My husband makes cookies. I admire his ability to bake on a whim. No planning ahead, no need to have a reason. I’m not that flexible when it comes to baking. I tend to over think my baking decisions. I worry about health, type of fat and grams of fiber. I stress over the amount of butter or sugar in a recipe. I consider whether I can sneak in some oats. My husband on the other hand only concerns himself with chocolate or chocolate chips. With nuts or without.

Earlier this week we stopped at the local grocery store for one small thing I don’t even remember. Something we needed for dinner. He ran in and I waited int he car. I waited. I called my kids while I waited. Checked my email. Checked my Facebook. Still I waited. Finally he emerged with a bag full of baking stuff – chocolate, cocoa, butter etc…. he had decided to make cookies that night.

This is what he made…

triple chocolate cookies | www.infinebalance.com

Admittedly he makes the best cookies. These cookies will satisfy whatever sweet cravings you might have. Dense chocolate brownie-like cookie with a bit of crunch. Just in time for your Easter brunch table.

Triple Chocolate Cookies

  • 1-1/2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, melted – see Tips
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans

Preheat oven to 375. Prepare 2 large cookie sheets by lining them with parchment.

Combine flour, cocoa and baking soda in a medium-sized bowl and stir with a whisk.

In the bowl of a stand-mixer, combine hot, melted butter with sugars, vanilla and salt. Mix until cool. Add eggs one at a time until well combined. Stir in the flour, at low-speed until just combined, add chocolate chips and pecans.

If the dough is too soft at this stage, let it rest and firm up in the refrigerator for an hour or two.

Using a 1 tablespoon cookie scoop, drop dough balls on to cookie sheet. Leave 2-3 inches between cookies. Bake at 375 for 9-11 minutes or until cookies are firm on top. They will be very soft when they come out of the oven, just let them firm up a bit on the baking sheet for a couple of minutes before moving them to a cooling rack. Makes 3-4 dozen large cookies. Cookies will keep in an airtight container for several days.

Tips: Make sure the butter is hot, not just melted, but hot when you add it to the sugar.   In my husband’s opinion it is the resulting buttery sugary syrup that gave these cookies their soft and cake-like texture. These are rich like a brownie on the inside with a bit of crisp crust on the outside.  Just be sure to allow the butter and sugar mixture to cool enough so the eggs don’t scramble when you add them in.