16 Ounces Bittersweet Chocolate (or 2 and ½ Cups Chocolate Chips) Melted
4 Ounces White Chocolate, chopped (or ½ Cup White Chocolate Chips)
4 Ounces Milk Chocolate, chopped (or ½ Cup Milk Chocolate Chips)
Instructions
Preheat the oven to 325 degrees and line cookie sheets with parchment paper.
Add the 16 ounces of chocolate to bowl sitting over a pot of simmering water (but not touching the water) and stir carefully until melted. Remove from heat. Set aside.
Whisk together sugar, eggs, vanilla and salt in large mixing bowl until pale yellow in colour.
Add in the melted chocolate and stir to combine.
In a separate bowl, mix the flour and baking powder together.
Add the dry ingredients to the egg and chocolate mixture.
Fold in the chopped chocolate.
Working quickly, drop generous tablespoons of batter, 2 inches apart, on the parchment lined baking sheets.
Bake for 10 -12 minutes. Do not over bake. Cookies should still be soft when removed from the oven. They will firm when cooled.
Allow to cool on the baking sheet for 5 minutes, before removing to a cookie tray to cool completely. Or allow to cool in place.
Leftovers should be stored, covered at room temperature.
Notes
This a runny batter and a cookie scoop comes in quite handy.
It's important to allow the cookies at least 5 minutes to cool on the cookie sheets before trying to remove and using a thin metal spatula to lift them from the parchment paper. YOU MUST USE PARCHMENT PAPER IN ORDER TO EVER GET THEM FREE FROM THE PAN. These are delicate cookie and tend to leave a little residue, so you may have to wipe the spatula edge from time to time. If they are too soft or not coming away from the paper, allow the cookies to cool in place and remove once fully cooled.
Recipe by Pretty Petunias at https://www.prettypetunias.com/lauras-triple-chocolate-cookies/