This week I share the most successful cookies I've ever made. Three different kinds of chocolate. Need I say more? Ok, they're chewy but still have a bite to them, they're great for dunking in milk, and oh yeah, they are impossible to stop eating. If you get nothing else from this blog, make these cookies. Seriously.
Triple Chocolate Cookies (Makes about 3 and 1/2 dozen)
1/2 pound unsalted butter at room temperature
1 packed cup light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs at room temperature
2/3 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
16 oz (by weight) high quality white chocolate, chopped into chunks
8oz (by weight) high quality milk chocolate chips
Preheat the oven to 350 degrees F.
Add the butter and both sugars to the bowl of your stand mixer and cream together until the mixture is fluffy and light yellow. Pour in the vanilla, then add the eggs, 1 at a time, and mix well. Stop the mixer, then add the cocoa and mix again starting off on a low speed so cocoa isn't flying around the kitchen. Sift together the flour, baking soda, and salt and add to the chocolate mixture with the mixer on low speed until just combined. (Don't over mix.) Finally, fold in the white chocolate chunks and the chocolate chips.
Use a tablespoon to measure out the cookies and roll the dough into a ball in your hands, then wet your hands a little so the dough won't stick to them and flatten the cookies slightly. Bake for exactly 15 minutes. The cookies will look like they aren't done, but they will continue to cook on the pans once out of the oven. Allow the cookies to sit on the pans for about 2-3 minutes before sliding them off the cookie sheets and onto wire racks to finish cooling.
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