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Chocolate dough dotted with mix of semisweet and white chocolate chips.
Category: Cookies and Brownies
Prep Time: 40 min(s)
Cook Time: 10 min(s)
Recipe Type: Public
The cookies freeze very well, so feel free to double the batch and save some for later.
Posted By: cookingmama
Posted On: Jul 02, 2012
Number of Servings:
- 2 cups - unbleached flour
- 1/2 cups - cocoa
- 1/2 teaspoons - baking powder
- 1/2 teaspoons - salt
- 16 ounces - semisweet chocolate chopped
- 4 - large eggs
- 2 teaspoons - vanilla extract
- 10 tablespoons - butter softened but cool
- 1 cups - light brown sugar packed
- 1/2 cups - sugar
- 12 ounces - white chocolate chips
Sift together flour, cocoa, baking powder and salt in medium bowl & set aside.
Melt chocolate in double-boiler or in microwave, stirring until smooth; remove from heat. In a small bowl beat eggs and vanilla lightly.
Beat butter at medium speed (or by hand) until smooth and creamy. Beat in sugars until combined; mixture will look granular. Reduce speed to low and gradually beat in egg mixture until well combined. Add chocolate in a steady stream and beat until combined. Scrape bottom and sides of bowl with a rubber spatula.
With mixer at low speed, add dry ingredients and mix just until combined. If desired, add chocolate chips. Do not overbeat.
Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudge-like, about 30 minutes.
Meanwhile, adjust oven racks to upper and lower middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop dough onto prepared baking sheets (optional to use 1-3/4 inch ice cream scoop), spacing mounds of dough about 1-1/2 inches apart.
Bake until edges of cookies just begin to set but centers are still very soft, about 10 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time. Cool cookies on sheets about 10 minutes; slide parchment with cookies onto wire racks and let cool to room temperature.