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Triple Chocolate Cookies Recipe

Triple Chocolate Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (121)

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Average Rating:

Total Reviews: 121

Showing 31-40 of 121

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  • on March 24, 2010

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    I followed the recipe to the T. They were moist on the inside, but the flavor was just not there for us. Ellie's chocolate clusters are wonderful, I know the recipe by heart. I will try these one more time just in case, I did not do something right.
    But it sure is a waste of alot of good chocolate if the second batch is not really good. Keep up the healthy work Ellie, we have liked all your recipes so far.

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  • on March 22, 2010

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    Sadly, I burned half the batch of cookies, I think the oven might be a little hot for this recipe or maybe there is something wrong with my oven, LOL. The ones that survived were very nice. Not the best cookies I have had but very good and easy to make. They had a slight cakey texture to them, probably because of the pastry flour. I did not use whole wheat pastry flour, where do you find that? You can easily substitute with regular pastry flour, no problem. These were fast and easy and quite yummy. ~ suziethefoodie

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  • on March 13, 2010

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    I made these for my husband whose a chocoholic, and he thought they were perfect. And although I am not a huge chocolate fan, I was just as impressed A bit rich, but undoubtedly the best chocolate cookies I have tried. And so easy to make!...I did use walnut oil instead of canola because that's what I had, and I used Splenda instead of granulated sugar to make them healthier.

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  • on February 25, 2010

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    These cookies are 4 points each using light butter and no pecans

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  • on February 24, 2010

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    I think this is one of the best cookies I've ever made.
    I omitted all chocolate chips because I thought it would be too sweet.
    I also used just regular all purpose flour (didn't have pastry flour.
    I wanted my cookies to be soft and chewy so I ended up using only brown sugar and baked for 9 min.
    These were truly great. I think I will end up using 1/2 C of sugar instead of 3/4C.

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  • on February 22, 2010

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    These are exceptional... best ever.

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  • on February 15, 2010

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    I have made these cookies many times but this time around I used BOB'S RED MILL egg substitute instead of the egg. No difference. Also, I used a tablespoon less butter.

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  • on February 15, 2010

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    This cookie was so chocolate-y and yums! To make it even healthier, I substituted 1/4 cup "I can't believe it's not butter", 1/4 cup Splenda, 1/4 cup Splenda Brown Sugar Blend, 1/4 cup applesauce (instead of canola oil, 1/2 cup of whole wheat flour and 1/4 cup of walnuts. I also used Ghirardelli dark chocolate and milk chocolate chips (1/3 cup each. I didn't scoop out the cookies in even tablespoons and it came out to 15 cookies. I added all the calories and it came out to be approx. 115 calories per cookie. I baked it for 12 minutes exactly and they came out perfectly. I'm definitely making this recipe again! Thanks, Ellie!

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  • on February 03, 2010

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    I really need the nutrition information on these cookies to figure my points.

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  • on January 30, 2010

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    I tried these cookies for the first time tonight. I wanted something taht was sweet, yet good for you. And, here it is!! I was born with sugar for teeth and these cookies are just the perfect thing for a sweet tooth. Please try them!

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