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Triple Chocolate Chunk Cookies
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- #26983
Rich chocolate cookies are packed full with white chocolate and semisweet chocolate chunks.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
7 ounces semisweet chocolate
1 cup butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon baking powder
2 teaspoons baking soda
2 pinches salt
8 ounces semisweet chocolate, chopped or use chips
8 ounces white chocolate, chopped or use chips
1 1/2 cup chopped toasted pecans, optional
directions
Preheat the oven to 325 degrees F.
Place the first measure of semisweet chocolate in the top of a double boiler over simmering, not boiling water. Cook, stirring frequently, until the chocolate has melted. Remove the pan from the heat and let the chocolate cool to room temperature.
Combine the butter, sugar, and brown sugar in a mixing bowl. Beat on medium speed with an electric mixer until combined. With the mixer running, add the eggs one at a time, making sure each is fully incorporated before adding the next.
Continue mixing and add the vanilla and cooled semisweet chocolate.
In another bowl, stir together the flour, baking powder, baking soda, and salt.
With the mixer running on low speed, slowly add the flour mixture to the sugar mixture. Mix until just combined. Do not over mix.
Stir in the chopped chocolates and pecans by hand.
Drop the cookie batter by tablespoons onto baking sheets, leaving about 2 inches between each cookie. Place in the oven and bake at 325 degrees F for 14 minutes or until done.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes then transfer them to wire racks to cool completely. Store the cookies in an airtight container.
nutrition data
385 calories, 22 grams fat, 49 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
September 13, 2017
This is the best chocolate cookie ever . I have made this recipe for years .I make s'mores cookies out of it , mint cookies all to die for and I make it with out the chunks plain and dip it in all kinds a melted chocolate any color on one side and sprinkle nuts or candy or candy sprinkles everyone loves them every time I make them they ask for my recipe lol thanks for the recipe . the only change I made was using Hershey cocoa as a substitute for the baking chocolate perfection every time
September 5, 2009
These were good, although they didn't turn out as expected. I got cookies that looked like a mix between a chocolate chip cookie and a chocolate crinkle. Not that this was a bad thing, just unexpected. The important thing is that they tasted good. I doubled the vanilla, which I think was a good decision. They came out a bit crunchy on the outside, but soft in the center. Comments from my friends ranged from "not bad" to "delicious," so I'll call it a success. The recipe could be turned into a great recipe with some tweaking. Also, the predicted number of cookies could be tweaked. I baked 60, not 24, and my cookies weren't small. That was a pleasant surprise, though.