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!
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. 😉
Gluten Free Flourless Peanut Butter Walnut Brownie Cookies
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!
Follow my Pinterest board “Cookies for Everyone!”
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
Ingredients
- 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)
Instructions
- 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.
Nutrition
Check out the rest of the comfort food cookies created by the Creative Cookie Exchange bloggers:
- Butterscotch Cookies from A Baker’s House.
- Chocolate Cappuccino Toffee Chip Cookies from Karen’s Kitchen Stories.
- Chocolate Chip Cookies Made with an Assortment of Chocolate from The Spiced Life.
- Quadruple Chocolate Shortbread Cookies from Magnolia Days.
- Dark Chocolate Chunk Chocolate Peanut Butter Cookies from Food Lust People Love.
- Roth (The Sacred Cookies from Kashmir) from Spiceroots.
- Crispy Potato Chip Cookies from Rhubarb and Honey.
- Carrot Cake Sandwich Cookies from Made with Love.
- Peanut Butter Chocolate Chunk Cookie from Noshing with the Nolands.
- Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew.
- Peanut Butter & Damson Jam Bars from Baking in Pyjamas.
- Momma’s Bran Chocolate Chip Cookies from Sweet Cinnamon Honey.
- Nut Cookies from Basic N Delicious.
- Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?
plasterer bristol says
This looks lovely and delicious, thanks for sharing this recipe.
Simon
Chef Becca says
Thank you, Simon!
Laura says
Chocolate is always a go to for comfort, these cookies look super yummy!
Chef Becca says
They’re about as comforting as comfort food cookies get, Laura… thank you!
Tara says
Those cookies are so full of chocolate and nuts they are making me drool, love them!!!
Chef Becca says
Try not to drool on the keyboard, Tara 😉