triple chocolate

I have made countless double chocolate chip cookies. I love them all… but this recipe is at the top my list. 


I swear, it’s realllllllly good. It's like a brownie, or fudge, or both.

So make them right now and share them with others. Or just enjoy them all to yourself, I won’t tell.

It's a chocolate addiction. A chocolate overdose. 

I wish I knew a cure.


Triple Chocolate Cookies

  • 10 ounces 60% Cacao Bittersweet Chocolate Chips (I use almost all of an 11.5 oz. bag of Ghirardelli bittersweet chocolate chips, then added the rest of the chips to the dough)
  • 6 tablespoons unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 1/3 cup all-purpose flour  (or whole-wheat pastry flour)
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup bittersweet chocolate chips
  • Chopped walnuts (optional)


- In double boiler over hot water, melt bittersweet chocolate chips and butter. Or microwave in 20 second intravals, stirring in between, until just about melted (and then stir until smooth) 

- In electric mixture, beat eggs and sugar until thick; stir into chocolate mixture.

- In small bowl, stir together flour and baking powder; stir into chocolate mixture.

-  Gently mix in chocolate chips.  Refrigerate until firm (about an hour)  

- Preheat oven to 375°F. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet.

- Bake 10-12 minutes or until shiny crust forms on top but interior is still soft. Let cool on baking sheet.

TIP:  don’t overbake!  With double-chocolate cookies, it’s hard to tell when they are done.  But when they start to krinkle… and you think the inside is still a little underdone, that’s when you take them out.  They will finish cooking as they cool on the sheets. And they will still be soft…perfect!

Anna BeckcookiesComment