These crunchy crinkle double chocolate cookies are chewy in the center, and stuffed with three types of chips; semi-sweet, butterscotch, and white chocolate chips!
Yields: 18 cookies
Ingredients
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1 cup butter flavored shortening, softened
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1 cup packed light brown sugar
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1 cup white sugar
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1 tbsp. vanilla
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1 egg & 1 egg yolk
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pinch of salt
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1 tsp. baking soda
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1/2 cup red cocoa powder
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1/4 cup cornstarch
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1 cup all-purpose flour
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1/2 cup semi-sweet chocolate chips
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1/2 cup butterscotch chips
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1/2 cup white chocolate chips
Instructions
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Cream together shortening and sugars.
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Add vanilla, egg, and egg yolk, and combine.
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Mix in the salt, baking soda, and cocoa powder until fully combined.
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Add the cornstarch and flour a little bit at a time, and mix until there are no white streaks left.
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Fold in all three types of chocolate chips.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using an ice cream scoop and roll into a ball using your hand. Place on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 10-12 minutes, or until the cookies are set and cracking in the middle.
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Remove from oven and cool on rack for 10 minutes.
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