These creamy, truffle-like, dark chocolate cookies are best eaten within a day or two. They are packed with white, milk and dark chocolate chunks, hence their name. These are the ultimate chocolate cookie. Of all my recipes, I have been sitting on this one for almost ten years, waiting to publish it. Make these right now.
Preheat oven to 350 degrees F. Line two half-sheet pans with parchment. (If you have four half-sheet pans, your baking will go more quickly as you can have two in the oven and two cooling at the same time). The half-sheet pans must be cooled completely between use, but you will probably be able to re-use the parchment.
Melt semisweet and unsweetened chocolates together with butter in double boiler or microwave. Stir occasionally until smooth. Cool slightly to a warm room temperature.
Place eggs, sugar and vanilla extract in mixer's bowl and beat on high-speed using balloon whip attachment. Beat until light and fluffy, approximately 2 to 5 minutes. Fold in the chocolate/butter mixture until no chocolate streaks remain. An extra large rubber spatula works best.
Place the flour, baking powder and salt in a bowl and stir together with a whisk to aerate lightly.
Fold the flour mixture into the batter until just combined. Fold in all of the chocolate chunks.
Use a 1/4 cup sized ice cream scoop or measuring cup to drop cookies onto sheets. Leave 3-inches between cookies. You should be able to accommodate 5 or 6 cookies on each sheet.
Bake for 14 minutes. Rotate the sheets front to back once during baking. With these cookies it is hard to judge doneness. Depending on your oven, they will be done after 14 to 17 minutes. Look for the tops and edges to become dull, but the insides and middles should remain soft. It will go against your sensibilities to pull them out of the oven, but they are done. Do not over bake! They will firm up a bit when cool, but remain chocolate truffle-like inside. It is best if you can bake one or two at first and play around with the timing until you get it right before embarking on the rest of the batter. This step is worth it for this recipe.
Place pans on racks and let the cookies cool on their pans. If you try to remove them too soon they will fall apart. When cool, remove them from the sheets with a spatula large enough to support the entire bottom of each cookie. Keep them as flat as possible and store in single layers separated by parchment or waxed paper. They must be stored room temperature in an airtight container. Don?t worry about storing them for long though, these go fast. Eat within 2 days.
This is very easy and makes a big difference. Reserve about a quarter of the chocolate chunks, all flavors. Scoop out the cookies, then manually press the chocolate chunks into the cookie tops. The chunks will remain quite visible after baking and make the cookies look like they are bursting with chocolate.