Nutty Triple Chocolate Cookies
These Nutty Triple Chocolate Cookies are rich, chocolatey treats featuring three types of chocolate and a delightful mix of nuts for a satisfying crunch. Soft in the center with slightly crispy edges, they are perfect for sharing and easy to make with pantry staples.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 3/4 cup mixed nuts such as almonds, walnuts, and pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure out all your ingredients so they’re ready to go.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed. Continue until the mixture is creamy, fluffy, and pale in color, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spatula, gently fold in the dark, milk, and white chocolate chips along with the chopped mixed nuts. The batter will be thick and rich.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies for 10–12 minutes, or until the edges are set and slightly crispy but the centers still look soft. Remember, they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly without breaking apart.
Equipment
- Electric Mixer
- Mixing Bowls
- Whisk
- Spatula
- Cookie scoop or tablespoon
- Baking Sheets
- Parchment paper or silicone baking mats
- Wire Rack
Notes
Use room temperature butter for easier creaming and a better cookie texture. For chunkier cookies, chop chocolate chips into larger pieces. Toast nuts lightly before adding for extra flavor. Avoid overbaking to keep centers soft and chewy. Chill the dough before baking for perfectly round cookies. Substitute half the butter with coconut oil for a richer cookie. Variations include nut-free, spicy kick, vegan, extra chewy, orange zest, and sea salt twist options. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.