Chewy and soft Triple Chocolate Cookies.
…because one chocolate is never enough. Triple it, and suddenly you feel complete.
I think we all need to sit down, chillax, and have these cookies with a tall glass of milk.
Making Triple Chocolate Cookies came to mind while trying to quiet down a carrraaaazay craving for chocolate. And cookies. It was taking over my thoughts, my daily routine…it just took over me.
And these things happen a little too often… Remember the Chocolate Chip Cookie Sandwiches with Nutella Cream Cheese Filling! All I have to say is, OH MY GAWD! And, thank goodness for treadmills. Seriously.
I even have a Pinterest Board dedicated to COOKIES.
Obsessed, you say?! Maybe…
Just the thought of TRIPLE chocolate cookies – warm, gooey, chocolaty, soft, sweet- makes me literally swoon. Delicious. Delicious. Deeeelicious. I love them!
It all started with those Archway cookies. I bought a box one day, inhaled the cookies in 3.8 seconds and then I was left with an empty box. So I decided to make my own batch! I mean, how else was I going to remedy my need for more cookies? At close to midnight?! Exactly.
These cookies just about melt in your mouth. They are simple and delicate – I think they are heavenly.
|Triple Chocolate Cookies||
- 2 cups all-purpose flour
- ½ cup good quality cocoa powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2-1/2 sticks butter, softened
- 2 cups sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350.
- Sift together flour, cocoa powder, baking soda, and salt; set aside.
- In your mixer’s bowl combine butter and sugar; with your mixer on medium-high, cream until pale and fluffy.
- Add eggs, one at a time, mixing after each addition.
- Add vanilla and continue to mix.
- Set mixer on low and gradually add in flour mixture, mixing until just combined.
- Gently fold in chocolate chips and white chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to an ungreased baking sheet.
- Bake for 10 to 12 minutes, or until cookies are just starting to brown around the edges.
- Let rest for 2 minutes, then remove and let cool on a baking rack.