Triple Chocolate Fudge Cookies

Triple Chocolate Fudge Cookies are rich and intensely chocolatey with chewy, gooey centers and two types of chocolate chips. Chocoholics rejoice!

Triple Chocolate Fudge Cookies ~ intense chocolate flavor with chewy, gooey centers and two types of chocolate chips |


If you like chocolate, then boy do I have a treat for you today! These cookies feature just about every form of chocolate conceivable. Cocoa powder? Check. Melted chocolate? Check. Chocolate chips? Check, check (two kinds!).

Hmmm...perhaps in that case, these should have been called Quadruple Chocolate Fudge Cookies? No matter. They are deep, rich, moist, fudgey bites of chocolate heaven. And I think we can leave it at that.

Triple Chocolate Fudge Cookies piled on a white plate

Who am I kidding? Of course we can't leave it at that. Because y'all know that I am wordy and I use way too many descriptive, flowery words in my writing, particularly when I am waxing poetic about my favorite things. And chocolate is most certainly on my list of favorite things.

So. These cookies. Quite simply, they are not your ordinary chocolate cookies.

They have a texture that's simultaneously soft and chewy and gooey.

The outside of the cookie bakes up like a delicate veneer while the inside becomes an explosion of intense chocolate...almost like the cookie version of a molten chocolate cake, but without oozing all over your plate. And then, as if all of that chocolate goodness wasn't enough, there are semi-sweet and white chocolate chips peppered throughout, lending an additional layer of flavor and texture.

Allow me to sum it up for you in basic terms: these cookies will make the chocoholic in your life very, very happy. And if you happen to be that chocoholic, well then, you will ricochet off the wall after taking your first bite...not because of any sugar high, but out of pure, blissful, chocolate-loving delirium.

Missing bite


  • All-purpose flour.
  • Dutch-processed cocoa powder + melted chocolate + semisweet and white chocolate chips. Triple -- er, quadruple -- chocolate.
  • Baking powder + salt.
  • Eggs.
  • Pure vanilla extract.
  • Espresso powder (or instant coffee). You don't taste the espresso in these cookies...rather, an undertone of coffee serves to intensify the chocolate flavor.
  • Unsalted butter. At room temperature.
  • Light brown sugar + granulated sugar. Because nobody said these were diet cookies. 😉

How to Make Them

You're just a few simple steps away from gooey, amazing, from-scratch chocolate cookies:

  1. Whisk together the dry ingredients.
  2. Combine the eggs, vanilla, and espresso powder.
  3. Use an electric mixer to beat both sugars into the butter until well-incorporated.
  4. Blend in the cooled melted chocolate.
  5. Slowly stir in the dry ingredients and fold in the chocolate chips.

Easy enough, right? But you don't want to miss the next (very important) step: cover the bowl of cookie dough with plastic wrap and set aside at room temperature for 30 minutes. This will allow the consistency of the cookie dough to become magically fudge-like! Then simply scoop and bake!

Close-up of Fudge Cookie with a plate of cookies in the background

Find an excuse to bake these soon, whether it's for your Super Bowl party, or to ring in the Olympics, or to profess your love to your Valentine, or simply because it's the last Tuesday in January (Hey, that's today! Bake them today!).

One bite of this warm-from-the-oven confection, and your search for the best chocolate cookie ever will be over. Case closed.

More Mouthwatering Cookies

Triple Chocolate Fudge Cookies ~ intense chocolate flavor with chewy, gooey centers and two types of chocolate chips |

Triple Chocolate Fudge Cookies

Chocoholics rejoice! These rich, intensely chocolatey cookies boast gooey, fudge-like interiors studded with two types of chocolate chips.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
RESTING TIME: 30 minutes
Total Time: 55 minutes
Servings: 36 cookies (approximately)
Calories: 238kcal
Print Pin Rate


  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 16 ounces semisweet chocolate, chopped (or chocolate chips)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons instant coffee or espresso powder
  • 10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
  • 1 ½ cups packed light brown sugar
  • ½ cup white sugar
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips


