, candy, fudge but never cookies. Love these! And the colors are so pretty! So eye-catching. Pinning!
    Averie @ Averie Cooks recently posted…Weekend ThingsMy Profile

    • says

      Thank you so much Averie! The SCM is what makes these so soft for days. I look forward to when I open up a can…so I can take a (few) spoonfuls that didn’t quite get into the bowl for the recipe!

    • says

      Annie, you are so kind! Thank you! (Wish there was colored chips sprinkling from the sky all across the world…you’d love the taste of these pretty little chips!)

    • says

      Yes, you definitely have to have a glass of milk to go with these babies! Thank you for the mention this weekend with the tweet, Anne! Hugs!

  2. says

    I LOVE these Gloria!! The colorful nonpareil mint candies are perfect and make these cookies more fun than any other cookie I’ve seen. The sweetened condensed milk hiding in this cookie dough is so intriguing. 🙂 These are gorgeous and so fudgy!

    • says

      These cookies are almost like a brownie texture because of the SCM…they are super fudgy! I especially like a fudgy cookie/brownie like you do! Thanks Sally! (=

    • says

      Ashely, I was the same way as well…never cared for dark chocolate until now. And, now I simply can’t get enough of it! I’m going through the dark cocoa powder so much…wishing that Costco would hurry and put some on the shelves instead of the plain regular chocolate baking cocoa! Thanks Ashley!

  3. says

    The pastel nonpareils make this so much better!! 😀 They add such a nice pop of color & these look so fun! I have a toddler who would DEVOUR these! I’ve pinned them to my Grub for Kids board & plan on making them soon! I followed you here from the Marvelous Mondays link party. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-15-9-recipes-youll-love.html
    Anyonita recently posted…Tasty Tuesdays #15 + 9 Recipes You’ll Love & New Co-hosts!My Profile

  4. says

    Well, (short) story…the bagger boy at the grocery store decided to put my (pricey) nonpareils beside a hot deli package in my sack! By the time I got home (I live 30 miles away!), I realized he ruined my candies…so I chopped them up and put them inside the cookie dough. But the new nonpareils were just placed on top of the dough before I baked them. They really didn’t melt on the tops. But just like when you bake with the white chocolate chips…you have to take them out before they brown on the tips.
    So, that is the short version of my sad story with my candies…thanks Reba!! (=
    Gloria recently posted…July 4th Dessert TableMy Profile

  5. rebecca says

    I’m a little confused!
    ¾ plus 2 tablespoons dark chocolate cocoa

    Does this mean 3/4 CUP plus 2 tblspn.
    OR
    2 3/4 tblspn.
    ?? anyone?
    thanks!!! 🙂

    • says

      Oh my! Yes, it is 3/4 cup Plus 2 more tablespoons of the baking cocoa. Thank you for pointing that out, Rebecca. I can’t seem to get in there quite yet to change and update it on the actual recipe yet… because I’m having one of those (ever so lovely) technical difficulties with my plugin (recipe format). Thank you so much! Hope you’re having a fun day! (=

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