These cookies are a chocolate lover’s dream. You have the richness of the dark chocolate base combined with the sweetness of white chocolate chips and milk chocolate chunks that are nestled throughout this wonderfully crackled cookie. It is so delicious and satisfying with the texture landing in some limbo between cookie and brownie that is simply delightful. The addition of the espresso powder is to enhance the deep, rich qualities of the chocolate and help round out the flavor as a whole.

You can have these cookies alone with a glass of milk, or you can up the ante. I like to take these rich cookies and create a sundae! For some reason every time the weather gets cooler, I want ice cream. And cookies. So I hope you enjoy these cookies, however you may choose to have them.

Triple Chocolate Cookies

10 oz Dark or Bittersweet Chocolate, roughly chopped
4 TBS Unsalted Butter
2/3 Cup All-Purpose Flour
1/2 TSP Baking Powder
1/2 TSP Kosher salt
2 Large Eggs
3/4 Cups Packed Light-Brown Sugar
1 TSP Vanilla Paste
1 TSP Espresso Powder
1 Cup White Chocolate Chips
1 Cup Milk Chocolate Chunks

Procedure:
Preheat the oven to 350 F. Heat the dark chocolate with the butter in a microwave-safe bowl, in 20-second increments, until melted.

Combine the dry ingredients in a separate bowl.
In the bowl of an electric mixer fitted with the flat beater combine the eggs, sugar and vanilla. Beat on high until the mixture is light and fluffy.

Reduce the speed to low; beat in the chocolate butter mixture.
Add in the flour . Only mix until the flour is fully incorporated.
Remove the bowl from the mixer and fold in the chocolate chips and chunks.

Using a medium cookie scoop, portion out the dough onto a lined baking sheet. Place the cookies 2 inches apart.
Bake 12 to 15 minutes, rotating the pans halfway through. The cookies will look crisp around the edges and crackled and shining elsewhere.
Place on a cooling rack. Give in to temptation.

Triple Chocolate Cookie Card