Annie’s Eats

I think the name says it all. This is for the true chocolate lovers out there (like me!) I saw this recipe in a recent issue of Food and Wine and I knew I had to try it. The recipe was in a Ghirardelli advertisement, and the picture looked divine. However, when I read the recipe I was surprised to see that the white chunks which I thought were white chocolate chips had actually been walnuts in the picture. So, I decided to make these cookies even better and triple (not just double) chocolate by subbing white chips for the walnuts. Good decision! These are awesome. I highly recommend enjoying these with a glass of milk on the side.

It was fun to form the dough logs and just slice the cookies off. I let my dough refrigerate a little bit before I formed the logs because the batter was a little too soft initially to make logs easily. I think it would also be fine to just let the dough sit in the refrigerator to firm up a bit and then drop onto the cookie sheets. I may try that next time just to see if it makes a difference. One nice thing about the dough logs is that you can freeze them for use later. That definitely seems like the kind of thing I want in my freezer

Ultimate Triple Chocolate Cookies
Ingredients:
11.5 oz. 60% cacao bittersweet chocolate chips
6 tbsp. unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp. baking powder
12 oz. semi-sweet chocolate chips
1 cup white chocolate chips

Directions:
In a double boiler over hot water, melt bittersweet chocolate chips and butter. Remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until thick; stir into chocolate mixture. In a small bowl, stir together flour and baking powder; stirn into chocolate mixture.  Gently mix in semi-sweet and white chocolate chips. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. The dough will be quite soft so use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat the oven to 375°. Unwrap dough; with a sharp knife, cut into ¾-inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet.

Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Source: adapted from Ghirardelli