I took a half day off work last week to spend time with some college girlfriends. I drove about an hour east to join six ladies for Girls' Weekend at the Lake. It. was. heavenly. Water skiing on the lake, lounging on the dock, nighttime boat rides to star gaze. Corn on the cob, cheeseburgers, summer beer, guacamole, s'mores, taco dip, Texas caviar ... and triple chocolate cookies. To die for. And just perfect to grab on the way out the door to the dock. Your cookie will be gone by the time your feet hit the warm wood.
I discovered this recipe on a dangerously delicious blog, Cookies and Cups, and knew I would have to try it out. I couldn't find white chocolate bars when I made these, but I did have bars for the milk and semi-sweet chocolate. Definitely worth it - I'll search a little harder next time for chocolate bars, rather than chips.
2 1/2 cups all purpose flour
1 cup softened butter
1 cup light brown sugar
1/2 cup granulated sugar
2 whole eggs + 1 egg yolk
2 teaspoons vanilla
1 tsp baking soda
1 teaspoon of coarse sea salt
6 oz. chopped semi sweet chocolate
4 oz. chopped milk chocolate
4 oz chopped white chocolate
1. Cream your butter and sugars together until fluffy.
2. Add in eggs plus yolk and vanilla. Beat on medium speed until incorporated.
3. Turn speed to low and add your baking soda, salt and flour. Mix until just combined.
4. Fold in your chopped chocolate.
5. Cover tightly and refrigerate for at least 3 hours over overnight.
6. Preheat oven to 350°F
7. On a parchment lined baking sheet scoop dough by the rounded tablespoon, placing 2 inches apart.
8. Bake 9 minutes until the edges are golden brown.
9. Transfer to cooling rack.
Warning: If you make these cookies and eat one every time you go from the lake house to the dock, you will feel very compelled to wake up early to do pilates and some cardio!
images and recipe: Cookies and Cups