- Level: Easy
- Total: 1 hr 10 min (includes cooling and setting times)
- Active: 35 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 265
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 118 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling and setting times)
- Active: 35 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 265
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 118 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
- Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
- Melt the semisweet chocolate in a bowl over a pan of simmering water.
- Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.
