Triple Chocolate Cookies

Triple Chocolate Cookies - made July 16, 2021 from Eats Well With Others 

Have you ever admired those cookies with pristine-looking white chocolate chunks studded all over the top and wonder how the heck they remained so pristine and white with no browning or burn spots?

The answer is obvious but I'm going to say it explicitly anyway. Those pristine white chocolate chunks are pressed into the tops of the cookies after baking, not before. You can tell the difference by comparing the browned ones in these pictures with the white ones. The browned ones baked with the cookies, the white ones are the ones I poked into the tops of the cookies right after I took them out of the oven.

From an aesthetic standpoint, this is the way to go for serving and presentation. From a care package mailing standpoint, it isn't so practical as the chocolate on top can melt en route to high temp locations and end up being a mess by the time your recipient gets it. Obviously it won't affect the flavor and this is another solid, fudgy, chewy, excellent chocolate cookie.

But I do like things to be a little pretty, regardless of who receives the cookies, so I tend to tuck the white chocolate inside the cookie dough before baking for the ones I'm mailing out and to decorate with pristine white chocolate chunks for the ones I'm giving out in person. Either way, you can't lose with the flavor and texture of these cookies.

Oh, and a word on white chocolate: I rarely bake with the white chocolate chips you find at Target or the grocery store. I've tried them and they taste terrible, even the supposedly higher end ones. Lately, I've been sourcing my white chocolate from Cacaoholic. No, I'm not affiliated with them and I don't make a penny even if you click on the link in the last sentence. But they make high quality products (I also buy my unsweetened chocolate in bulk from them), ship promptly and have fantastic customer service.

6 ounces white chocolate, chopped

2 1/3 cups bittersweet chocolate chips

2 2/3 cups all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1 cup butter

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1. Melt 4 ounces white chocolate and 1 1/3 cups chocolate chips over the top of a double boiler over hot water or in the microwave. Stir until melted and smooth.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
3. Combine the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed until light and fluffy, 2-3 minutes.
4. Add eggs and vanilla, mixing until combined, 1-2 minutes.
5. Pour in melted chocolate and mix on low speed until combined.
6. Add the flour mixture in two additions and mix on low until just combined. Fold in white chocolate and chocolate chips. Portion dough into golf-ball-size dough balls, flatten slightly to thick discs, cover and chill or freeze for several hours or overnight.
7. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls and bake 12-15 minutes or until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.