I have another triple chocolate cookie recipe posted on this site. It's intensely chocolate-y and very decadent. It's also a wee bit fussy and pricier than your average cookie (due to the 16 ounces of chocolate you melt into them and all). Evenso I consider it pretty perfect and have actually avoided recipes like the one today because when I wanted a triple chocolate cookie, I wanted a triple chocolate cookie. However, this summer when my daughter and her friend had a baking day, she picked this cookie to be on the menu. And I'm really glad she did. It was surprisingly delicious--the white and semi sweet chips balancing each other out, the edges just a bit crispy with a chewy soft center (perfect cookie consistency in my book). And all that for a simple, affordable cookie recipe. It's perfect for a quick after school treat idea. It is not as intensely chocolate-y as my other recipe (for better or for worse--chocoholics will probably prefer the other recipe, while people looking for a slightly souped up chocolate chip cookie will probably prefer this one). But whether you're a chocoholic or not, this is a good, quick way to get your fix (um, also for better or for worse).
Triple Choc Cookies
adapted from Baking with Kids
Makes 2 dozen cookies
Prep time: 10 minutes
Cook time: 10-12 minutes/batch
Cost: $2.45 (or about $.10/cookie)
butter: .50, sugar: .10, brown sugar: .15, egg: .10, cocoa: .10, chocolate chips: .75, white chocolate chips: .75
9 Tbsp butter, softened (yes, that is an annoying amount; I'd guess the world wouldn't stop if you skipped the last tablespoon, but I make no guarantees)
1/2 C sugar
2/3 C brown sugar
1 2/3 C flour
2 1/2 Tbsp cocoa
1/2 tsp baking powder
1/2 tsp baking soda
2/3 C semisweet chocolate chips
2/3 C white chocolate chips
Heat oven to 350 degrees.
Beat butter and sugars until light and fluffy. Add egg. Add dry ingredients (if your cocoa is chunky, you might want to sift it, but I don't).
Add chocolate and white chocolate chips.
Roll cookies into balls and place them a couple inches apart on the cookie sheet. Bake for 10-15 minutes (yes, broad range--I like them at about 12 minutes, but if you like a crispier cookie, cook longer).