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Ingredients
| unsweetened baking chocolate squares: 2 oz (chopped) |
| semisweet chocolate chips (chips): 1 3/4 cups (divided) |
| instant espresso powder: 1 Tbl |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| white chocolate chips: 1/2 cup |
| milk chocolate chips: 1/4 cup |
Triple-whammy Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
90 min -
Cook Time
12 min -
Servings
40 serving(s)
Tags
- Combine unsweetened chocolate, 3/4 cups semisweet chocolate morsels and the espresso granules in a heavy saucepan.
- Cook over low heat, stirring, until chocolate melts.
- Cool.
- Beat butter and sugar at medium speed until creamy.
- Add eggs and vanilla and beat well.
- Stir melted chocolate mixture into the egg mixture, then gradually stir in flour.
- Stir in remaining 1 cup semisweet chocolate morsels, and the white and milk chocolate morsels.
- Cover and chill at least 1 hour.
- Preheat oven to 375 F.
- Shape dough into 1-inch balls.
- Place 2 inches apart on an ungreased cookie sheet and flatten slightly with the bottom of a glass or use a cookie stamp (dip in flour to prevent sticking).
- Bake for 10 to 12 minutes.
- Cool for 15 to 20 seconds on baking sheet then move to rack to finish cooling.