Triple Chocolate Cookies

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Picture of Triple Chocolate Cookies Recipe 1 Video | Photo: Triple Chocolate Cookies Recipe
Rated 5 stars out of 5
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  • Read 36 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Inactive
30 min
Cook
30 min
Yield:
about 3 dozen cookies
Level:
Easy
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Ingredients

  • 6 ounces bittersweet chocolate, coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 2 teaspoons instant espresso powder, such as Medaglia D'Oro
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3/4 stick (6 tablespoons) unsalted butter, slightly softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup toasted pecans, coarsely chopped
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup best-quality white chocolate chips

Directions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.

Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Notes

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

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Newest Ratings and Reviews

Read all 36 reviews

  • on December 19, 2012

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    Not sure what happened, maybe I added to much melted chocolate, I put them in the oven, after 5 min it turned into one huge cookie that looked like it was boiling. Left them in there as directed, it was greasy and gooey, didn't look like cookies at all. Looked like one big mess. But it tasted delicious. Didn't go to waste, my family ate them all. I'll try them again with less melted chocolate or if someone has any suggestions on what I should do would be great.

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  • on December 17, 2012

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    Made the cookies for a Christmas party and a friend who loves chocolate. They were a big hit. Everyone liked them. Thanks Bobby

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  • on December 13, 2012

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    Excelent cookies, great combination of ingredients. I made a batch today, and my family is enjoying them. I recommend them!

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