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Triple-Threat Chocolate Chip Cookies

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Triple Threat Chocolate Chip Cookies

Pack a box of these cookies for your valentine this year rather than buying him or her a box of chocolates. That little bit of personal effort makes a gift a whole lot better and this recipe from Pastry Queen Rebecca Rather and Alison Oresman is one of the best.

Triple-Threat Chocolate Chip Cookies

1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons unsalted butter
9 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coasely chopped
3 large eggs
1 cup sugar

1 tablespoon vanilla
1/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet or milk chocolate chips

Preheat the oven to 350 degrees. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts completely.

Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn. Remove the pan from the heat to cool.

Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed about 3 minutes until fluffy.  Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder and salt to the chocolate mixture, stirring just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest for 20 minutes, which makes it easier to scoop.

Use a 1  3/4-inch-diameter scoop to drop spoonfuls of dough on the prepare baking sheets, spacing them at least 1  1/2 inches apart. Wet your fingertips lightly with water and gently flatted the cookie dough (no need to press hard, just press out the hump). Bake for 10 to 12 minutes before removing them from the baking sheets.

Rather Sweet Variation: Tor Triple-Threat Rocky Road Cookies, a favorite with elementary school kids, add 1 cup quartered mini-marshmallows to the dough along with the nuts and chocolate chips. Bake as directed.

Makes 4 dozen.

From “The Pastry Queen” by Rebecca Rather with Alison Oresman

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