These Chunky Triple-Chocolate Cookies are the ultimate treat for serious chocolate lovers. Combining semisweet chocolate squares with unsweetened chocolate creates a deep, complex flavor profile that balances sweetness with a robust cocoa bite. The texture is dense and fudgy, offering a satisfying chew in every bite. While the tag lists “Vegan,” the traditional recipe includes eggs and butter, making it a classic indulgent dessert perfect for holiday baking or special gatherings. The final dip in melted chocolate adds a glossy, professional finish that elevates these homemade cookies to bakery-quality status.
Chunky Triple-Chocolate Cookies
Description
These Chunky Triple-Chocolate Cookies are the ultimate treat for serious chocolate lovers. Combining semisweet chocolate squares with unsweetened chocolate creates a deep, complex flavor profile that balances sweetness with a robust cocoa bite. The texture is dense and fudgy, offering a satisfying chew in every bite. While the tag lists "Vegan," the traditional recipe includes eggs and butter, making it a classic indulgent dessert perfect for holiday baking or special gatherings. The final dip in melted chocolate adds a glossy, professional finish that elevates these homemade cookies to bakery-quality status.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC).
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Grease three large cookie sheets or line them with parchment paper.
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In a double boiler over simmering water, melt the semisweet chocolate squares, unsweetened chocolate, and 1/2 cup unsalted butter together, stirring until smooth.
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Remove from heat and allow the chocolate mixture to cool slightly.
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In a large bowl, beat 3 large eggs and 1 1/4 cups sugar with an electric mixer on high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted, about 10 minutes.
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Beat in the cooled chocolate mixture and 2 teaspoons vanilla extract until fully combined.
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In a separate small bowl, whisk together 2/3 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
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Gently fold the dry ingredients into the chocolate mixture using a spatula or wooden spoon, mixing just until no flour streaks remain. Do not overmix.
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Stir in 1 1/2 cups semisweet chocolate chips, 1 1/2 cups toasted chopped walnuts, and 1 1/2 cups toasted chopped pecans.
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Drop the batter by heaping teaspoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
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Bake for 7 to 8 minutes, or until the cookies are barely firm to the touch and the tops are slightly cracked. Do not overbake.
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Allow cookies to cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
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Melt 4 ounces of semisweet chocolate square in a double boiler or microwave.
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Dip one side of each completely cooled cookie into the melted chocolate, allowing excess to drip off, and place on parchment paper to set.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 1501.5kcal
- % Daily Value *
- Total Fat 82.5g127%
- Saturated Fat 49.5g248%
- Cholesterol 0.0mg0%
- Sodium 66.0mg3%
- Total Carbohydrate 162.2g55%
- Dietary Fiber 30.2g121%
- Sugars 126.5g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
