Triple chocolate cookies will satisfy the deepest of chocolate cravings! Rich cocoa cookies are stuffed with nuts & 2 more types of chocolate. That’s triple chocolate love!
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The Creative Cookie Exchange theme this month is comfort food cookies. When you’re feeling sad or lonely, grab a cold glass of milk, a cup of coffee, or hot tea and one of these triple chocolate cookies. Your spirits will be lifted and your taste buds will do a happy dance!
Cookies are definitely a comfort food for me. Recently, I baked up several batches of cookies to help cheer up a special friend.
And by friend, I mean myself. 😉
Strawberry Lemon Linzer Cookies – Pin these to your holiday baking board… they’re the perfect holiday cookies.
And so are my Blackberry Linzer Cookies.
See all of my cookie recipes here, then head over to my Cookies Pinterest Board and repin to your heart’s content!
Are you ready for some comfort food, triple chocolate cookies style? Here’s the recipe!
Items you’ll need to make the recipe:
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Triple Chocolate Cookies
Cocoa cookies are stuffed with 2 kinds of chocolate and nuts to give you a fudgy, chewy, incredibly comforting cookie that you won't be able to resist!
- 8 ounces unsalted butter, cold, cubed
- 1.25 cups sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 2.25 cups all-purpose flour
- 1/4 teaspoon kosher or sea salt
- 1 teaspoon baking powder
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup chopped walnuts (or other nut of your choice)
- Heat oven to 350? F. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric hand or stand mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips and nuts with a mixing spatula.
- (This is seriously thick cookie dough!)
- Use a large (4 tablespoon size) cookie scoop to portion the dough into 2 ounce portions onto the prepared baking sheets, a couple of inches apart. Flatten each piece slightly into a disc.
- Bake 12-16 minutes, or until edges are browned and cookies have set in the middle, but are still partially under baked. (This will prevent them from being too dry)
- Let cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
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