Wednesday, April 2, 2008

Triple Chocolate Chunk Cookies

This may just be my new favorite chocolate chip cookie recipe. Jennifer posted the recipe over at Bake or Break and the cookies are simply scrumptious! Her recipe is copied below (from Great Cookies by Carole Walter) but you should also check out her pictures which are much prettier than mine! I've made these a couple of times, always with good-quality white chocolate as one of the options and other random chocolate (semi/bitter/milk/etc.) as the other options. If you like white chocolate, I highly recommend using Green & Black's in this as it's my very favorite (and if you don't, it might just convert you!). You can chop the chocolate bigger or smaller depending on your preference...the last batch I made, I chopped the chocolate very small and the cookies look like dalmatians!

2 & 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, slightly firm
3/4 cup dark brown sugar, lightly packed
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
3-4 ounces each of three different chocolates
Several whole pecans (enough for one or two or three per cookie)

Preheat oven to 375°.

Mix together flour, baking soda, baking powder, and salt. Set aside.

Beat butter on medium-high speed until creamy, about 1 & 1/2 to 2 minutes. Add dark brown sugar and beat for 2-3 minutes. Add granulated sugar and beat for another 2-3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and beat for about 30 seconds. [I didn't beat things for quite the times called for, and everything turned out fine.]

Gradually add dry ingredients. Stir in chocolates.

Drop dough by tablespoonfuls onto baking sheets (ungreased or with Silpats) about 3 inches apart. Do not crowd cookies because they will spread. Place two or three pecans on top of each mound of cookie dough [I used just one per cookie...depends on your pecan-heaviness preference.]

Bake for 8-10 minutes, or until tops are just set and the edges are lightly browned.

Cool cookies for 4-5 minutes, then transfer to wire racks to cool completely.

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