Chunky Triple-Chocolate Cookies

These chocolate cookies don’t mess around. Three forms of chocolate: melted semi-sweet and unsweetened chocolate in the batter, semi-sweet chips folded in, and a final dip in melted chocolate after baking. If you want a cookie that tastes like eating a truffle, this is it.

The batter is closer to a brownie than a traditional cookie dough. Eggs beaten with sugar for a full 10 minutes until a ribbon forms creates a light, airy base that contrasts with the dense chocolate and nut payload. That long beating time is what gives these cookies their signature crackled tops. Don’t shortcut it.

Only ⅔ cup of flour goes into this entire batch, which is barely enough to hold everything together. The cookies are almost entirely chocolate, butter, eggs, and nuts. That’s why they bake for just 7 to 8 minutes and come out barely firm. Overbake these even slightly and they go from fudgy to dry.

Pro Tips

• Cool the melted chocolate and butter mixture before adding to the beaten eggs. Hot chocolate will cook the eggs and deflate all the air you just whipped in.
• Beat the eggs for the full 10 minutes. The ribbon stage is what creates the crackled, shiny top during baking.
• Bake until barely firm and slightly cracked on top. They should look underdone. They firm up significantly as they cool on the sheet.
• Toast the walnuts and pecans before adding. Toasted nuts have a deeper, more complex flavor and better crunch.

Variations

• Dark chocolate dip: Use bittersweet chocolate for the final dip instead of semi-sweet for a more intense, less sweet finish.
• Sea salt finish: Sprinkle flaky sea salt over the chocolate dip while it’s still wet for a salty-sweet contrast.