Recipe courtesy of Dionna Hurt

Chocorazz Triple Chip Cookies

  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 2 dozen
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1 cups unsalted butter, room temperature

1/2 cup butter-flavored shortening (recommended: Crisco)

2 1/2 cups brown sugar

2 eggs

1 tablespoon vanilla extract

1 tablespoon chocolate extract

2 tablespoons raspberry flavoring (recommended: Wilton)

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2/3 cup cocoa powder

2 cups white chocolate chips

2 cups milk chocolate chips

2 cups dark chocolate chips

2 cups macadamia nuts, halved


  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, with an electric mixer, cream the butter and shortening together with the brown sugar. Add the eggs 1 at a time and mix well. Add the vanilla and chocolate extract and raspberry flavoring, mix well. In a separate bowl, combine the flour, salt, baking soda and cocoa powder. Slowly add to butter mixture and mix thoroughly. With a rubber spatula, stir in the chocolate chips and nuts. Scoop onto a parchment lined baking sheet with a 2 1/2-inch ice cream scoop and bake for 10 to 12 minutes. Transfer to a wire rack to cool.
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