TRIPLE CHOCOLATE COOKIES
INCREDIBLY DELICIOUS TRIPLE CHOCOLATE COOKIES
Ingredients
- 2¼ cups All-purpose flour,, Spooned and leveled
- ¾ cup Butter, Room temperature
- ¾ teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs, Room temperature
- 1 cup Light Brown sugar, Packed
- ½ cup Granulated sugar
- 1 tablespoon Vanilla extract
- ¾ cup Milk chocolate, Chopped
- ¾ cup White chocolate, Chopped
- ¾ cup Dark chocolate, Chopped
Instructions
- Pre heat the oven to 410° F
- Line two baking trays with parchment paper and set aside.
- Sift all the dry ingredients together and set aside.
- Set your stand mixer to the paddle attachment and beat the butter with the sugars for 1 minute, until it is smooth and creamy.
- Add the eggs and the vanilla extract and beet for another minute.
- Add the dry ingredients and mix until barely mixed. DO NOT OVERMIX
- Add the three kinds of chocolate and mix until well distributed.
- Make small balls the size of a tangerine. Place them on the prepared sheet and leave 2 inches of space.
- Bake for 8-10 minutes or until the edges start to brown. The center will look uncooked, but they will continue baking as they cool down. Tap the tray on the counter a few times to make them flatten a bit.
- With a large round cookie cutter go around each cookie and swirl the cookie a few times. this will make the edges round and even. Let the cookies cool down in the tray for 10 minutes, then transfer to a cooling rack.
Notes
- Make sure the butter and the eggs are at room temperature.
- See the ingredient's substitution note for alternative ingredients.
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