Triple Threats

Whoever said “Three’s A Crowd” did not know what they were talking about.  So many wonderful things comes in threes.  I mean, who doesn’t relish a BLT sandwich, or enjoy a good hat trick in hockey?  There was the Nina, the Pinta, and the Santa Maria, and of course, the written rule of three.

You don’t have to tell my little family how wonderful the number 3 is.  My Nation of Three knows for a fact, that 3 is the best number out there.  Daddy, Mommy, Noah, what else do you need in life?

So, why wouldn’t you include all three wonderful types of chocolate in one cookie?  I have asked many scholars and they have all turned away dumbfounded.  Okay, so I haven’t really asked any scholars, but only because I don’t know any offhand.  I’m pretty sure that they would react as described though if asked.

I’ve been making these cookies for a few years now.  I like to make them all year around, but usually will include them on my “Christmas list of cookies to bake”.   They are soft and pillowy and just as chocolatey as they want to be!  I like to add pecans to the mix, but if you prefer just the chocolate yumminess without the nutty texture, hey, who am I to judge?

Ingredients & Instructions

 

½ Lb. Unsalted Butter (at room temp)
1 C. Brown Sugar
1 C. Granulated White Sugar
1 tsp. Vanilla Extract
2 Tbsp. Brewed Espresso
2 Eggs (at room temp)
2/3 C. Special Dark Chocolate Cocoa
2 C. King Arthur’s All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
½ C. Bittersweet Chips or Chunks
½ C. White Chocolate Chips or Chunks
½ C. Milk Chocolate Chips or Chunks
½ C. Pecans (chopped)

 

Preheat oven to 350 degrees.

 

Cream butter and sugars in a standing mixer (or with handheld beater) for 3-5 minutes until light and fluffy.  Add vanilla, espresso, and then eggs one at a time, blending well.  Add cocoa and blend.

 

Sift together flour, salt, and baking soda.  Slowly add dry ingredients to chocolate mixture.  Once blended, fold in the chocolate and nuts.

 

Using an ice cream scoop, drop dough onto non-stick baking sheet and pat down the tops of the cookies with fingers just a little bit. Don’t flatten the cookie, but just give it a little loving pat on the head.  Bake for 15 minutes.  Remove cookies from the oven, allow to cool and transfer to a cooling rack.