This recipe for triple chocolate dipped cookies comes from my childhood. Or teenhood, as the case may be. I’ve included affiliate links so you can easily shop for what you need to make them, which earnsme a commission when you use them.
I had a fantastic first job in high school during the school year. My friend Erica Thorpe (Hi, Erica!) got a job working at Mrs. Field’s, so of course I wanted a job there, too.
I got all fancy with a real printed resume that I typed up on a typewriter and brought to my interview, along with my carefully completed application.
Thankfully, the manager hired me, and I worked there throughout my senior year of high school, as well as that summer and again over winter break my freshman year. Back then, cookies had a shelf life measured in hours (they may still, but I haven’t worked there in *cough* years).
At the end of the day, all unsold cookies had to be tossed. Brownies, interestingly, got to stick around for a total of three days.
We weighed all product we couldn’t sell and tracked it by type. I assume this was a cost control measure and accountability feature. While we were supposed to throw them away, our manager let us take them home for personal consumption if we wanted.
Yes, I volunteered to work every closing shift I could, why?
Generally, I took only a couple of my favorites and shared them with my family. The smell of sugar and chocolate and the baking all day long did wonders for suppressing any urge I had to stuff my face with cookies.
But that winter break I worked? Let’s just say I came back as the hero in my dorm.
I had almost an entire garbage bag filled with various Mrs. Fields cookies – they lasted less than a day. I happily shared them, except for my personal favorites. I remember tucking away five of one particular cookie.
Here’s my problem. I don’t know the name of that cookie. I can’t find any mention of it on Google or in searching images. Sadly, I doubt I can find this cookie at Mrs. Fields anymore.
Good news? I know how to bake, so this year, I decided to create my own version of this triple chocolate dipped cookie. It turned out so well, and I can’t wait to share this with friends at my annual cookie swap!
I remember this as an incredibly soft and slightly chewy chocolate cookie. It was huge – then again, all Mrs. Fields cookies are, right? – then half dipped into white chocolate.
This is one of the few times you’ll see me using white chocolate. I fully admit it: I’m a chocolate snob.
But the white chocolate makes the most perfect complement to the rich, fudgy chocolate taste of the rest of the triple chocolate dipped cookies.
These chocolate drenched cookies take a little time to make, but they are absolutely worth every second.
How to Make Triple Chocolate Dipped Cookies
Chop dark chocolate and melt gently in a small, heavy saucepan, then remove from the heat.
In a mixing bowl, beat together softened butter and the sugars. Drizzle in the melted chocolate and espresso. Beat again.
Scrape down the sides, add the egg and beat to combine.
Add baking powder, salt, and cocoa powder and mix together on low. Once incorporated, add the flour. Stir until just mixed.
Refrigerate at least two hours or overnight. Feel free to put all twelve cookies on one sheet at this point.
When you’re ready to bake, preheat the oven to 350 degrees. Separate cookie balls onto two silpat lined sheets, six cookies to a sheet. They will spread!
Bake 12-14 minutes, just until the tops look set. Remove from the oven and let cool thoroughly.
Once cooled, melt white chocolate. Carefully dip each cookie into the white chocolate. Coat half the cookie with white chocolate, using a spatula to help spread the chocolate higher on the cookie if needed.
Return to the silpat and let harden completely. Store in a tightly sealed container on your counter up to two to three days.
Spread your leftover chocolate onto a piece of waxed paper. Add chopped peppermint or your favorite candy to make chocolate bark – no need to waste anything!
Have you ever had triple chocolate dipped cookies? What are you making this year?
Check out some of my other favorite cookie swap cookies:
- Cherry pie cookies
- Hot chocolate cookies
- Chewy lemon cookies
- Egg nog cookies (prize winning!)
- Apricot crescent cookies
- Mexican triple chocolate cookies
Even more of my favorite cookie recipes:
- Classic thumbprint cookies
- Slow as molasses cookies
- Copycat Girl Scout s’mores cookies
- S’mores cookies (yep, totally different cookie)
- Cranberry hootycreeks
- No bake Nutella cookies (reindeer poop)
- Classic oatmeal raisin cookies
- Perfect holiday Saltine toffee treat
- Moldy mice cookies
- Mint surprise sugar cookies
- 1/2 c butter, softened
- 3/4 c brown sugar
- 1/4 c granulated sugar
- 2 oz dark chocolate, melted
- 1 egg
- 2 t espresso
- 1/2 t baking soda
- 1/4 t salt
- 1/2 c cocoa powder
- 1 c flour
- 12 oz white chocolate, melted
- Chop dark chocolate and melt gently in a small saucepan, then remove from the heat.
- In a mixing bowl, beat together softened butter and both sugars. Drizzle in the melted chocolate and espresso. Beat again.
- Scrape down the sides, add the egg and beat to combine. Add baking powder, salt, and cocoa powder and mix together on low. Once incorporated, add the flour. Stir until just mixed.
- Use a muffin size scoop to create cookie balls. Place them on a silpat lined cookie sheet, then cover with plastic wrap. Refrigerate at least two hours or overnight.
- To bake, preheat oven to 350 degrees. Separate cookie balls onto two silpat lined sheets, six cookies to a sheet. Bake 12-14 minutes, just until the tops look set. Remove from the oven and let cool thoroughly.
- Once cooled, melt white chocolate. Carefully dip each cookie into the white chocolate. Coat half the cookie with white chocolate. Return to silpat and let harden completely. Store in a tightly sealed container on your counter up to two to three days.
Enjoy these cookies without the white chocolate dip if you choose. They taste great without the extra flavor and presentation, as well. You can also make these smaller using a regular cookie scoop if you choose. Reduce the baking time by 1-2 minutes if you do so.
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Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 362Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 198mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 4g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.