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 minutesminutes
Cook Time 10 minutesminutes
Total Time 45 minutesminutes
Ingredients
1cupchopped pecans
1cupchopped walnuts
6tablespoonsunsalted butter
8ouncesbittersweet chocolatecoarsely chopped
3ouncesunsweetened chocolatecoarsely chopped
3large eggs
1cupsugar
1tablespoonvanilla extract
1/3cupall purpose flour
1/4teaspoonbaking powder
1/4teaspoonsalt
1 1/2cupsmilk chocolate chips
Instructions
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.