Death By Chocolate Cookies

You can say goodbye to doublechocolate and triple-chocolate cookies. The Death by Chocolate cookies is made with four types of chocolate, giving them their next level of chocolatey goodness. Using room-temperature eggs is often suggested for baking because the eggs will incorporate into the softened butter easier. This results in a smooth, uniform batter.

Recipe makes 5 dozen cookies.

Ingredients

1 cup salted butter divided

28 g unsweet baking chocolate

¾ cups granulated sugar

¾ cups brown sugar

1 tsp vanilla extract

2 large eggs

¼ tsp salt

3 tbsp unsweet cocoa powder

1 tsp baking soda

2 + ¼ cups all-purpose flour

½ cup dark chocolate chips*

½ cup white chocolate chips

Place 2 tablespoons of butter and the baking chocolate in a microwave - safe bowl and microwave in 20-second increments, stirring in between, until melted.

While the baking chocolate is being melted, cream together the butter and sugars in a large bowl (or in the bowl of a stand mixer). Once blended, add in the melted chocolate and butter mixture and stir until combined.

Stir in the vanilla extract and eggs, then slowly stir in the salt, cocoa powder, baking soda, and flour until a dough is formed. Gently stir in the white chocolate and dark chocolate chips until evenly distributed.

Cover the bowl with plastic wrap and place it into the refrigerator to chill. Chill the chocolate chip cookie dough for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule.

When ready to bake, preheat the oven to 180°C. Scoop 1 tablespoon-sized portion of chilled dough and place 5 cm apart on an ungreased baking sheet. Bake for 10-12 minutes, until slightly browned and just set.

Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Enjoy while warm, and store cooled cookies in an air-tight container.