recipe from Laura Rebecca's Kitchen
Outrageous Triple Chocolate Cookies
8 oz. semi-sweet chocolate, roughly chopped
4 Tbsp. unsalted butter, softened
2/3 c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
2 large eggs
¾ c. packed light-brown sugar
1 tsp. vanilla extract
6 oz. dark chocolate chunks or chips (recommended Ghirardelli 60% Cacao Bittersweet Chocolate chips)
6 oz. white chocolate, chopped (recommended: Green & Black’s White Chocolate bars)
Preheat oven to 350-degrees F. Heat chopped semi-sweet chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. (Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.)
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not bake the cookies to a crisp; they are meant to be soft and chewy.
Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. Store them in an airtight container at room temperature for two to three days.
Makes 2 dozen.