So as a way of paying a penance for not being more creative I am sharing with you my favorite, best most scrumptious Triple Chocolate cookie recipe.
You will notice it is dead easy to make, really. The secret, the difference between amazing and mundane is in the baking. More precisely, the secret is when to stop baking.
With most cookies, you take them out when they are a-l-m-o-s-t set and just a wee bit soft in the middle. Well with these beauties, once the outer edge of the cookie is set up and a good part of the middle is very soft, so soft you fear they are not baked ( but remember the outer edge will be set) This is whenthey come out. Trust me they will set up as they sit ont he hot baking sheet..always let these bad boys cool on the sheet.
Enjoy, they are sinfully good!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutched Cocoa Powder( this is the darkest brown cocoa you can find, not the reddish kind like Frys)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (1/2 lb) butter or margarine, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups Milk chocolate chunks
- 1 1/2 cups White chocolate chunks
Directions
Preheat oven to 325 degrees
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Cream the butter and all sugars until fluffy and lighter in colour than when you started.
Add eggs one at a time, mixing in thoroughly before you add the next egg ( the vanilla always goes with the eggs, btw)
Slowly stir in the flour mixture.( slow so you dont end up with flour, everywhere)
Stir in chocolate chunks.
place 2 inches apart on parchment-lined baking sheets.
Bake until cookies done :)
Let cool 5 minutes.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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