Triple Chocolate Chip Cookies

The other night I got a craving for some chocolate - not just any chocolate, but gooey, melty chocolate in the form of a just-baked cookie. I was specifically thinking of the triple chocolate chip cookies from Otis Spunkmeyer that we sell at the c-store where I used to work (those things are 6-8 WW points apiece, btw!!). I had some assorted partial packages of chocolate chips and baking chocolate left over from Christmas baking, so I took your basic Big Fat Chewy Chocolate Chip Cookie recipe and made them Big Fat Chewy Triple Chocolate Chip cookies! Even better! Mine didn't turn out very fat, probably because I was too impatient to eat them so I skipped the chilling step, which made them spread more than normal. But they were so delicious, and Kevin said he liked them better when they were thinner, so all was well. I made a batch of this dough, baked one dozen of them, and rolled the rest into a log in the freezer for some future use. Maybe the next batch will be fatter - we will see!



Triple Chocolate Chip Cookies
Adapted from Made by Melissa

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1/2 cup white chocolate chips

1/2 cup chopped dark baking chocolate

1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended (do not over-mix). Stir in the chocolate chips by hand using a wooden spoon. I refrigerate the dough for a couple hours before baking. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. I prefer smaller cookies, so I use my cookie scoop.

Bake for 15 to 17 minutes (about 12 minutes if using cookie scoop size) in the preheated oven, or until the edges are lightly toasted. Watch closely and pull out of the oven as soon as edges start to turn golden! Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Store in an airtight container and these cookies should stay soft for a couple of days, if they last that long! If cookies do start to become hard, add a piece of bread to the container.

I know my un-pretty pictures do not make these look that great, but you are going to have to trust me when I say they are AMAZING and you need to go make them now!!