Triple Chocolate Cookies

By Cdreamgirl

Ingredients

• 8 oz (226 grams) semisweet baking chocolate, chopped
• 6 (84 grams) tablespoons butter
• 2 Safest Choice™ Pasteurized Eggs
• 3/4 cup (150 grams) Imperial Sugar® brown sugar
• 1 teaspoon vanilla extract
• 1 1/3 cups (160 grams) Gold Medal Flour® all-purpose flour
• 1/4 teaspoon baking powder
• 1/3 cup (30-40 grams) chopped nuts
• 4 oz (113 grams) chocolate chips or chunks
• 1 cup (160-170 grams) chocolate chips or chunks

Details

Servings 16
Preparation time 20mins
Cooking time 240mins
Adapted from roxanashomebaking.com

Preparation

Step 1

The first time is right after you mix in all the ingredients! The dough is not exactly scoop able. Pop your mixing bowl into the freezer for a half hour or until the dough is chilled enough to scoop out balls.

START HERE
To make these off the chart chocolate fudge cookies, you start by melting 8 ounces of chocolate with butter in a microwave or in a double boiler. Melting the chocolate with the butter will prevent the chocolate from seizing. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.

While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.

Stir the melted chocolate into the egg mixture and gently fold in a little bit of flour.

With a spatula fold in some chopped nuts and 4 more ounces of chocolate. They are like unexpected nuggets of bliss. This time I used a mix of chocolate chips and chunks, but you can use whatever you have on hand.



In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.

While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.

Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.

Place the mixing bowl in the fridge and chill for 30 minutes.

Heat the oven to 350F.

I just edited the recipe form for these cookies and added grams for the dry ingredients. Hope that helps now.

Chocolate makes me so happy and these cookies would hit the mark for sure. I love the different sizes of chocolate chunks.

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