Triple Whammy Chocolate Cookies

Triple Whammy Chocolate Cookies
Adapted from Today’s Parent

Printable Recipe

Hands-on time: 15 minutes
Baking time: 10-15 minutes

Makes 5 dozen cookies (Ruth’s note: the little chef at Today’s Parent made 16 giant cookies – let your creative kid thrive!)

Ingredients:
1 ¼ cup all purpose flour
¾ cup whole wheat flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter at room temperature
¾ cup granulated sugar
¾ cup soft dark brown sugar
2 large eggs, at room temperature
½ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Directions:
1. Pre heat the oven to 350°F/170°C about 20 minutes before baking and prepare rimmed baking sheets with parchment paper for easy cleanup.

2. In a large bowl combine the flours & baking soda.

3. In the bowl of a food processor, or in a large bowl with an electric mixer, cream together the butter and the sugars, then add the eggs and beat for a few minutes, until light. Measure in the cocoa, and keep beating until smooth. Add the vanilla, then stir in the flour mixture.

4. Transfer to a large bowl and add the chocolate chips, mixing with a wooden spoon. That way no chocolate chip was harmed in the process.

5. Scoop about a golf sized amounts of dough (I use a small ice cream scoop for consistency and ease) about 2 inches apart (so they don’t spread into each other) and bake for about 10-15 minutes depending on the size (Today’s Parent little chef made giant heart shaped cookies)

6. Allow them to cool for about 5 minutes on the cookie sheet over a wire rack.

Ruth’s note: I actually used half of the batter (30 cookies) and wrapped the rest – spread into a log over plastic wrap wrapped again in foil and labeled. Right now it’s in the fridge in case we’re piggy before the weekend, otherwise it will go in the freezer… doubtful, little boys and their parents are coming over on Saturday.