Zutaten für Triple Threat Chocolate Chip Cookies The Neely's
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate
- Bittersweet Chocolate
- Unsalted Butter
- 2 large eggs
- 1 1/2 cups granulated sugar
- Vanilla Extract
- 1 cup chopped pecans
- Semi Sweet Chocolate Chips
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Zubereitung von Triple Threat Chocolate Chip Cookies The Neely's
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 4 ounces unsweetened chocolate, 4 ounces chopped bittersweet chocolate, and 1 cup (2 sticks) unsalted butter, stirring constantly until smooth.
- In a large bowl, beat together 2 large eggs, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract on medium-high speed with an electric mixer until light and fluffy (about 3-4 minutes).
- Gradually add the melted chocolate mixture to the wet ingredients, beating until well combined.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans and 2 cups chocolate chips.
- Using a 1/4 cup cookie scoop or spoon, drop rounded scoops of cookie dough onto the prepared baking sheets, leaving 3 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. (Keep a close eye on them as oven temperatures vary)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
117g
Fat
38g
Carbs
12g
