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Here is another cookie I make on Christmas. The coffee in the recipe makes the chocolate explode with flavor. Sorry I don't have a picture.

Triple Chocolate Cookies

Recipe courtesy of Bobby Flay


  • 2 ounces unsweetened chocolate
  • 6 ounces bittersweet chocolate
  • 1/4 plus cup plus 2 tablespoons all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 stick unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder (Medaglia D'Oro)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup best quality white chocolate chips
  • 1 1/2 cups toasted pecans, coarsely chopped


  • Preheat the oven to 350 degrees F.
  • Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely.
  • Sift together the flour, baking powder and salt and set aside.
  • In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes.
  • On low speed beat in the melted chocolate mixture until just combined.
  • Fold in the flour mixture with a rubber spatula until just combined.
  • Stir in the chips and pecans.
  • Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet.
  • Bake for 10 to11 minutes.
  • The surface will be dry but the inside will still be soft.
  • It will take no longer than 10 to 11 minutes so set the timer.
  • Cool on a baking sheet.
  • Best eaten the day they are made.
  • Wrap leftovers well in plastic wrap and store in an airtight container.

Categories: Cookies  Dessert 
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