Who doesn’t like a triple chocolate anything this point in the summer! Lisi from Lisi’s Luscious Desserts has whipped up a delicious recipe of chocolate cookie that is great to serve to family or bring to friend’s cookouts! If you are opposed to white and milk-chocolate chips, you can substitute with semi-sweet chocolate. Bakers tip: Try not to over bake these, they can get a bit hard. Baker’s tip: Have plenty of vanilla ice cream at the ready!
Triple Chocolate Chip Cookie
1/4 cup all purpose flour
1/4 baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet or bittersweet chocolate chunks
3/4 cup milk chocolate chunks
3/4 cup white chocolate chunks
Preheat oven to 350 degrees. Whisk together the dry ingredients. Melt chopped semisweet and unsweetened chocolates and butter together in a non reactive bowl over a sauce pan of barely simmering water. Let cool to room temp. With the paddle attachment, beat sugar, eggs, and vanilla together on high speed until light and fluffy – 4-5 minutes. Remove from mixer and gently fold in chocolate mixture and then gently fold in the flour until just incorporated.
Toss all the chocolate chunks together in a bowl, then set aside about one quarter of the mixture into another bowl (to place on top of cookies). Fold the large portion of chunks into the batter. Drop by generously rounded tablespoons onto parchment lined cookie sheets. Take the leftover chips and place one of each kind on top of each cookie to show off the flavors.
Bake until cookies look a littler dryer on top – a little crusty on the sides, but still very moist inside. This can be tricky. Somewhere around 10 minutes – but really can be more or less. Remember to rotate your sheet pans and know it will take longer if you put a couple of pans in the oven.