Triple Chocolate Chip Cookies

Yes, I said it. And I'll say it again. TRIPLE chocolate chip cookies.

The three chocolate types we're working with here are:

1. Cocoa powder

2. Semi-sweet chocolate chips

3. White chocolate chips

Yes.

I typically find myself making these due to the fact that I'm craving the dough. I have an issue with cookie dough. I'm working on it.

...Sort of.

This dough freezes really well, too, so (i) if you don't have time to bake the whole batch, or (ii) if you need a dozen cookies for a potluck this week and another dozen for a housewarming gift next week, or (iii) if you want to have a log of dough on reserve for general snacking purposes...this is a great dough to make. Just allow it to thaw in the fridge about 24 hours before you want to use it again.

Triple Chocolate Chip Cookies 

Adapted from Mrs. Field's

Ingredients:

2+1/4 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

2 sticks (1/2 lb.) butter, softened

1 c. granulated sugar

1 c. brown sugar, packed

2 eggs

1 tbsp. vanilla

1/2 c. unsweetened cocoa (preferably Dutch)

1 c. semi-sweet chocolate chips

1 c. white chocolate chips

1 c. pecans, chopped and toasted (optional)

  

Instructions:

[I didn't take any pictures of the dough-making process. I'm sorry. I was on a mission to get the dough in my belly.]

Preheat the oven to 350 degrees F.

In a bowl, whisk together the flour, salt, and baking soda. Set it aside.

In a mixing bowl fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about two minutes, until combined. Gradually add the eggs, one at a time, mixing after each. Next, add the vanilla and cocoa powder. Mix again.

On low speed, slowly add the flower mixture to the butter mixture, until just combined. Then incorporate the chocolate chips and the pecans.

If necessary, chill the dough in the refrigerator (depending on your oven, the cookies may bake better if they're cooler/firmer when baked.) Scoop heaping tablespoons of the cookie dough (mine were close to two tablespoons in size) onto a baking sheet lined with parchment paper. Treat yourself to a taste or two. Just to make sure nothing went terribly wrong in the process.

Bake for 10 minutes at 350 degrees. They're chocolately, crackly, gooey (sp?) and dern near perfect. Serve warm or cool with a tall glass of milk.

Makes 24-30 cookies. YUM.