Triple Chocolate Cookies

Not single, not double, but TRIPLE chocolate cookie. Drop the mic. (do people still say that?) Bittersweet, cocoa powder and dark chocolate. Yum. It's like a fudgy kind of cookie and that is my very favorite kind. A little crisp on the edge and a little doughy on the inside. Sign me up. 

Leah helped me make these, she's becoming quite the little helper. She does not mess around when it comes to beater cleanup. I like her style. 

The best thing is that you can switch up the type of chocolates depending on what you have in your pantry. Switch out the bittersweet for dark or the dark for semisweet, whatever your little heart desires. 

What do you think, fans of the overly chocolately cookie? Head over to Facebook and Instagram and find me @lolosdesserts to see what I'm making lately. Also, tag #lolosdesserts in any baking photos of my recipes, I love to see what you are making too!

Yep, definitely my daughter. 

Ingredients

9 ounces bittersweet chocolate, chopped

1/3 cup flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, softened

3/4 cup sugar

1/2 cup brown sugar

2 teaspoons pure vanilla extract

2 large eggs

1 1/2 cups dark chocolate chunks (can use semi sweet as well)

Directions

1. Preheat the oven to 350 degrees. Line two baking sheets with a Silpat or parchment paper.

2. Microwave the bittersweet chocolate for 1 minute, stir, then microwave 30 seconds at a time after and stir in between until melted.

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

4. In a mixer, beat the butter, sugar and brown sugar on medium high speed until fluffy, about 2 minutes. Turn to low, then add the vanilla then the eggs, one at a time and mix until creamy.

5. Slowly add the melted chocolate and mix until just combined. Using a wooden spoon, fold the flour mixture until just mixed. Fold in the chocolate chips and be careful not to over mix. Dough will be thick.

6. Scoop about 2 tablespoons and drop onto baking sheet, give cookies some space in between.

7. Bake for 11 minutes then cool on the baking sheet for 5 minutes than transfer to a wire rack.