0 (0)

Category: Desserts

Triple-Threat Chocolate Cookies

A crisp and chewy chocolate batter, bolstered with chunks of white chocolate and semisweet chocolate chunks or chips. Read more

Total time: 1 hour | Makes 18 large cookies
  • 3/4 cup (1 1/2 sticks) butter
  • 6 tablespoons shortening (regular or butter flavored)
  • 1 cup granulated sugar
  • 2/3 cup dark brown sugar, packed
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 1/4 cups unbleached flour
  • 2/3 cup cocoa (measured, then sifted)
  • 1 teaspoon baking soda
  • 1/4 cup whipping cream
  • 1 cup semisweet chocolate chips or chunks
  • 1 cup white chocolate chunks

Step 1Cream butter with shortening to blend, scraping down sides of bowl often. Blend in granulated and brown sugars and salt.

Step 2Stir in eggs and vanilla. If mixture seems curdled, stir in 1/4 cup of the flour to bind.

Step 3In another bowl, stir together flour, cocoa and baking soda. Mix into batter on low speed of mixer, scraping bowl sides often. When almost mixed, stir in cream. Fold in chocolate. Chill batter 10 minutes.

Step 4Place about 1/4 cup batter per cookie on baking sheets lined with parchment paper. Flatten with wet hands, leaving 2 inches space between each cookie. Bake at 350 degrees until cookies look barely set--middles will seem slightly wet--about 12 minutes.

Step 5Let cookies cool about 10 minutes on baking sheet before removing with metal spatula. Finish cooling on rack. Store in refrigerator.

Each cookie:
292 calories; 114 mg sodium; 45 mg cholesterol; 16 grams fat; 30 grams carbohydrates; 3 grams protein; 0.22 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Yank Sing's egg tarts
Chocolate apricot balls
Trio of chocolate pots de creme with matcha
Ginger Cheese Tart