Triple Chocolate Cookies

Total Time:
2 hr 35 min
Prep:
20 min
Inactive:
2 hr
Cook:
15 min

Yield:
24 cookies
Level:
Easy

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 8 tablespoons unsalted butter (1 stick)
  • 6 ounces bittersweet chocolate, finely chopped
  • 2 large eggs
  • 1 large yolk
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 6 ounces semisweet chocolate chips
  • 6 ounces white chocolate chips
Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.


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    This recipe is featured in:

    12 Days of Cookies