Today's cookies come from Charlotte Janes, Head of Systems & Administration. She's made some decadent Triple Chocolate Cookies from the book, Robin Hood home baking: from cookies & cakes to pizza, pot pies, and more. Don't they look enticing? These cookies are making their way to the Hantsport Library today.
Here's the recipe, with some comments from Charlotte:Preheat Oven to 375 degrees
1 cup butter softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla
1 2/3 cups flour
1/3 cup unsweetened cocoa powder, sifted
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup coarsely chopped pecans (I use white chocolate chips)
Cream butter in a large bowl on medium speed of electric mixer until light. Gradually beat in brown and granulated sugars, egg and vanilla until smooth. Combine flour, cocoa powder, baking soda, and salt. Gradually add to creamed mixture, beating on low speed until blended. Stir in chocolate chips and nuts (if using).
Drop dough by tablespoonfuls, about 2 inches apart, on greased cookie sheets. Bake 8-10 minutes or until set. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
These freeze really well. My kids say these are to die for.
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