Chunky Triple-Chocolate Cookies

Ingredients

• 8 ounces semi-sweet chocolate chips
• 3 ounces unsweetened chocolate, chopped (3 squares)
• 1/2 cup butter, softened
• 3 eggs
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 2/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, chopped and toasted
• 1 1/2 cups pecans, chopped and toasted
• 1 1/2 cups semi-sweet chocolate chips (optional) or white chocolate chips (optional)
• 1 tablespoon shortening (optional)

Directions

1. 1

   Preheat oven to 325°F; spray 3 baking sheets with non-stick cooking spray or line them with parchment paper.

2. 2

   Melt 8 ounces semisweet chocolate chips, 3 ounces unsweetened chocolate, and butter in the microwave (about 1 1/2 minutes in my microwave) or over double broiler over simmering water. Cool.

3. 3

   Beat eggs with sugar. Beat in chocolate mixture and vanilla. In a separate bowl combine flour, baking soda, and salt. Stir into chocolate mixture just until combined. Stir in 1 1/2 cups semisweet chocolate chips and nuts. If desired, refrigerate dough until ready to bake.

4. 4

   Drop by teaspoonfuls 2 inches apart onto baking sheets. Bake 7-8 minutes, until barely firm and tops are slightly cracked.

5. 5

   Cool on cookies sheets 2 minutes and then transfer to wire racks.

6. 6

   After cookies have cooled, if you would like to make these cookies look extra special, dip them in melted chocolate: Melt chocolate chips (either semi-sweet or white) along with shortening in a small bowl. Dip 1 half of cookie in melted chocolate. Lay onto waxed paper or a wire cookie rack to dry. Sometimes I dip the cookies in semisweet chocolate and then drizzle them with melted white chocolate.