Triple Chocolate Cookies

A true chocoholic's cookie, these are a cross between a brownie and a cookie, featuring a deep, dark chocolate flavor in the base cookie with layered dark, milk and white chocolate flavors throughout.

Adapted from The Cookie and Biscuit Bible Giant Triple Chocolate Cookies recipe.

Course Dessert

Cuisine American

Keyword chocolate, chocolate chip, cookie, dark chocolate, milk chocolate, nut free, white chocolate

Prep Time 20

Cook Time 10

Total Time 30

Servings cookie

Ingredients

2 cup bittersweet chocolate chunks or chips divided use
½ cup butter
½ teaspoon espresso powder
½ cup light brown sugar packed
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 egg large, lightly beaten
1 ⅓ cup flour
½ teaspoon baking powder
½ cup white chocolate chips
½ cup milk chocolate chips

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Place 1 cup bittersweet chocolate, butter and espresso powder in a large microwave safe bowl. Heat in 30 second bursts, stirring in between, until fully melted and smooth. (Alternatively, this can be done over a double boiler)
2 cup bittersweet chocolate chunks or chips, 1/2 cup butter, 1/2 teaspoon espresso powder
Whisk in brown sugar, sugar, vanilla and salt until fully combined.
1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon salt, 1/4 cup sugar
Whisk in the egg until fully incorporated.
1 egg
Add flour and baking powder, fold just until combined, avoid over-mixing.
1 1/3 cup flour, 1/2 teaspoon baking powder
Fold in remaining bittersweet chocolate, milk chocolate and white chocolate.
1/2 cup white chocolate chips, 1/2 cup milk chocolate chips, 2 cup bittersweet chocolate chunks or chips
Spoon onto prepared baking sheets - makes 18 to 24 cookies.
Bake for 8-10 minutes until just barely set, allow to cool on baking sheets until firm enough to move.