Go Back

Triple Threat Chocolate Chip Cookies

Triple Threat Chocolate Chip Cookies have three types of chocolate plus pecans and walnuts. You'll need a full glass of milk to wash these supremly rich and fudgy cookies down.
Course Cookies
Cuisine American
Keyword fudgy chocolate chip cookies
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes


  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet chocolate coarsely chopped
  • 3 ounces unsweetened chocolate coarsely chopped
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups milk chocolate chips


  • Preheat oven to 350 degrees. Place nuts in a single layer on a baking sheet. Place in oven to toast for 7 to 9 minutes. Cool.
  • Line 2 baking sheets with parchment paper.
  • In a small saucepan over low heat, melt butter, bittersweet and unsweetened chocolate. Stir occasionally so that chocolate does not burn. Remove from heat and let cool.
  • Using mixer with a paddle attachment, beat eggs and sugar at medium speed for 3 minutes.
  • Add vanilla and melted chocolate mixture and beat on medium speed for 2 minutes.
  • Add flour, baking powder, and salt and stir just until incorporated.
  • Stir in nuts and chocolate chips.
  • Let dough rest for 20 minutes.
  • Use a 1 3/4-inch diameter scoop to drop spoonfuls on prepared sheets, spacing 1 1/2 inches apart.
  • Wet fingertips with water and gently flatten each cookie.
  • Bake 10 to 12 minutes, or until the tops begin to crack and look glossy.
  • Cool 10 minutes and remove to cooling racks.