Frances’ Triple Chocolate Chunk Cookies |
Ingredients
- 4 oz Bittersweet chocolate, melted and slightly cooled 120 g
- 1/4 cup unsalted butter, softened 125 mL
- 1/2 cup Packed light brown sugar 125 mL
- 1/4 cup Granulated sugar 50 mL
- 1 Egg
- 1 1/2 tsp Vanilla 7 mL
- 1 cup All purpose flour 250 mL
- 1/4 cup Unsweetened cocoa powder, sifted 50 mL
- 1 tsp Baking soda 5 mL
- 1/2 tsp Salt 2 mL
- ⅔ cup Semisweet chocolate chips 150 mL
- ⅔ cup White chocolate chips 150 mL
- 1/3 cup Chopped milk chocolate 75 mL
Directions
Preheat oven to 325F (160oC).
Line cookie sheets with parchment paper. In bowl, using electric beaters, beat butter for 1 minute. Add brown and granulated sugars, beating until light and fluffy. Beat in egg. Scrape down bowl. Beat in vanilla. Using wooden spoon, stir in melted chocolate. In separate bowl, combine flour, cocoa powder, baking soda and salt; stir flour mixture into egg mixture. Stir in dark and white chocolate chips and milk chocolate.
Using 1/4 cup (50 mL) ice cream scoop for extra large cookies, scoop mounds of dough onto prepared cookie sheets. For smaller cookies, scoop out 2 tbsp (25 mL) mounds of dough. DO NOT FLATTEN. Bake in centre of preheated oven for 15-18 minutes or until edges are set, tops are crackled but centre is still moist but not wet.
Let cool on rack for 5 minutes. Using spatula, transfer to racks to cool completely. Makes 12 extra large cookies, or 30 smaller cookies.
- Variation: Replace white chocolate chips with chopped macadamia nuts.
