Chocolate Three Chocolate Chip Cookies

First, let me begin by saying that butter is very important. Now, if you grew up in the South like I did, you know that it's not "butt-er" it's pronounced "buttah". Buttah and sugah are two of the most important food groups on the Southern Food Pyramid, you see. That's why many of my recipes use both, even though I try to eat healthful foods most of the time. But everyone deserves a treat every once in a while, especially a Kitteh that loves chocolate. But for this recipe be sure to use all the butter it calls for, unless you substitute with apple sauce. A version doing so is slated for experimentation shortly.

I made these with CookWolf's help. CookWolf helps the Kitteh when he's not gorging on the tasty treats, like this one.

Ingredients

• 2 cups all-purpose white whole wheat flour
• 3/4 cup white sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cups semisweet chocolate chips or chunks
  
• 2/3 cups milk chocolate chips or chunks
  
• 2/3 cups white chocolate chips or chunks
  
• 2 eggs
• 1 cup butter, softened
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In stand mixer cream the butter, sugars, eggs and vanilla until light and fluffy. Anywhere from three to seven minutes, depending on your own taste. The lighter the better in my not at all humble opinion.
   
3. While mixing combine the dry ingredients and sift together thoroughly*. Stir mixture into butter concotion then fold in the various chocolates.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake for 15 minutes .
5. Let sit for about five minutes on the sheet then transfer to a wire rack to cool. Be sure to enjoy one while they're hot and gooey. It's the best way.
   

Notes

• If you don't have a fancy flour sifter or a mesh colander or strainer, use a whisk to combine the ingredients. It works just as well, and sometimes it's faster.
• If you reduce the amount of butter from two sticks to thirteen tablespoons (one stick plus five tablespons), the dough can come out very dense. After being frozen and then thawed this dough makes wonderful cookie dough milkshakes. That is a matter for another post, however.