web analytics

Triple Threat Dark Chocolate Cookies

Triple Threat Chocolate Cookies

These cookies have a great name that promises to deliver a lot of chocolate – and there is no disappointment when you take a big bite, because these definitely pack a chocolate punch. The inspiration for this recipe came from a Sunset magazine article that featured a Portland, Oregon bakery – The Sugar Cube – recipe for Triple Threat Dark Chocolate Cookies. I made the recipe from the magazine, and made a few small tweaks to make it easier and perhaps even more chocolaty. The original recipe made very thin cookies that were good for sandwiching, while this variation makes nice and thick cookies that bake up be very chocolaty and rich inside, and a little more decadent seeming than a thin cookie.

There are three kinds of chocolate in these. The dough starts out with a lot of dark chocolate melted into the batter and held together with not very much flour. I mixed in milk chocolate chunks, to add some sweetness to the dark background, and some dark chocolate chunks to make sure that the cookies kept their richness. Since walnuts are a frequent addition to brownies, they go very well with the dark chocolate flavors of these cookies. They’re not fudgy, like brownies are, but if you want to experiment with underbaking a batch I’m sure you could sneak some in there. Either way, you’ll have a great batch of these intense, rich, tender cookies to enjoy.

The dark chocolate I used had a high cocoa percentage of about 76% (I actually used a mixture of dark and bittersweet Guittard chocolate). I mention this because the amount of cocoa in your chocolate will have a slight impact on how thick your batter is. A higher percentage will yield a slightly drier batter. The mixture will still come together, but you may have to rely on a mixer or give your arm a good workout to blend all those chocolate chips and nuts into the cookie dough.

Triple Threat Dark Chocolate Cookies
12-oz dark chocolate, chopped
1/4 cup butter, cut into piesces
3 large eggs, at room temperature
1 cup + 3 tbsp. sugar
2 tsp vanilla extract
1/3 cup all purpose flour
3/4 tsp baking powder
1/2 tsp kosher salt
1 cup milk chocolate chunks
1/2 cup semisweet or dark chocolate chunks
1 cup chopped, toasted walnut

In a large, microwave-safe bowl, melt together dark chocolate and butter. Stir until smooth and allow to cool slightly. Stir in eggs, one at a time, then add in sugar and vanilla and mix well. In a small bowl, stir together flour, baking powder and salt, then stir into chocolate mixture. Stir in chocolate chunks and walnuts.
Divide the dough in half and shape each piece into a log about 1 1/2 inches thick. Wrap in wax paper and allow to chill for at least 1 hour (or overnight).
Preheat oven to 350F. Line a baking sheet with parchment paper.
Cut into 1/3 inch thick slices and place on baking sheet. If dough crumbles slightly, due to all the nuts and chocolate chips, simply press back together.
Bake for 9-11 minutes, or until cookies are set and slightly firm around the edges. Allow to cool on wire rack for 2 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

Share this article

  • Anonymous
    March 22, 2010

    I just finished mixing ingredients for your whole wheat cinnamon raisin bread and now am reading your blog about it. In your paragraphs it says something about butter in your recipe. Although, in your actual recipe there is no oil/butter listed.

  • Belinda @zomppa
    March 22, 2010

    Those look luscious!!

  • Kitchen Corner
    March 22, 2010

    WOW! This looks very rich chocolate cookies! Very tasty one!

  • Kristen
    March 22, 2010

    These cookies look amazing. Only 1/3 cup of flour? Really?

  • Anonymous
    March 23, 2010

    wow,this was so yummy I think

  • Sara {CaffeIna}
    March 23, 2010

    A.ma.zing! Now I don’t want to go to work I want to stay home and bake!

  • dani
    March 23, 2010

    i love thick chocolatey cookies…. thanks for sharing 🙂

  • oooo these look so good! I love dark chocolate!

  • Cyndi L
    March 23, 2010

    Hi Nicole,
    I just nominated your blog for a KreativBloggers award. I know that not everyone enjoys posting memes, so I don’t want you to feel any obligation…just wanted you to know that I find your blog very very inspiring 🙂
    KreativBlogger award

    Best ~

  • Linda
    March 24, 2010

    I made this one yesterday. First, I tried to rush and accidentally doubled the butter when I melted it with the chocolate. Hard to separate melted butter from melted chocolate. So, I doubled it. Doubled well but when I finished mixing it was so loose I thought “how will I get this to stay in the waxed paper or plastic wrap?” I turned to get the wrap and turned back and it was nearly solid. No problem there! Next, I fought with the big hunks that were so solid to get them into a roll. Finally surrendered and used my cookie scoop and made them into drop cookies. I used a 4 t. size scoop (called tablespoon but slightly larger) and pressed them to roughly 1/2 in. to bake for 10 minutes. Turned out to be an amazing cookie that looked like a brownie and tasted as rich as one. Got lots of rave reviews! Just thought you should know it does well as a drop cookie without the rolling and chilling. 🙂 Great recipe!!

  • Michelle
    March 24, 2010

    Wow these look delicious. Off to the store now to do some shopping. Will definitely pick up the ingredients for these.

  • Valerie
    March 25, 2010

    I was already in the mood for some chocolate and then I see these!! Sure wish I had the ingredients and the time to make them right now.

  • Lu
    March 26, 2010

    Am i the only one that had melted chocolate for cookies? When i baked them they spread out soo much and tasted more like melted chocolate than a cookie! Is a 1/3 a cup of flour enough?

  • val.k.
    December 3, 2010

    Hi, just wanted to say this is most confusing recipe i have ever read..:P:P:P ya say chocolate chunks both time’s..and then the letter ya wrote say’s chocolate chips…????????
    Just wondering where in the recipe does choclate chip come’s in..??? going to attempt w/o chocolate chips..:P

  • val
    December 3, 2010

    at 1st i was confused, but was determind to make the recipe..following linda’s advice and totally agree with her comment..thx for posting this recipe..p.s. i used fine coconut and fine is not recomended hehee in my opinion a little larger coconut would work fine..have a great wkend..:D

  • val
    December 23, 2010

    you’ve got me hooked, my spouses family invited us to christmas eve dinner and wat a great way to be the center of attention that i totally love..thx again..:D

What do you think?

Your email address will not be published. Required fields are marked *