Recipes and Cooking Triple Chocolate Cookies Be the first to rate & review! Chocolate lovers enjoy these triple delight cookies. Toasted pecans add a buttery flavor and a slight crunch to these treats. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 9 mins Stand Time: 30 mins Total Time: 40 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients 7 ounce bittersweet chocolate, chopped 5 ounce unsweetened chocolate, chopped ½ cup butter ⅓ cup all-purpose flour ¼ teaspoon baking powder 1 cup granulated sugar ¾ cup packed brown sugar 4 eggs ¼ cup finely chopped pecans, toasted Chocolate Drizzle Chocolate Drizzle 1 cup semisweet chocolate pieces 4 teaspoon shortening Directions In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside. In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands). Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies. Chocolate Drizzle Combine semisweet chocolate pieces with shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm. *Big Triple Chocolate Cookies: Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies. Rate it Print Nutrition Facts (per serving) 92 Calories 6g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 92 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 18mg 6% Sodium 29mg 1% Total Carbohydrate 11g 4% Protein 1g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 61mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.