These are a chocolate lovers dream and my husband loves them frozen. Even frozen they stay somewhat soft and chewy. The original recipe was in the June, 1985 issue of Bon Appétit so they have been around a long time. A rule of thumb for making anything with chocolate is to use good quality chocolate and cocoa.
For these I used Lindt Swiss Bittersweet Fine Dark Chocolate, Scharffen Berger unsweetened chocolate and Ghirardelli semi-sweet chocolate chips. Lindt Chocolate especially, melts extremely well becoming creamy and glossy.
When chopping up the chocolate to be melted you want the pieces small enough that they will melt quickly. If the chunks are too large, it will take longer to melt. When beating the eggs and sugar I usually use the whisk attachment of my stand mixer but the paddle will also work. The batter this recipe produces is very thin and will be somewhat runny when it is scooped but this is normal so not to worry. Once the cookies are baked it is best to leave them on the parchment lined baking sheet for a few minutes so they firm up a little before being removed to cooling racks. I usually scrape the crumbs off the parchment sheet and reuse it.
Triple Chocolate Cookies
- 14 ounces bittersweet chocolate chopped
- 5 ounces unsweetened chocolate chopped
- 6 tablespoons unsalted butter melted
- 1 and 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 6 large eggs room temperature
- 1/2 teaspoon instant espresso powder
- 1 and 1/2 teaspoons vanilla extract
- 8 ounces semisweet chocolate chips
- 3/4 cup toasted pecans chopped (any toasted nut is fine)
- Melt bittersweet and unsweetened chocolate in microwave (cook for 2 minutes at 50% power, remove and stir. Add another 30 seconds at 50% power and stir again. Continue for 30 second intervals until all chocolate is melted, stirring each time).
- Add melted butter to chocolate and stir to blend.
- Sift flour, baking powder and salt into small bowl and set aside.
- In large bowl of electric mixer add eggs and sugar. Beat until creamy and thick, about 5 minutes. Mix in instant espresso powder and vanilla.
- Fold in melted chocolate.
- Fold in dry ingredients, then stir in chocolate chips and nuts. The batter will be thin.
- Drop by heaping tablespoons onto prepared sheet pans, spacing evenly. These will spread but not a lot so you should be able to fit 12 on a sheet.
- Bake until the tops are cracked, slightly shiny and soft to touch, about 15 minutes. Cool cookies for a few minutes on pan before removing to cooling rack. Enjoy!