Dark and Dangerous Triple Chocolate Cookies



1 cup butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate or milk chocolate chips

1. Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside. In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
2. In separate bowl, whisk together flour, cocoa, baking soda and salt. Add to butter mixture, stirring to combine. Stir in semisweet and white chocolate chips.
3. Drop by heaping tablespoonfuls, about 2 inches apart, onto prepared baking sheets.
4. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)



By The Canadian Living Test Kitchen