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}
Hello Amy! I have a question, I don’t have any brown sugar can I substitute it with honey?
I’m honored that you’d like to try making these cookies, Cynthia! Unfortunately, honey won’t work. It adds too much liquid to the cookie dough, which would give it the same consistency as muffin batter, and it would make your cookies more cakey and muffin-like than soft and chewy cookies. If you don’t have brown sugar or coconut sugar, then granulated sugar (or another form of granular sugar, like turbinado sugar or maple sugar!) is the best alternative. 🙂 I’d love to hear what you think of these cookies if you try making them!
These are AMAZING! I made them with my soon to be 3 year old and oh my gosh, this recipe is a keeper! Thank you!
I’m so honored that you and your little one enjoyed these cookies Sam! That truly means a lot to me that you’d call this recipe a keeper — thank you SO much for taking the time to let me know! 🙂
Hey! This is such a beautiful recipe especially for my insane cravings for chocolate! Do you by any chance know the macros on these? Or calories per serving? Thank you so much!
I’m honored that you’d like to try making these cookies, Moe! The full nutrition information is actually included directly underneath the recipe. I know it can be easy to miss! 😉 I can’t wait to hear what you think of these cookies!