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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| unsweetened baking chocolate squares: 6 oz (coarsely chopped) |
| bittersweet baking chocolate squares: 7 oz (coarsely chopped) |
| unsalted butter: 1/2 cup |
| eggs: 6 (large) |
| granulated sugar: 2 3/4 cups |
| vanilla extract: 1 1/2 tsp |
| pecans (chopped): 2 1/2 cups |
| semisweet chocolate chips (chips): 1 1/2 cups |
Triple Threat Chocolate Chip Cookies (The Neely's)
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
14 min -
Servings
24 serving(s)
Tags
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- Sift the flour, baking powder and salt into a bowl and set aside.
- Melt the unsweetened chocolate, chopped bittersweet chocolate and the butter in a double boiler over low heat, stirring constantly.
- With a hand mixer beat together the eggs, sugar and vanilla on medium-high speed until light in texture and thick, 3 to 4 minutes.
- Add the chocolate mixture and blend thoroughly.
- Turn the mixer on low speed, mix in the dry ingredients until just combined. Mix in the pecans and chocolate chips until blended.
- Fill a 1/4 cup ice cream scoop with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3 inches between the cookies.
- Bake the cookies until they are cracked on top, about 14 minutes. Cool on wire racks.