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Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 15 min
Servings: makes 2 dozen cookies
Recipe By: Julie Van Rosendaal
From: One Smart Cookie
Used with permission of One Smart Cookie
Triple Chocolate Chunk Cookies
If you don't have any white chocolate around, use 1 cup chocolate chips, or a combination of chopped dark and milk chocolate. Remember -- the higher the quality of chocolate you use, the better your cookies will be!
Ingredients
1/4 cup butter or stick margarine, softened
2/3 cup sugar
1/3 cup packed brown sugar
2 large egg whites
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup strong coffee, cooled
1/3 cup chocolate chips or chunks
2/3 cup chopped white chocolate
2/3 cup sugar
1/3 cup packed brown sugar
2 large egg whites
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup strong coffee, cooled
1/3 cup chocolate chips or chunks
2/3 cup chopped white chocolate
Directions
Preheat oven to 350°F.
In a large bowl, beat butter, sugar and brown sugar until well blended -- it will have the consistency of wet sand. Add egg whites and vanilla and beat until smooth.
In a medium bowl, combine flour, cocoa, baking soda and salt. Add the flour mixture and the coffee to the sugar mixture, and stir by hand until almost combined; add the chocolate chips and chunks and stir until just blended. Do not overmix.
Drop spoonfuls of dough about 2 inches apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12 to 15 minutes, until just set around the edges but still soft in the middle. Do not overbake. Transfer to a wire rack to cool.
In a large bowl, beat butter, sugar and brown sugar until well blended -- it will have the consistency of wet sand. Add egg whites and vanilla and beat until smooth.
In a medium bowl, combine flour, cocoa, baking soda and salt. Add the flour mixture and the coffee to the sugar mixture, and stir by hand until almost combined; add the chocolate chips and chunks and stir until just blended. Do not overmix.
Drop spoonfuls of dough about 2 inches apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 12 to 15 minutes, until just set around the edges but still soft in the middle. Do not overbake. Transfer to a wire rack to cool.
Chef Suggestions
To make Double Chocolate-Covered Raisin Cookies, replace the chocolate chips and white chocolate with 1 1/2 cups chocolate covered raisins. The fat is reduced by 1g per cookie, and you'll benefit from the iron and vitamin B6 in the raisins.
