I do not think you can have too much chocolate. These cookies are soooo chocolatey and will satisfy any Chocoholic’s craving! Be sure to read the directions, you combine the baking soda with the wet ingredients, not the dry like many other cookie recipes.
Because they are a dark cookie, it is hard to tell when you should take them out of the oven, I like to err on the side of caution and remove a bit early. In my opinion a gooey cookie is better than a dry one ANY day!! These pair nicely with vanilla icecream and hot fudge!!
I rate this recipe an 8
Triple Chocolate Chocolate Cookies
2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 tsp Vanilla
2 large eggs
3 oz. Unsweetened Chocolate, melt and then cool
2 cups Flour
1/4 cup bittersweet chocolate chunk
1/2 cup white chocolatechunks
1 cup semi-sweet chocolate chunks (milk chocolate would be great!)
1/2 cup chopped nuts (walnuts, pecans, macadamia) optional
Preheat oven to 350.
Melt 30z chocolate in 15 second intervals in microwave safe bowl, stirring after each interval.
Heat until able to stir smooth, Do NOT overheat or it will seize and taste burnt. Set aside to cool.
In a mixing bowl, beat the butter, sugars and baking soda until combined. Add the vanilla and eggs and beat until mixed well. Fold in the cooled melted chocolate until combine.
Slowly beat in the flour and mix until just combined. Fold in the chocolate chunks and nuts. Form dough into balls using medium scoop and place on parchement lined baking sheets.
(At this point I chilled and then transferred to tupperware containers to freeze once the balls had set. ) *I would recommend chilling balls for a few minutes before baking to prevent overspreading.
Bake on parchment lined baking sheet for 10-14 minutes or until edges are firm to the touch.
Cool on baking sheet for 2 minutes and then transfer to cooling rack to cool completely.