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GODIVA Dark Chocolate Mousse
Gold & GODIVA
Sea Salt Dark Chocolate Cremeux
GODIVA Double Dark Chocolate Cookies
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Pumpkin Squares with GODIVA White Chocolate Cream Cheese Frosting
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GODIVA Triple Chocolate Chunk Cookies

GODIVA Triple Chocolate Chunk Cookies

There are chocolate chip cookies...and then there are GODIVA chocolate chip cookies. Bars of GODIVA Solid Dark Chocolate, Solid Milk Chocolate, and Solid White Chocolate give this recipe its star power.


Yield: ABOUT 20 4-INCH COOKIES
Difficulty: Easy
Preparation: 30 MINUTES PREP, 13 – 15 MINUTES BAKING TIME PLUS COOLING TIME

1 ¾ cups all-purpose flour
¾ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup (2 sticks; 8 ounces total) unsalted butter, melted
1 cup packed dark brown sugar
2/3 cup granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 cup pecans, coarsely chopped
7.5 ounces (5 bars) GODIVA Solid Dark Chocolate Bars, chopped to small chunks
1.5 ounces (1 bar) GODIVA Solid Milk Chocolate Bar, chopped to small chunks
1.5 ounces (1 bar) GODIVA Solid White Chocolate Bar, chopped to small chunks

1. PREHEAT oven to 375°F.

2. Line two rimmed baking sheets with parchment paper; set aside.

3. Whisk together all-purpose flour, whole wheat flour, baking soda, salt and ground cinnamon in a medium bowl; set aside.

4. Whisk together melted butter, dark brown sugar, and granulated sugar until well blended and lighter in color, at least 1 minute. Add the eggs and yolk, one at a time, whisking well after each addition. Mix in vanilla extract.

5. Switch to a wooden spoon or rubber scraper and gradually blend in the flour mixture. Before flour is totally blended, stir in pecans and GODIVA chocolate chunks. Stir until well incorporated.

6. Form ¼-cup of dough into a ball, slightly taller than it is wide. Place balls onto the baking sheets at least 3 inches apart. Bake cookies on middle rack, one sheet at a time, about 13 to 15 minutes, or until the edges are golden brown, and the centers still look just a bit puffed and soft. Do not over bake.

7. Cool completely on baking sheets for chewier, room temperature cookies. Alternatively, cool cookies on baking sheet 5 to 10 minutes then serve warm. Store baked cookies in an airtight container for up to 3 days, or frozen for up to 3 weeks.

NOTE: For a no-prep treat, freeze shaped cookie dough balls in an airtight container. Then when you want warm cookies, set the dough balls on a lined baking sheet to come to cool room temperature (about 15 minutes) while the oven preheats, then bake as directed.