Triple Chocolate Cookies

I ask you this: Why stop at "double" chocolate cookies? Anyone can do that. Triple the chocolate and you'll triple the fun. There's cocoa in the dough, and then I folded in both white and semisweet chocolate chips. As tempting as it might be, try not to eat the dough before making the cookies. It seriously smells that good. But, hang in there, just 8 minutes. That's all it takes for these incredible cookies to bake. Best chocolate cookie ever.

Triple Chocolate Cookies

2 1/4 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup white chocolate chips

Preheat the oven to 375 degrees. Line 2 to 4 baking sheets with parchment paper or spray with cooking spray (the recipe makes 48 cookies, so 4 regular-sized baking sheets will hold 12 cookies each). Parchment paper makes for easier cleanup!
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix with a fork to combine.
In a mixing bowl, beat the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Gradually beat in the flour mixture.
Fold in both chocolate chips until evenly distributed - this is a thick dough, so you'll get a workout here.
Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 9 minutes, until just set.
Cool for a few minutes on the baking sheets before transferring to racks to cool completely - if you use parchment paper, you can just slide the cookies from the baking sheets to the racks without using a spatula!

Makes 48 cookies