Welcome to the penultimate episode of cookie-a-day. Today I have another recipe from Kendra. (Why have friends if you can’t abuse them?) I hope y’all have enjoyed this series, it’s definitely been a challenge sometimes. Thank you to everyone who contributed recipes. If I didn’t get to them this year, it won’t be long before we’re doing it all over again.
Triple Chocolate Cookies
- 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, softened
- 3 large eggs
1 1/2 teaspoons vanilla extract
3 ounces (1/2 cup) white chocolate chips
3 ounces (1/2 cup) semi sweet chocolate chips
Position rack in center of oven and preheat to 350°F.
Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
Meanwhile, whisk together flour, cocoa powder, baking powder, and salt into medium bowl. Beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then assorted (white and semi sweet) chocolate chips.
Drop chocolate cookie batter by 1/4 cupfuls onto ungreased baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)