These triple chocolate cookies are meltingly soft with a rich chocolate flavor. You can’t eat just one. Guittard is my favorite brand of chocolate chips, so use them if you have access. The recipe was given to me by my husband’s aunt. She made them for many family gatherings.
Triple Chocolate Cookies
2-1/4 c. flour
2/3 c. cocoa powder (I like dark cocoa powder)
1 tsp. baking soda
1/2 tsp. fine salt
1 c. unsalted butter, softened
1 c. white granulated sugar
2/3 c. firmly packed light brown sugar
1 Tbsp. vanilla
2 large eggs
1 (12 oz.) pkg. semisweet chocolate chips
3/4 c. milk chocolate chips
In a bowl combine flour, cocoa powder, baking soda, and salt. Set aside. In a mixing bowl beat together butter, sugars, and vanilla until light and fluffy, about 3-5 minutes. Add eggs one at a time. Gradually add dry ingredients. Add chocolate chips. Cover with plastic wrap and chill several hours or overnight. Preheat oven to 350 degrees. Line three baking sheets with parchment paper. Roll cookies into balls the size of a large marble. Bake for 9 minutes until just set. Remove cookie sheet to a rack. Let cookies sit on baking sheet for 5 minutes, then transfer cookies to a rack. Store in an airtight container. Makes 80 cookies.