Triple Chocolate Chunk Cookies

Logan and I had a fun time making (and eating) these cookies full of gooey, chocolaty goodness. Alternatively, you can substitute the white chocolate for chopped Andes Mints. We made a few like that, but since hubby isn’t a fan of mint, we mostly made the Triple Chocolate Chunk version.
Triple Chocolate Chunk Cookies
goodLife {eats} creation

  • 2 cups all-purpose flour
  • 3/4 c cocoa powder
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 cup butter – softened
  • 1/4 cup dark brown sugar
  • 1 cup white granulated sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 3 oz. coarsely chopped dark chocolate
  • 3 oz. coarsely chopped white chocolate
Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda, and baking powder in a medium sized bowl. Stir to combine well. Set aside. In a large bowl, combine the butter, brown and white sugars, and vanilla. Beat with an electric hand mixer or stand mixer until well combined. Beat in eggs, scrapping sides as needed, for 2 minutes. Gradually stir in flour mixture until combined. Mix in chopped chocolate. Roll cookies in to balls (about 2 Tbs. dough per ball). Gently press each cookie down to slightly flatten. Bake on a parchment paper lined cookie sheet for 10-12 minutes. Cool for 3 minutes on cookie sheet, then transfer to a cooling rack.