See that cute little finger? She just couldn’t wait until I was done taking the picture! These are super chocolately, so they’re not for the casual chocolate eater. In fact, with the white chocolate chip faces (can you see them now?) they’re actually quadruple chocolate cookies.
Triple Chocolate Cookies Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor
12 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2 cup unsalted butter
4 large eggs
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk chocolate chunks
1 1/2 cups semisweet milk chocolate chunks
White chocolate chips, optional
Preheat the oven to 350. Line a cookie sheet with parchment.
In a medium glass bowl, microwave the chocolate (the first two ingredients) and butter until melted, about 2 minutes – stirring frequently to prevent burning. Set aside.
In a large bowl, beat the eggs and the sugars together. Add the vanilla and beat until fluffy. Slowly beat in the melted chocolate, then sift in the flour, baking powder, and salt. Stir until combined, then mix in the chocolate chunks.
Scoop the batter (about 2 – 3 Tablespoons each) onto the cookie sheet (I use a cookie scoop for this), and bake for about 12-15 minutes – the cookies should still be moist inside. Let the cookies cool completely on the cookie sheet.
*To make the pumpkin faces, simply place the white chocolate chips into the cookie dough right after scooping and follow the baking directions!
Jill suggests sandwiching creamy ice cream between two of these rich cookies. Yum!