Dark and Dangerous Triple Chocolate Cookies
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This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 120 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 21 mg |
| sodium | 82 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 4 |
These dark, delicious, intensely choco-laty cookies are just the thing when you want a chocolate fix. Team them up with your beverage of choice: milk, tea, chai or cappuccino.
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup white chocolate or milk chocolate chips
Preparation
Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside.
In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: June 2005
