TRIPLE LAYER CHOCOLATE COOKIES

Decadent Triple Layer Chocolate Cookies: A Taste of Heaven. Three layers of extreme decadence. Chocolate cookies are topped with a nougat and frosted with chocolate ganache. 

If you like chocolate cookies, I want you to try my Salted Caramel Brownies, Double Cohcolate Pizookie, and Cream Cheese Brownie Cups.

If you’re a chocolate lover like me, then you’re in for a treat today. We’re diving deep into the world of Triple Layer Chocolate Cookies – a heavenly creation that will satisfy your cravings for all things chocolate. These cookies are a delightful fusion of buttery richness, sweet indulgence, and a dash of dessert magic. With ingredients like butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa, baking soda, and salt, we’re about to embark on a journey to cookie perfection. So, let’s roll up our sleeves, preheat the oven, and get baking!

These Triple Layer Chocolate Cookies are so good. I can’t adequately describe how rich and decadent they are. You cannot eat just one. Between the fudge cookie, the crunchy nougat, and the smooth chocolate ganache lies dessert heaven. If you think you’re making these to share, go ahead and make two batches!

Triple Layer Chocolate Cookies Tips

• Use 2 cookie sheets. Allow the cookie sheets to cool completely before placing the second batch of dough on them. Never place cookie dough on a hot sheet.
• Use a spring release scoop so that all the cookies will be the same size. They will cook more evenly being the same size, plus they’re just prettier.
• Chill the dough 30 minutes to one hour in the refrigerator before baking. This allows the butter to firm up again which results in a flatter, chewier cookie. Room temperature butter will make a thinner, crisper cookie.
• You can also freeze the cookie dough. This is what I most often do. This way you can take a few out at a time and bake them. The method for freezing is, scoop all the cookies out using a spring release scoop. Place balls of dough on waxed paper or parchment paper on a pan that will fit into your refrigerator. After the dough is chilled and firm, you can then transfer them to a zip-top freezer bag. Store up to 4 weeks frozen.
• To bake frozen Triple Layer Chocolate Cookies, remove from oven and place on a cookie sheet 10 to 15 minutes before baking. Bake as directed below. For a large scoop, bake 17 minutes. For a small scoop, bake 12 to 13 minutes. Of course, these are soft-baked, chewy cookies. Bake them to your liking. If you like them more crunchy, bake a couple of minutes longer.

Conclusion

Triple Layer Chocolate Cookies are a chocolate lover’s dream come true. With layers of rich cocoa flavor, a buttery base, and a touch of sweetness, these cookies are guaranteed to satisfy your sweet tooth. The combination of butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa, baking soda, and salt creates a symphony of flavors and textures that will leave you craving for more. So, the next time you need a sweet escape, whip up a batch of these heavenly cookies and savor the decadence. Enjoy!

 If you like Triple Layer Chocolate Cookies, you’ll also like

• Soft Batch Cream Cheese Chocalate Cookies
• Pretzel Oatmeal Chocolate Chip Cookie Recipe
• Peanut Butter Chocolate Swirl cookies

Triple Layer Chocolate Cookies

Using a large scoop, I had 26 cookies. If you make them small (regular size), you’ll have about 4 dozen. Use 2 cookie sheets. Allow the cookie sheet to cool off before placing second batch of dough on them. Never place cookie dough on a hot sheet.

Author: Paula

5 from 10 votes

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Prep Time: 20 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 37 minutes minutes

Servings: 48 cookies

Ingredients

Cookie

• 1 and 1/4 cups butter softened
• 2 cups white granulated sugar
• 2 large eggs room temp
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Nougat

• 1 – 16 ounce contianer prepared vanilla frosting
• 1 and 1/4 cups crispy rice cereal

Chocolate Ganache

• 1/4 cup butter
• 2 tablespoon unsweetened cocoa
• 2 to 3 tablespoon milk
• 2 and 1/2 to 3 cups confectioners sugar sifted so there are no lumps
• 1 teaspoon vanilla

Instructions

• In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In another bowl, stir together flour, cocoa, baking soda and salt. Gradually add this to the butter mixture.
• The mixture will be THICK.
• Heat oven to 350 degrees F.
• Chill in refrigerator 10 minutes.
• I used a regular sized ice cream scoop for extra large cookies.
• Drop dough onto a greased, cold cookie sheet.
• Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
• Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
• After 2 minutes, using a thin spatula, move to a wire rack to cool.
• Nougat
• Microwave frosting 30 seconds just to make it easier to blend. Stir.
• Stir in crisp rice cereal.
• Ganache
• Stir together first 3 ingredients in a sauce pan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thick. Remove from heat. Whisk in powdered sugar and vanilla. Whisk until smooth.

Assemble cookies:

• Spread nougat onto cooled cookie. Top with warm ganache. Allow to cool.
• Enjoy.

Notes

• Store cooked, assembled cookies in an air-tight container for 2 days.
• Store refrigerated dough up to 4 days or Frozen dough up to 4 weeks. 

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 189IU | Calcium: 7mg | Iron: 1mg

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