Intensely flavoured cookies are just the thing when you want a chocolate fix. To avoid sifting when making them, separate the chocolate chips from the other ingredients with waxed paper.
- Portion size 750 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In 4-cup (1 L) jar and using funnel, layer flour, baking soda, salt, cocoa powder, granulated sugar, brown sugar, semisweet chocolate chips and white chocolate chips. Seal and store in cool spot for up to 1 month. Makes about 3 cups (750 mL).
When ready to bake,
Triple Chocolate Cookies:
Sift Cookie Mix into bowl, setting chocolate chips aside.
In separate bowl, beat 1/2 cup (125 mL) butter, softened, until fluffy; beat in 1 egg and 1/2 tsp (2 mL) vanilla (mixture will look curdled). Stir in dry ingredients. Stir in chocolate chips. Mix to make soft dough, using hands if necessary.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until firm to the touch and no longer glossy, about 12 minutes.
Transfer to racks; let cool. Makes 24 cookies.
