These cookies have three kinds of chocolate, and that is never a bad idea.  To make these cookies chocolate, you mix in hot chocolate mix instead of cocoa which creates a lighter chocolate flavor and color.  I loved the combination of different kinds of chocolate and the subtle chocolate flavor in the cookies themselves.

I had three chunks of Callebaut chocolate left over from various things I’ve made, and so I chopped that up to get my white, milk and dark chocolate pieces instead of using chips.  This process seems to infuse every bite with soft chocolate since you end up with some shards of chocolate and some chunks when you chop a block of chocolate.  The shards melt into the cookie and don’t keep shape like a chip would, so the texture is different.  If I had the $$$ to buy this kind of quality chocolate for every baked good I would use it every time.  Although, a chocolate chip cookie isn’t quite the same without Nestle semi-sweets.  So, I guess there are exceptions.

The only other change I made was to use a smaller scoop.  I used an ice cream scoop roughly equal to golf ball size.  I baked them for 9 minutes, let them cool for about 4 minutes and then transferred them to a cooling rack.  They should look just a little too soft when you take them from the oven.  These are quite treat to enjoy while still warm with a glass of really cold milk.  But not to worry, they will not disappoint you if you eat them the next day.  Enjoy!

Triple Hot Chocolate Chip Cookies

From The Tasty Kitchen Blog

Ingredients

• 2 sticks butter, softened
• 1 cup White Granulated Sugar
• ⅔ cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla
• 3-¼ cups All-purpose Flour
• 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
• 1 teaspoon Salt
• 1-¼ teaspoon Baking Soda
• 1 cup Each White, Milk, And Semi-sweet Chocolate Chips (I used chopped chocolate instead of chips)

Directions

1. Heat oven to 350 degrees F.
2. Cream butter and sugars until smooth.
3. Beat in eggs and vanilla until combined.
4. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated.
5. Fold in chips.
6. Chill the dough for an hour or so.
7. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper.
8. Bake for 9-11 minutes or until edges are golden brown.
9. Let cool for 5 minutes before removing from pan.

I found the recipe on Kraft foods website. Here is the link.

They were not quite the same, but they were good.  I used some high quality milk and white chocolate in these cookies which made them extra special.  Good chocolate really does make a difference.  Chopping off a block of chocolate instead of using chips also makes a difference in the texture of the chocolate in the finished cookie.

I used half butter and half shortening in these, which makes the cookies more sturdy and causes them to spread less, but I will use all butter next time.  Some cookies can take the half shortening short cut without much of a sacrifice of flavor….but not this cookie.  For some reason they tasted too fake to me and too much like a grocery store cookie instead of a homemade one.

All of that negativity doesn’t make these cookies at all un-tasty.  I really liked how soft and chewy they were and absolutely loved the white and milk chocolate chunks.  Crazy good.

Chocolate Chunk Pudding Cookies

Ingredients