Triple Chocolate Pecan Cookies take traditional chocolate chip cookies to another level with toasty pecans and three kinds of chocolate!
Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.
Melt the chopped chocolate in the top of a double boiler over not-quite-simmering water. Whisk briefly to smooth, then remove the pan from the heat. Set aside. Using an electric mixer, cream the butter in a large bowl, gradually adding the sugars. Beat in the eggs, one at a time, then blend in the vanilla. Slowly blend in the melted chocolate. Sift the flour, cocoa, baking soda, and salt into a separate bowl. Stir the dry ingredients into the creamed mixture, about half at a time. Stir in the nuts and chocolate chips, until evenly mixed. Cover the dough and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 350°F. Butter two large baking sheets or line them with parchment paper. With lightly floured hands, roll the dough into 1½- to 1¾-inch-diameter balls. Place on the baking sheets, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 13 to 14 minutes. When done, the cookies will still seem squishy-soft when pressed gently. Cool on the baking sheet for 5 minutes, then transfer to a rack and cool completely.