  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • Melt chocolate chips in a glass bowl in the microwave, stirring after the first minute and then every 30 seconds after that until smooth and melted. (Alternatively, you may melt chocolate in a double boiler/heatproof bowl set over a pan of simmering water.) Set aside to cool.
  • In a small bowl, beat eggs with vanilla. Sprinkle coffee or espresso powder over the top and let sit until dissolved/absorbed by eggs. Mix in.
  • In a large bowl, use an electric mixer to beat butter until smooth and blend in both sugars until well mixed. With mixer on low, stir in egg mixture. Blend in melted chocolate until well incorporated, scraping bowl and mixing again before proceeding. Slowly stir in dry ingredients, mixing until just combined. Fold in chocolate chips. Cover bowl with plastic wrap and set aside at room temperature for 30 minutes to allow consistency of the cookie dough to become fudge-like.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper. For each cookie, scoop approximately 3 tablespoons of dough into a mound (I use a size 20 cookie scoop and level off the dough). Space mounds of dough 1 ½ inches apart. Bake for 10 minutes, or until edges of cookies are just set and centers are still soft. Allow cookies to cool on pans for 10 minutes before transferring to a wire rack.


  • Dutch-processed cocoa powder gives these cookies a darker color and a deeper chocolate flavor than regular cocoa powder would.
  • The instant coffee or espresso powder in these cookies don't make them taste like coffee. They just enhance the flavor of the chocolate even more.


Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 76mg | Potassium: 183mg | Fiber: 2g | Sugar: 21g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.8mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Slightly adapted from Baking Illustrated



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  1. I made these tonight and I think next time (I'm sure there will be a next time) I will play with the amount of sugar--maybe omit the white sugar altogether and use unsweetened chocolate for up to half the melted chocolate. (The first flavor that hit me wasn't chocolate, it was just the sweetness.)

  2. OMG - just perfect!! I´ve been looking for a recipe like this - fudgy cookies that taste like the ones from McDonalds (Germany) - for years and suddenly found it! Tried them out a few days ago but they were gone within a sec. Luckily I had frozen half of the dough which turned out to be just as good as "fresh" ones... Thanks for sharing the recipe with us!

  3. Hello,
    Lovely pictures! Would it make a difference if I skip the white and semi sweet chocolate chips addition to the dough.

    1. Hi Neelima! These cookies should still turn out great even if you decide to leave out some/all of the chocolate chips. 🙂

  4. This recipe was great. I didn't have white chocolate chips on hand when I was making this but I did have peanut butter chips.. (I know right) which I substituted for it and it tasted delicious.

  5. Hello! Just found this recipe today. I was wondering if these cookies spread a lot. I wanted to try molding them hehe 🙂

    1. Hi DeanRae! These cookies do spread, probably comparable to an average chocolate chip cookie. You could probably chill the dough to minimize spreading, but I'm not sure how amenable it would be to molding? Good luck if you decide to try it, and I hope you enjoy these either way! 🙂

  6. I made these last night on a whim. I am so glad I found your recipe! So easy and the cookies themselves were de-li-cious! They tasted like a really fudgey brownie and the texture was soft and smooth with a tiny bit of chew.

    I made these with my two-year old daughter(she helped mix the batter 🙂 ) and I halved the recipe (so as to not be tempted to eat the whole thing at one go). We made two batches for us to share with the Daddy and we still had enough to freeze for later! I subbed chunks of caramel fudge for the white chic chips. It made the cookies a little sticky but it tasted divine!! Thank you, Samantha 🙂

    1. You're welcome, Nadia...I'm so glad y'all enjoyed these! (I happen to love them, too...) 😉 It sounds like this was a fun project for you and your daughter. I will have to try the caramel fudge substitutions next! Thanks for the suggestion! I appreciate you coming back to comment and I hope y'all have a great weekend!

    1. Ha ha, Tash...they are pretty tasty! 😉 Hope you get to try them soon. Thanks for stopping by!

  7. Wanted to drop by and tell you I made these yummers last night. They are so good! Mine didn't look anything near as pretty as yours (I can't make pretty food hehe), but they sure tasted delicious!

    1. I'm so glad to hear that they were a hit, Heather! And who cares what they look like...all that matters is the taste! But I must confess that not everything I cook or bake turns out pretty either...I just have to make extra effort when I know I'm going to be taking pictures of it later. 😉