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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Triple Chocolate Chunk Cookies Recipe

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This recipe for Chocolate Triple Chocolate Chunk Cookies is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 tsp. vanilla
2 extra large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 tsp. baking soda
1 tsp. kosher salt (optional)
1 1/4 lbs. good white (6 oz.) and dark chocolate (14 oz.) coarsely chopped. I use Perugina dark and Baker's premium white chocolate. You can use milk chocolate too, but why?
Directions:
Directions:
Preheat over to 350.

Cream the butter and both sugars until light and fluffy with mixer.
Add the vanilla,then the eggs one at a time, and mix well.
Add the cocoa and mix again.
Add the flour, baking soda and salt (optional) to the chocolate with the mixer on low until combined.
Fold in the chopped chocolate.

Drop the cookie dough on baking sheet using a rounded tablespoon. Flatten the cookie dough slightly.
Bake for exactly 15 minutes.
Remove from oven and let cool slightly on baking sheet, then transfer to wire rack to cool.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Mmmmmmm.......

 

 

 

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