Triple Chocolate Cookies

Total Time:
2 hr 35 min
Prep:
20 min
Inactive:
2 hr
Cook:
15 min

Yield:
24 cookies
Level:
Easy

Ingredients
Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.


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    Very tasty cookies. The nutmeg is a great addition, it makes these cookies a little bit different than all the other triple chocolate cookie recipes out there. Be very careful when baking because if you make it the full 15 minutes you may burn the cookies.
    kudos to food network kitchens for this recipe. tried it out today for a party im going to tomm. they are the moist and fudgy and chocolatey, more so then some of the more complicated recipes i have made. They are kid and adult friendly, they travel well of course, and they are so rich that you dont have to make that many because 1-2 and a glass of milk is all you need. So good! would recommend!!! 
     
    p.s. i DID add the cloves and i didnt find them overpowering at all. I think some people might be overmeasuring or something. I think the cloves are really needed because it gives you that little hint of something special in the cookie. I cant imagine it tasting so unique and perfect without it!
    The cloves seemed to overpower the chocolate taste. I will try making them again without the cloves.
    I just made these last weekend and they were perfection! The ground cloves really push these into the "Christmas" category, the flavor brings you into the gingerbread arena in a spectacular way. The instructions were were easy to follow however I would suggest that FN change the recipe name to Triple Chocolate "Christmasy" cookies!
    Delicous.
    The best chocolate cookies ever! I left the cloves out b/c I did not know if my kids would like the cookies with the flavor of cloves. They were incredible! I accidentally baked a sheet without refrigerating them first and when I realized it I refrigerated the rest and then baked them and I have to say there was not any difference... I would like to make them with the cloves since I love cloves. Maybe next time. You should know however that the do not look like the picture.
    These are Sooooooooooooooooooooooooooooooooooooooo GooooooooooooooooooooooD!!!
    These are my favorite chocolate cookies. I have been making them for a couple of years now, usually around the holidays or just whenever I'm in the mood! They are always a huge hit with the family and end up getting eaten pretty quickly. I've never put the cloves in them, because I don't like cloves. I also make the dough part with semi-sweet chocolate chips and then put milk chocolate and white chocolate chips in them. Makes them super rich, but oh so delicious! Also, I refuse to use anything other than Ghiradelli chocolate when I make it. I think that using really good chocolate makes a big difference, since all you taste in this recipe is chocolate..
    OMGosh ~ these are soooo gooood!! i left the cloves in - love it! i made these for a cookie exchange party i'm going to this week and THANK GOD i doubled the batch, so i might actually have some left to take to the party - they are that good! definitely going to be a yearly favorite! t
    OK, I made these with cloves the first time.....AWFUL!!! Because if you don't like cloves, you won't like them in anything. Next time I added 1 Teaspoon instant coffee powder instead of the cloves. It made the chocolate taste very rich without tasting the coffee. Ina Garten (Barefoot Contessa does that all the time and it's delicious. I also used walnuts instead of the white chocolate. These are seriously good chocolate ookies! I will definitely make these again.
    i downloaded this recipe about 4 years ago and i love it. i am not a big fan of cloves so i have never added them and by not adding them i dont feel like it takes away from the cookies at all. the cookies always turn out light, airy and delicious. it is now a staple to make during the holiday season.
    Cloves are a great addition!! It's only 1/4 t. and so perfect. You need to add cloves or they are just like other chocolate chocolate chip cookies. I did NOT have white chocolate chips, but I did have white chocolate candy (for candy making so I melted about 10 disks in a zip-lock baggie, snipped the tip and swirled over each when they came out of the oven. Very pretty... and tasty. Awesome recipe. Will make again and again.
    Delicious! I always get asked to make these cookies come holiday season by my fiance's family. Try the cloves, they really make the cookies stand out beyond a basic back-of-a-package recipe. The flavor is rich and warm - perfect for fall/winter! I add peanut butter chips instead of the white chocolate because I'm not a fan of white chocolate.
    These cookies were great!!!!! I didn't add the cloves. After they came out of the oven I dusted the top with powdered sugar.I made the dough early on in the day and baked them after dinner. Still tasted great!!!!
    Very tasty cookies! I omitted the cloves per recommendation of other reviews. Very easy to make and super yummy!
    This one of my favorite chocolate cookie. I omitted the cloves. I left out the bitter sweet, will add it next time. The cookie is easy to work with since it is kept cold.
    I thought these cookies were great, easily the best chocolate cookie I've made. Like other reviewers, I chose to omit the clove. I also skipped the white chocolate chips and simply added some extra semi-sweet chocolate chips. I used basic Nestle chocolate chips and Baker's bittersweet chocolate; they came out so chocolatey that I can only imagine what a higher quality chocolate would do for them.
     

     
    I made the cookies smaller than instructed and slightly flattened them before baking. The result was soft, chewy cookies. I don't know why some people's seem to have come out cake-like, but maybe try to make them a little smaller and see if that helps.
    These cookies are ok, but they could be great without the cloves. Do not overcook and do not add the cloves.
    These are the best chocolate cookies (ithout the cloves)! Be sure not to overcook which significantly changes the cookies.
    I used about two teaspoons of instant espresso powder instead of the cloves. Best chocolate cookies I've ever made!
    I couldn't wait for the cookies to set-up, I just had to bake off a dozen and try them. I loved the balance between sweet and savory that the bitter chocolate/cloves brings to the flavor. Also, the light airy texture and smooth rich chocolate flavor delight all the cookie conosiuers in my house. All I can say is WOW; try and you too will be smiling! Happy Holidays.
    I am not in love with this cookie. The combination of chocolates is lovely, but I am not a fan of the cloves. Has more of a brownie texture than a cookie texture Also, it was a bit difficult to spoon this dough out after refridgerating.. Good if you are looking for a more savory than sweet chocolate cookie.
    I really liked this recipe, but if I made it again I would omit the cloves.
    The cloves were an excellent addition. It really makes the cookie.
    They are different and delicious. I made them in May 2009. Chocolatey, chewy and the cloves add a delightful hint of woodsiness to the cookies. Even if one doesn't like spices in their cookies, one wouldn't really know what it is that give the cookies so much character. I love them.
    I am a big baker, and these have to be the best cookies I have ever made. Have three boys and they went crrrrazy for them
    I was a little skeptical about the cloves but the flavor really mellowed after letting the dough chill for 2hrs. The cookies ended up just having this slight spicy-ness to them kind of like mexican hot cocoa in cookie form! I'd recommend using maybe half the amount of clove for anyone not sure about the taste, my guess is you would end up with just a subtle hint of spice that would make them taste great. PS- be careful not to over bake, take them out when you think they look like they would need a few more minutes because they get too cakey otherwise.
    I skipped the cinnamon, and added nuts instead of white chocolate. I used a tea scoop to measure out the cookies, and made sure the dough was well chilled. My cookies came out soft in the middle, and firm on the outside. They have a nice cake like texture, and are not overly sweet. Certainly VERY chocolatety. Even my hubby loved them, and he does not usually like cookies,
    Moist and delicious! Might leave out the cloves next time. My husband didn't like the cloves but everyone else did.
    I have been searching for a recipe like this one and am very pleased with the results. I did leave out the cloves. They turned out moist on the inside and slightly crisp on the outside, like a brownie. I also used milk chocolate chips instead of semi-sweet chocolate.
     

     
    My daughter gives them two thumbs up.
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    This recipe is featured in:

    12 Days of Cookies