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To make these cookies, you need: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 1/2 cups all-purpose flour - 1/2 cup cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup white chocolate chips - 1/2 cup dark chocolate chunks Using high-quality chocolate makes a big difference. The flavor shines through in every bite. I always pick chocolate with at least 60% cocoa for the semi-sweet chips. It gives a rich taste without being too sweet. For white chocolate, choose a brand with real cocoa butter. This ensures a creamy texture and great flavor. Butter is just as crucial. I use unsalted butter in this recipe. This lets you control the salt in the cookies. Fresh butter gives the best taste, so check the expiration date. Accurate measuring is key to great cookies. Use dry measuring cups for flour and cocoa powder. Spoon the ingredient into the cup, then level it off. This prevents packing, which can lead to dry cookies. For sticky ingredients like brown sugar, pack it tightly into the cup. This ensures you get the right amount. When it comes to melted butter, let it cool slightly. Hot butter can cook the eggs if added too soon. Before you start, gather all your ingredients. This makes the process smooth and fun. Follow the Full Recipe for step-by-step guidance to create these delicious cookies! To make these cookies, start by preheating your oven to 350°F (175°C). This gets your oven ready for baking. Line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Whisk until it looks smooth. Then, add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract to boost flavor. Next, in another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mix to the wet mix. Stir gently; don’t overmix. This keeps the cookies soft. Now, fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks. This is where the magic happens. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the baking sheet. Leave space between each cookie. Bake them for 10-12 minutes. Watch for the edges to set while the centers stay soft. This is key to that fudgy texture. Finally, let the cookies cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool completely. To get that perfect fudge-like texture, remember a few tricks. First, use melted butter instead of softened butter. This helps create a denser cookie. Second, be careful not to overmix the dough. Overmixing can lead to tough cookies. Baking the cookies just until the edges are set also helps. If you bake them too long, they won’t stay soft. Letting them cool on the baking sheet first helps, too. The cookies will continue to cook slightly from the heat. Cooling cookies is important. After baking, give them 5 minutes to cool on the tray. This helps them firm up a bit. Once they are on a wire rack, let them cool completely. Storing cookies is easy. Place cooled cookies in an airtight container. They stay fresh that way. Keep them at room temperature. If you want them to last longer, freeze them. Just place them in a freezer bag. For the full recipe, check the earlier section. Enjoy your cookie-making adventure! Baking cookies can be tricky. Here are some common mistakes to watch for: - Overmixing the dough: This makes cookies tough. Mix until just combined. - Not chilling the dough: Chilling helps cookies hold their shape. Don’t skip this step! - Using cold ingredients: Room temperature butter and eggs blend better. They create a nice, smooth dough. - Incorrect oven temperature: Always check your oven with an oven thermometer. A wrong temperature can ruin your cookies. To get the perfect texture and flavor in your cookies, follow these tips: - Use high-quality chocolate: Good chocolate makes a big difference. It enhances the taste. - Measure accurately: Use a kitchen scale for precise measurements. This helps maintain balance in your recipe. - Add a pinch of sea salt: This enhances sweetness and depth of flavor. A little salt goes a long way. - Don’t overbake: Take cookies out when the edges are set. The centers should look soft. Having the right tools makes baking easier and more fun. Here’s what you need: - Mixing bowls: Use large bowls for mixing ingredients. - Whisk: A sturdy whisk helps blend wet ingredients smoothly. - Measuring cups and spoons: Accurate measurements ensure success. - Silicone spatula: Great for folding in chocolate and scraping bowls clean. - Cookie scoop: This makes uniform cookies. It also speeds up the process. - Parchment paper: It prevents cookies from sticking and makes cleanup easy. By following these tips, you can bake Triple Chocolate Fudge Cookies that are chewy and rich. For a detailed guide, check the Full Recipe. {{image_2}} You can make these cookies fit many diets. For a dairy-free option, use coconut oil instead of butter. You can also swap in almond or oat milk for eggs. If you need gluten-free cookies, try using a gluten-free flour blend. These swaps work well, and you won't lose taste! Want to change things up? Add a pinch of sea salt on top before baking. This makes the chocolate taste even richer. You can also mix in nuts, like walnuts or pecans, for crunch. For a fruity twist, add dried cherries or cranberries. Each option brings new flavors, making every batch special. Serve these cookies warm with a glass of cold milk. For a fun dessert, pair them with vanilla ice cream. You can also stack them high on a plate and dust with powdered sugar. If you’re gifting them, place them in a cute box. Friends will love the treat and the presentation! To keep your cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Place parchment paper between layers of cookies to avoid sticking. You can also add a slice of bread to the container. This tip adds moisture and keeps cookies chewy. Freezing cookies is a great way to save them for later. Start by letting the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. Label it with the date. You can freeze them for up to three months. When you want to enjoy them, just thaw at room temperature. Baked Triple Chocolate Fudge Cookies stay fresh for about one week at room temperature. If you keep them in the fridge, they last about two weeks. Just remember to seal them well. This keeps them tasty and soft. For longer storage, use the freezing method mentioned above. Enjoy every bite, even days later! To make Triple Chocolate Fudge Cookies from scratch, start by melting 1 cup of unsalted butter. Mix this with 1 cup of packed brown sugar and 1/2 cup of granulated sugar until smooth. Then, add 2 large eggs and 2 teaspoons of vanilla extract. In another bowl, whisk 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt together. Combine the wet and dry mixtures. Finally, fold in 1 cup of semi-sweet chocolate chips, 1 cup of white chocolate chips, and 1/2 cup of dark chocolate chunks. Scoop the dough onto a baking sheet and bake at 350°F for 10-12 minutes. For these cookies, I recommend using high-quality chocolate. Semi-sweet chocolate chips add a rich flavor. White chocolate chips bring sweetness and creaminess. Dark chocolate chunks provide a deep, bold taste. Using a mix of these chocolates makes each bite special. Look for chocolate with at least 60% cocoa for the best results. This blend ensures a great balance of flavors in every cookie. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 3 days. This helps the flavors develop. When you’re ready to bake, scoop out the dough and bake as directed. You can also freeze the dough for up to 2 months. Just thaw it in the fridge overnight before baking. These methods keep your cookies fresh and tasty, ready for any occasion. For the full recipe, check out the detailed instructions above! To make the best Triple Chocolate Fudge Cookies, start with quality ingredients. The right chocolate and butter matter. Follow the steps carefully for that soft, chewy texture. Remember to cool and store them well to keep them fresh. I've shared tips to help you avoid common baking errors. Feel free to get creative with mix-ins or substitutions. No matter how you make them, these cookies can be a treat for everyone. Enjoy every bite, and happy baking!

Triple Chocolate Fudge Cookies

Indulge your sweet tooth with these delicious triple chocolate fudge cookies! Packed with rich cocoa, semi-sweet, white, and dark chocolate chunks, this easy recipe is perfect for any chocolate lover. In just 30 minutes, you can bake a batch of warm, gooey cookies that are sure to impress. Ready to satisfy your cravings? Click through to explore the full recipe and treat yourself to these irresistible desserts!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

1/2 cup dark chocolate chunks

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy.

      Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

        In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

            Fold in the semi-sweet chocolate chips, white chocolate chips, and dark chocolate chunks into the dough.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

                Bake in the preheated oven for 10-12 minutes, until the edges are set, but the centers are still soft.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 cookies

                      - Presentation Tips: Serve warm with a glass of milk or package them in a decorative box for a sweet gift!