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Triple Chocolate Cookies

Makes 24 cookies

• 2 or 3 nonstick baking sheets
• 9 tablespoons unsalted butter, at room temperature
• 1/2 cup superfine or granulated sugar
• 2/3 cup firmly packed brown sugar
• 1 extra-large egg
• 1 2/3 cups all-purpose flour
• 2 1/2 tablespoons unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 2/3 cup bittersweet chocolate chips
• 2/3 cup white chocolate chips (to cut the sugar, substitute walnut pieces)

Ask an adult to help preheat the oven to 350 degrees. In a large mixing bowl or the bowl of a stand mixer, combine the butter and both sugars. Beat with a wooden spoon or the mixer's whisk attachment until the mixture is soft and fluffy. Set aside.

In a small bowl, break the egg and mix with a fork. Add the egg to the mixing bowl. Set a mesh strainer over the mixing bowl. Into the strainer, pour the flour, cocoa, baking powder, baking soda and salt. Gently shake the strainer to sift the dry ingredients into the bowl. Mix until just combined.

Add both varieties of chocolate chips and until thoroughly combined.

Dip your hands in cold water so they are just damp. Pinch off about 1 tablespoon of dough and roll it into a ball. Place the ball on the baking sheet. Repeat with remaining dough, placing the balls about 1 1/2 inches apart.

Ask an adult to help you put the cookies in the oven. Bake for 15 minutes. Ask an adult to remove the sheets from the oven. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The cookies can be stored for up to a week in an airtight container.

Start to finish: 30 minutes

(From “ Baking With Kids ” by Linda Collister, Ryland, Peters and Small.)

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