Triple Chocolate Cookies over at Pamela's Heavenly Treats

Good Morning Friends! How's this for a wake up call?  With three chocolates (four if you count the cocoa powder!), these cookies are as sinful as they look and sound!  Come check them out over at Pamela's Heavenly Treats, where I'm sharing the recipe today! 

Triple Chocolate Cookies

Adapted from Martha Stewart's Double Chocolate Chunk Cookie Recipe

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
  4ounces good-quality milk chocolate, coarsely chopped

1/2 cup white chocolate chips

1/2 cup dark chocolate chips
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions:

Preheat your oven to 325-degrees and line your baking sheet with parchment. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt, then set it aside.

In a small saucepan, melt the butter over low heat, then mix in the chopped chocolate, stirring constantly.  Pour the chocolate mixture into a  large bowl and add the sugar, eggs, and vanilla.  Mix until combined, then gradually stir in the flour mixture. Finally, add the white and dark chocolate chips to the batter and stir.

Scoop the batter using a small ice cream scoop and place it about 2-inches apart on your prepared baking sheets. Bake the cookies until they are flat and surfaces begin to crack - about 15 minutes. Take care not to overcook these - they will look a little soft when you pull them out of the oven, but will crisp up as they cool.  Let the cookies rest about two minutes before transferring to wire racks to cool for about 5 more minutes. This is my favorite time to snag one (or two, or three - heehee!) of these cookies.  They are a little gooey, and so deliciously decadent!

You can store these cookies in an airtight container at room temperature for up to 3 days - or freeze them in a Ziplock bag for up to a month. 

These cookies are great to have in the freezer - instead of baking the whole batch, you can also spoon half the batter onto a large sheet of parchment paper, form a log and roll the ends tight.  Store the roll in a freezer bag for up to two months.  To cook, thaw in the fridge overnight, then scoop and bake.