Two weeks ago while perfecting my skinny vanilla mug cake recipe, I started craving the chocolate version that I posted last fall. While I enjoy a classic vanilla cupcake now and then, I’m a chocoholic at heart (that’s why I wrote a chocolate cookbook!) and need my fix on a multiple-times-a-day basis.
A tiny square of dark chocolate after breakfast, another little nibble as a mid-morning snack, a slightly bigger piece after lunch (or, even better, a small brownie or cookie!), one more morsel partway through the afternoon, and a chocolate-filled baked treat as dessert after dinner. Or at least a big chunk of my favorite dark chocolate bar.
I’m obsessed!
The day after I finished filming the vanilla mug cake video, I finally whipped up the chocolate recipe that had been on my mind for so long, but since I had waited so long to bake it, I decided to make a double serving as an extra decadent dessert. I slowly savored every bite of that warm chocolate cake as my bedtime treat… The less you let it cool, the more it tastes like a lava cake crossed with a fudgy brownie. Pure dark chocolaty bliss!
Shortly after falling asleep, I woke up feeling rather hot, which is basically unheard of for me! I have really poor circulation and constantly feel like a popsicle during the winter, even here in California while bundled up in multiple pairs of socks and scarves or buried underneath three layers of blankets in bed. But I figured it was stress or over-thinking recipe photo shoots for the blog, and I eventually nodded off again.
Because I enjoyed that double serving of my chocolate mug cake so much, I ended up making it again the following evening. (Did you see both of them on my @AmyBakesHealthy Snapchat?) It tasted just as decadent as the first, and I even ran my finger around the mug and licked it clean!
Yet I woke up feeling extremely hot in the middle of the night again, and after what felt like half an hour of lying there, I finally rolled over and pulled up the web on my iPhone. After a quick search, I quietly giggled…
It turns out that a double serving of my chocolate mug cake contained as much caffeine from the 4 tablespoons of cocoa powder as a regular cup of tea.
Whoops!
So the following day, I baked a batch of these Fudgy Triple Chocolate Cookies to get my dark chocolate fix instead! They taste just as rich and decadent as my mug cake, but they contain a lot less caffeine per serving… And those melty chips are positively irresistible!
This super easy recipe begins with white whole wheat flour. White whole wheat flour comes from a special variety of finely ground white wheat, whereas regular whole wheat flour is made from red wheat. This gives white whole wheat flour a lighter taste and texture, closer to that of all-purpose flour, but it still retains the same health benefits of whole wheat flour.
Note: Whole wheat pastry flour is a great substitute, if you prefer!
Next comes the cocoa powder. You just need the regular unsweetened kind! Because of the 2:1 ratio of flour to cocoa powder, these cookies already taste really dark, similar to 70% dark chocolate, without using Dutched or special dark cocoa powder.
However, it’s extremely important to measure the cocoa powder correctly! Too much cocoa powder will quickly dry out the dough and make the cookies crumbly. You can use the spoon and level method or a kitchen scale, but I highly recommend the latter. This is the inexpensive one that I own, and I use it for every recipe that I make for this blog because it ensures that your baked treats turn out with the perfect taste and texture every time. It’s my favorite kitchen gadget!
To keep these cookies clean eating friendly, you’ll sweeten them with coconut sugar instead of refined sugar. Coconut sugar does not actually taste like coconut! It has a very light caramel-like flavor, just like brown sugar, but it pours like granulated. You can find it on the baking aisle of most grocery stores near the other sugars, as well as online.
And now for my favorite part… The chocolate chips! You’ll use both dark chocolate chips and mini chocolate chips. These are my favorite dark chocolate chips because they’re the same size as typical semisweet chocolate chips, whereas many other brands make their dark chocolate chips much larger in size. These are my favorite mini chips because they melt really well—and their tiny size ensures that every bite contains a morsel of melty chocolate!
All we need now is a cold glass of milk!
| Fudgy Triple Chocolate Cookies | | Print |
- 1 ⅓ cups (160g) white whole wheat flour (measured like this)
- ⅔ cup (53g) unsweetened cocoa powder (measured like this)
- 1 tsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp (56g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (192g) coconut sugar
- 4 tbsp (56g) dark chocolate chips
- 2 tbsp (28g) miniature chocolate chips, divided
- Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
- Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Light brown sugar may be substituted for the coconut sugar.
Semisweet chocolate chips may be substituted for the dark chocolate chips.
{clean eating, low fat, low calorie}
Oh Sorry something went terribly wrong while posting :/
SO here is What I wanted to say:
Amy these cookies are perfect, they are crispy on the outside but super fudgy on the inside 🙂 And I really appreciate that you give the ingredients not only in cups but also in grams, which makes baking really easy since in Germany kitchen scales are more common than cups 🙂
Sorry again for the confusion
I’m so glad you enjoyed these cookies Steffi! 🙂 And thanks for taking the time to leave a comment — that means a lot to me!!
Hello from Australia 🙂
My son asked for a chocolate cookie today so we went in search for a healthy recipe, despite the amount of sugar we picked this one. We dont use wheat so i used spelt flour and i had no coconut sugar so we used half brown sugar half pure maple syrup. This produced a very wet batter/dough but a beautiful cookie in the end, a little more cake like than brownie but still beautiful 🙂 thank you Amy
I’m so glad you and your son enjoyed these cookies Marly! That means a lot to me! 🙂 If you use all brown sugar next time, instead of half brown sugar and half maple syrup, that should result in a chewy/fudgy brownie-like texture. The extra liquid from the maple syrup is what caused the cakey texture!
Hi Amy,
i made these cookies second time now, followed the recipe precisely, and once again they turned out more like cakes not crumbly and fudgy cookies like one would expect. The dough looked perfect thoyúgh, and tasted far better than the cookies 🙁
I really appreciate your interest in my recipe Patty! Let’s figure out what’s going on. 🙂 Did you measure by weight with a kitchen scale or with measuring cups? Did you make any substitutions, including those in the Notes section underneath the Instructions? These cookies aren’t going to be crunchy/crumbly — rather, they’re supposed to be chewy and fudgy! Does that make sense?
Amy, you’re the best, I love the fudgy triple chocolate brownie cookies, and so does everyone I share them with. I added chopped almonds and 3 pieces of chopped macadamia nuts on top, they look like little white buttons. I new to baking and I enjoy the aspect of chemistry and creativity.hmm, I wonder which one of Amy’s recipes I’ll try next!
I’m so glad everyone enjoyed these cookies Steve! I love the idea of adding almonds and macadamia nuts. Sounds delicious! 🙂 I can’t wait to hear what recipe of mine you try next!
Question, why use baking powder and not baking soda. I’ve seen similar recipes but with baking soda, can you explain? Thank you 🙂
Baking powder is baking soda with added acid (often monocalcium phosphate and sodium aluminium sulfate). Baking soda typically needs an added acid (like lemon juice or vinegar!) in order to be activated and work properly, whereas baking powder has the acid added already, so it just needs to be mixed with liquid ingredients in order to be activated and work as a leavener. Does that make sense? 🙂 I’d love to hear what you think if you try these cookies Stacey!