Miss Carroll’s Triple Chocolate Chip Cookies

Miss Carroll's Kitchen - August 2023

Miss Carroll’s Triple Chocolate Chip Cookies

I have the best neighbor! She waters my 40+ flower containers in 100+ heat when I am out of town. She is truly a garden angel! It is hard to know how to thank her properly, so I made these cookies for her and her family. They liked them!

When you make these cookies, use the best chocolate you can find. The cocoa powder and semi-sweet chocolate chips are the heart of these cookies so let them be the show stoppers by indulging the very best ingredients. You’ll be so glad you did!

Take some to your neighbors and tell them how much you appreciate them! Life is too short so share the goodness from your kitchen. Enjoy!

Prep Time: 20 minutes
Refrigeration Time: 30 minutes
Baking Time: 18-20 minutes
Total Time: 70 minutes
Servings: 3 dozen

Cooking Tools

Mixer
Measuring Cups and Spoons
Spatula
Ice cream scoop - 2 inch
Cooling Rack
DoughMaker Cookie Sheet

Triple Chocolate Chip Cookie Ingredients

1 ¾ King Arthur all-purpose flour
½ cocoa powder, use a high-quality cocoa powder (I used ChefShop Cocoa Powder-22% to 24% cocoa butter))
1 ¼ teaspoons baking soda
⅛ teaspoon kosher fine salt
3 ¼ cups semisweet chocolate chips (I used Ghirardelli chocolate chips)
1 cup salted butter, slightly softened
½ cup light brown sugar
½ cup pure cane granulated sugar
2 large eggs (I used farm-fresh eggs)
1 teaspoon real vanilla extract (I make my own with vanilla beans)
¾ cup pecans, toasted and roughly chopped

Triple Chocolate Chip Cookie Directions

Preheat oven to 350 degrees F. Position a rack in the center of the oven. Line the DoughMaker cookie sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a glass bowl, melt 2 ¼ cups of the chocolate chips in a microwave oven for about 3 minutes. Stir at 30-second intervals. When melted, set aside to cool.
Using an electric mixer and paddle attachment, cream together the butter and sugars on medium speed for 2 minutes or until light and fluffy.
When the melted chocolate is cooled yet still pourable, add to the butter and sugar mixture and combine.
Gradually add the eggs and vanilla. Mix until combined.
With the mixer on low speed, gradually add the flour mixture. Mix until just combined. Scrape the sides and bottom of the mixing bowl often to ensure there are no dry pockets left not fully combined.
Toast pecans in an iron skillet on medium heat for about 5-6 minutes. Stir often. Coarsely chop.
Add pecans and 1 cup of chocolate chips to the cookie mixture and gently combine.
Cover dough and chill for about 30 minutes or until the mixture is firm but not hard.
Using a large spoon or ice cream scoop, dip out the cookie dough onto the prepared cookie sheet and gently pat the dough ball but do not flatten it. The cookie ball should be approximately 2 inches round.
Bake for 18-20 minutes in the center of the oven.
Cool the cookies for 5 minutes on the cookie sheet, then remove them to a cooling rack and cool completely.
These cookies are delicious right off the cookie sheet! And just as good later!
Share with your friends - they will love you always!

ENJOY! Blessings and bee happy! 💗

About Miss Carroll

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.