Triple Chocolate Cookies

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Oh Ellie, you've done it again! These are so moist and taste like little brownies. I used dark and mint morsels for the chocolate (nestle winter limited edition . Since the recipe called for chopped chocolate, I threw the chips in a chopster until finely chopped. I'm guessing this added to the moistness because when baked they became one with the cookie. You could not see the chips, but you could taste the flavor explosion! Love the pecans! FYI, I used whole wheat pastry flour. I do recommend using mint chips for the milk chocolate if you are a mint chocolate fan like I am.

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They are so delicious! Just be sure to make smaller amounts per cookie on the tray, or you'll end up with really big cookies. (Which are still amazing!

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Good cookie for a chocolate lover. Mine did not come out like her picture. Mine came out more like a cluster and didn't spread. Also I couldn't find whole wheat PASTRY flour so I just used whole wheat flour and cookies still came out crunchy on the outside and gooey inside. Also I'm a girl who watches her weight and my calorie count came out to be 155 calories and 18 carbs for a small cookie which is not good for weight loss. Next time ill substitute with splenda to cut that in half. So ladies just eat one or two! Also make sure egg is room temp

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This is on of my favorite cookies.

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I agree.....awesome for a healthy cookie or even otherwise! I used 1/4 cup of the new Plum Amaisins rather than the milk chocolate [prefer fruit to the extra chocolate] & mini semi sweet chips but otherwise made as directed. I only got 22 cookies using a tablespoon cookie scoop. Very good recipe, quick and easy and baked up so beautifully in little "stacks" - didn't spread. A definite keeper....Yum!

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These cookies are awesome!! Just remember to let your butter and egg come to room temp before making them- it makes all the difference in the world. Great cookie . I made them exactly by the recipe. My husband loved them. He said they were WAY better than any store bought cookies I have brought home and he felt better about eating them.

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I leave out the milk chocolate chips and add some ancho pepper to give it a little spice with the sweet

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Really great cookies. I followed others' suggestions and added 1/4 c brewed coffee. Plus I added 1/4 c melted chocolate. Used heathbar toffee chips instead of nuts. Bake only 10 minutes and let cool completely before transferring. mmmm yummy

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Love, love, love Ellie's nutritious recipes! I wanted to bake a nice cookie treat that wasn't super-sugary and had a bit of nutritional value, and Ellie's the chef for that!
After reading reviews, I also noticed that the dough seemed a bit dry, even before I added the chocolate (used all dark Ghiardelli baking chips and nuts. I altered recipe a bit by adding some dark French roast brewed coffee (approx 1/4 cup to moisten dough until it would drop from my cookie scoop with ease - not runny, just a nice smooth, consistency. I also chose organic cane sugar as a sub for white sugar, and I also added a generous amount of coarsely chopped, dry roasted cashews. I used mini-muffin tins to bake them in (yield: 36 mini-bites. FABULOUS! What a wonderful treat for family and friends. Not too sweet, yet moist, with gooey melted chocolate, and a rich, decadent flavor. GO BIG RED!

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Very good, I rarely use any oil except extra virgin olive oil, so I just used a stick of butter instead of 1/2. The cookies were not dry at all, I thought they were very yummy.