2 oz Emisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 lg Eggs
2 ts Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 ts Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips
Preheat oven to 375 F. Line cookie sheets with waxed
paper.
In a double boiler melt the unsweetened chocolate and
the first batch of chocolate chips. Stir frequently
with wooden spoon or wire whisk until creamy and
smooth.
Pour melted chocolate into a large bowl. Add butter
and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla.
Beat on medium speed until well blended. Scrape down
sides of bowl.
Add the flour, baking soda and the three types of
chocolate chips. Mix at low speed just until
combined. Chips should be distributed equally
throughout the dough.
Roll a heaping tablespoon of dough into a ball, about
1 1/2 inches in diameter. Place dough balls onto
paper-lined pans, 2 inches apart. With the palm of
your hand, flatten each ball to 1/2 inch thickness.
Bake for 10-12 minutes. Transfer cookies with a
spatula to a cool, flat surface.
