A parade of semi-sweet and white chocolate chunks and chips inform each bite of these soft, slightly chewy chocolate cookies. They are elegant and work as nicely after dinner as they do packaged as a gift.
Recipe courtesy of Claudia Sidoti
Print
Triple Chocolate Chunk Cookies
Total:
15 hr
Active:
40 min
Yield:
about 5 dozen
Level:
Easy
Total:
15 hr
Active:
40 min
Yield:
about 5 dozen
Level:
Easy

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 1/2 cups butter, melted, cooled (12 oz.)
  • 3/4 cups dark brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons chocolate syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chunks (7 oz.)
  • 2/3 cup semi-sweet chocolate chips (about 4 1/2 oz.)
  • 2/3 cup white chocolate chips (about 4 oz.)

Directions

Preheat the oven to 350 degrees F. 

Combine the flour, cocoa powder, baking soda and salt in a large bowl. Mix the butter and sugars until combined. Add eggs, syrup and vanilla and beat to combine. Stir in the dry ingredients in batches until combined. Using a wooden spoon, stir the chocolate chunks and chips into the dough until well dispersed. Chill 30 minutes or overnight. 

Drop by rounded tablespoons (1 1/2-inch balls) onto parchment-lined sheet trays about 3 inches apart. Bake until lightly browned, 16 to 18 minutes. Cool on tray 3 minutes. Transfer to cooling racks and cool as long as you can resist.

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