Description
Bobby’s Triple-Chocolate Cookies are a rich, decadent treat that combines bittersweet, unsweetened, and white chocolate with a touch of espresso powder for depth. These cookies are crisp on the edges, chewy in the middle, and perfect for any chocolate lover seeking the ultimate indulgence.
Ingredients
Scale
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 teaspoons instant espresso powder
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 stick (6 tablespoons) unsalted butter, slightly softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toasted pecans, coarsely chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the bittersweet chocolate, unsweetened chocolate, and espresso powder together in a heatproof bowl set over simmering water, whisking until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
- In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Mix on high for 1 minute.
- Reduce speed to low and blend in the melted chocolate mixture until just combined.
- Fold in the flour mixture with a rubber spatula until just incorporated.
- Stir in toasted pecans, semisweet chocolate chips, and white chocolate chips.
- Cover and refrigerate the dough for about 30 minutes, or until firm.
- Scoop heaping tablespoons of dough (about 1 tablespoon each) onto the prepared sheets, spacing them evenly.
- Bake for 10–11 minutes until the tops are shiny and set but still soft inside.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Serve warm or store in an airtight container.
Notes
- Do not overbake; the cookies will continue to set as they cool.
- Use high-quality chocolate for best flavor results.
- Chilling the dough ensures thicker, chewier cookies.
- Store leftovers in an airtight container for up to 3 days.
- Freeze dough scoops for up to 3 months for future baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Bobby's Triple-Chocolate Cookies, triple chocolate cookies, Bobby Flay cookies, chocolate dessert, chewy chocolate cookies, espresso cookies, homemade cookies, holiday cookies