Triple Chocolate Chunk Cookies
Happy Holidays! Bake these rich, salty yet sweet triple chocolate chunk cookies to start your festive season on the right track!
Servings 52 cookies
- 1/2 cup shortening
- 11 sq unsweetened chocolate
- 2 cups sugar
- 2 tbs vanilla extract or rum
- 4 eggs unbeaten
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped nuts
- 1 cup chocolate chips
- raw sugar
Start by melting the shortening and unsweetened chocolate together in a pot over the stove. Watch the pot while mixing thoroughly at low heat to prevent the chocolate from burning.
Once melted, add the sugar, vanilla, and mix.
Once mixed, you then add one egg at a time, beating the mixture in a mixer after each egg.
Adding Dry Ingredients
Next, once you have added your eggs, it's time to include remaining dry ingredients such as chocolate chips, flour, baking powder, salt and, chopped nuts.
Once you have mixed all of your ingredients, it's time to (cover) chill the mixture for at least two hours in the refrigerator. This step is crucial because chilling the cookie dough allows the fat in the triple chocolate chunk cookies to solidify. As a result, your cookies will spread slowly, more evenly while also holding onto their texture.
After two or more hours of chilling your cookie dough in the refrigerator, it's now time to take the mixture out and start shaping. Before you begin shaping, I would advise you to preheat the oven to 350 degrees so the oven is heating up while shaping the dough.
First, using your fingers, you want to roll the dough into walnut-sized balls.
Once in your desired shape, you will roll the dough in confectioner's sugar, also known as raw sugar.
Once you have rolled your dough in raw sugar, you then sprinkle a tiny amount of kosher salt on the top of each ball.
Preheat oven to 350°
Grease your chosen cookies sheets with vegetable oil.
Then place your cookie dough balls about half an inch from one another.
Bake cookies for ten to fifteen minutes at 350 degrees.
When baking, make sure to check on the cookies every five minutes to watch for burning and other effects. You do not want to overbake your triple chocolate chunk cookies.
When the oven timer goes off, remove the cookie sheets from the oven.
Then, take your cookies off the cookie sheets and move them to a cooling rack to cool off for about ten to fifteen minutes.
The triple chocolate chunk cookies will be small and look like they didn't spread—no need to worry. This recipe makes small, petite cookies.
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 28mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg