Triple Chocolate Chip Cookies
By: Leah Rodrigues
Published: July 1, 2012

These decadent triple chocolate chip cookies are absolutely delicious.  Chocolate cookie dough is studded with chopped semisweet chocolate and white chocolate chips (hence, why they are called triple chocolate).  If you are a fan of bittersweet chocolate, feel free to substitute.  These cookies freeze beautifully so make a double batch, one for now and another for later.  Triple chocolate chip cookies are guaranteed to be gobbled up quickly.
Triple Chocolate Chip Cookies
Ingredients:
2 cups unbleached all-purpose flour 
	1/2 cup Dutch-processed cocoa or unsweetened baking cocoa
	1/2 teaspoon salt 
	16 ounces semisweet chocolate, chopped
	4 large eggs
	2 teaspoons vanilla extract
	10 tablespoons (1 ¼ sticks) butter, softened but still cool
	1 cup packed light brown sugar
	1/2 cup granulated sugar 
	12 oz white chocolate chips
Directions:
Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside.
Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice until smooth; remove from heat. In a small bowl beat the eggs and vanilla lightly with a fork.
Either by hand or with an electric mixer, beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. If desired, add chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 in ice cream scoop, spacing mounds of dough about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with the cookies onto wire racks and cool to room temperature. Repeat with remaining dough. Remove cooled cookies from the parchment with a wide metal spatula.