Chunky Triple-Chocolate Cookies
Ready In: 37 mins
Serves: 48
Yields: 4 dozen
Ingredients
- 8 ounces semi-sweet chocolate chips
- 3 ounces unsweetened chocolate, chopped (3 squares)
- 1⁄2 cup butter, softened
- 3 eggs
- 1 1⁄4 cups sugar
- 2 teaspoons vanilla
- 2⁄3 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups semi-sweet chocolate chips
- 1 1⁄2 cups walnuts, chopped and toasted
- 1 1⁄2 cups pecans, chopped and toasted
- 1 1⁄2 cups semi-sweet chocolate chips (optional) or 1 1⁄2 cups white chocolate chips (optional)
- 1 tablespoon shortening (optional)
Directions
- Preheat oven to 325°F; spray 3 baking sheets with non-stick cooking spray or line them with parchment paper.
- Melt 8 ounces semisweet chocolate chips, 3 ounces unsweetened chocolate, and butter in the microwave (about 1 1/2 minutes in my microwave) or over double broiler over simmering water. Cool.
- Beat eggs with sugar. Beat in chocolate mixture and vanilla. In a separate bowl combine flour, baking soda, and salt. Stir into chocolate mixture just until combined. Stir in 1 1/2 cups semisweet chocolate chips and nuts. If desired, refrigerate dough until ready to bake.
- Drop by teaspoonfuls 2 inches apart onto baking sheets. Bake 7-8 minutes, until barely firm and tops are slightly cracked.
- Cool on cookies sheets 2 minutes and then transfer to wire racks.
- After cookies have cooled, if you would like to make these cookies look extra special, dip them in melted chocolate: Melt chocolate chips (either semi-sweet or white) along with shortening in a small bowl. Dip 1 half of cookie in melted chocolate. Lay onto waxed paper or a wire cookie rack to dry. Sometimes I dip the cookies in semisweet chocolate and then drizzle them with melted white chocolate.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off