Decadent Chocolate Cookies
Triple Chocolate Chunk Cookies
Totally decadent and flavourful, try this chocolate cookie favourite!
Preparation Time:
10 Minutes
Ingredients:
| 4 oz | Bittersweet chocolate, melted and slightly cooled | 120 g |
| 1/2 cup | Gay Lea unsalted butter, softened | 125 mL |
| 1/2 cup | Packed light brown sugar | 125 mL |
| 1/4 cup | Granulated sugar | 50 mL |
| 1 | Egg | |
| 1-1/2 tsp | Vanilla | 7 mL |
| 1 tsp | All purpose flour | 250 mL |
| 1/4 cup | Unsweetened cocoa powder, sifted | 50 mL |
| 1 tsp | Baking soda | 5 mL |
| 1/2 tsp | Salt | 2 mL |
| 2/3 cup | Semisweet chocolate chips | 150 mL |
| 2/3 cup | White chocolate chips | 150 mL |
| 1/3 cup | Chopped milk chocolate | 75 mL |
Instructions:
Preheat oven to 325F (160C). Line cookie sheets with parchment paper.
In bowl, using electric beaters, beat butter for 1 minute. Add brown and granulated sugars, beating until light and fluffy. Beat in egg. Scrape down bowl. Beat in vanilla. Using wooden spoon, stir in melted chocolate. In separate bowl, combine flour, cocoa powder, baking soda and salt; stir flour mixture into egg mixture. Stir in dark and white chocolate chips and milk chocolate.
Using 1/4 cup (50 mL) ice cream scoop for extra large cookies, scoop mounds of dough onto prepared cookie sheets. For small cookies, scoop our 2 tbsp (25 mL) mounds of dough. DO NOT FLATTEN. Bake in centre of preheated oven for 18 minutes or until edges are set, tops are crackled but centre is still moist but not wet.
Let cool on rack for 5 minutes. Using spatula, transfer to racks to cool completely.
Makes 12 extra large cookies, or 30 smaller cookies.
Variation: Replace white chocolate chips with chopped macadamia nuts.