Triple Chocolate Whoppers Recipe

Combine the semisweet chocolate, unsweetened chocolate chunks, and butter in a double boiler. Set it over low heat and melt the chocolate, stirring occasionally, until it's just smooth and glossy.

Keep an eye on it; chocolate burns quickly, so remove it from the heat as soon as it's melted.

Add the brown sugar to the egg mixture and mix with the electric mixer until creamy and well combined.

In a separate bowl, sift together the flour, baking powder, and sea salt. Set this dry mixture aside.

Pour the slightly cooled melted chocolate and butter into the egg mixture and blend with an electric mixer until fully incorporated.

Next, add the sifted flour mixture. Stir by hand, just until the dry ingredients are moistened and no streaks of flour remain. Be careful not to overmix.

Gently fold the chopped pecans, walnuts, and chocolate chips into the dough by hand. The dough will be quite soft at this stage.

Drop the dough by large tablespoonfuls onto the prepared baking sheets, spacing them at least 3 inches apart. For uniform cookies, use a 2 oz. cookie or ice cream scoop.

Bake the cookies immediately for 10 to 12 minutes to keep the chocolate from hardening. Rotate the baking sheets halfway through the baking time for even cooking. The cookies will still feel very soft and sticky in the center when you pull them out; this is what keeps them chewy. Avoid overbaking, or they'll turn crispy.

Let the cookies cool on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, store them in an airtight container, using wax paper to separate layers.