Triple Chocolate

When putting together the Citrus Ricotta Cookies I noticed an additional recipe by Beads and Basil in Values, an Owasso & Collinsville Values Magazine. I knew if I baked these first I’d be making them mostly for me. Chocolate is a favorite flavor of mine. Not that my visiting family friend wouldn’t enjoy chocolate too but he had his heart set on the Citrus Cookies. My thought about the triple chocolate cookie was … Is it going to be too chocolatey? You might be thinking nothing is too chocolatey! To me when there is too much I can’t appreciate the other additional flavors. This is not the case. It truly is a cookie with at least two distinct chocolate flavors, a hint of vanilla and crunch of toasted pecans. Enjoy this recipe I’ve revised slightly to make a smaller bounty without losing the brownie-like chocolatey cookie that amazingly hangs onto its moistness (unlike most brownies).

Recipe

Preheat oven to 350 degrees F.
Just over a dozen 2 1/2 inch cookies

1/2 Cup pecan pieces-toasted
3 Tablespoons butter-salted or unsalted
4 Ounces bittersweet chocolate
1 1/2 Ounces semisweet chocolate
2 Eggs
1/2 Cup sugar
2 Teaspoons best vanilla
Scant 1/2 cup all purpose flour
1/8 Teaspoon baking powder
1/4 Teaspoon salt
3/4 Cup Semisweet chocolate chips

Toast the pecans in a small skillet over low medium heat until slightly browned. Cool and set aside.

In a small saucepan over low heat add chocolate bars, bittersweet and semisweet, and butter. It wasn’t necessary to chop these but I did break up by hand to fit into the pan. If using a microwave it is better to chop up the chocolate to promote easy melting. Go slow with either method. Bundt chocolate is the worst. Stir as you go.

Remove from heat and allow to reach almost room temperature. If this step is missed and the chocolate is added before cooling the dough will be too soupy.

In a large bowl beat the eggs and sugar until sugar is dissolving. Add the vanilla and beat in.

Whisk together the dry ingredients. Set aside.

Add melted cooled chocolates/butter to the egg mixture and beat.

Add the flour mixture and mix until incorporated.

Stir in nuts and chocolate chips. The dough will be only slightly thin but will hold it’s structure when scooped onto the parchment paper covered cookie sheet.

Scoop with small ice cream scoop onto a parchment paper covered cookie sheet. Allow about 1 1/2 inches between dollops.

Bake for 10-12 minutes in preheated oven. The cookies when done will look dry, shiny and slightly cracked on top.

Slide cookies and parchment paper off the cookie sheet. Let cool before removing cookies from parchment paper.

Enjoy!