Triple-Threat Chocolate Cookies

• 1 1/2 sticks butter
• 6 tablespoons butter-flavored shortening
• 1 cup granulated sugar
• 2/3 cup dark brown sugar, packed
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• (2 teaspoons water, high altitude only)
• 2 teaspoons vanilla
• 2 1/4 cups unbleached flour (+ 2 T. more,
• high altitude)
• 2/3 cup + 1 teaspoon Hershey's dark cocoa
• (measured first, then sifted)
• 1 teaspoon baking soda
• 1/4 cup whipping cream
• 1+ cup (8 oz.) semisweet chocolate chunks
• 1+ cup (8 oz.) white chocolate chips
• Parchment paper

1. Preheat oven to 350 degrees
2. 1. In large bowl, cream softened butter with shortening to blend, scraping down sides of bowl often. Blend in granulated and brown sugars and salt. If the brown sugar is lumpy, sift after measuring.
3. 2. Stir in beaten eggs and vanilla (plus water for high altitude only.)
4. 3. In smaller bowl, VERY SLOWLY stir together flour, cocoa (sifted), and baking soda. Mix into batter varefully with spatula or wooden spoon. It becomes VERY THICK! When almost mixed, stir in whipping cream. Fold in all chocolate.
5. 4. Drop by GENEROUS tablespoons onto parchment paper-lined cookie sheet. (12 cookies per sheet) Flatten a little with WET hands...not too thin. Leave some space as they spread out. Bake at 350 degrees until cookies look barely set--middles will seem slightly wet--about 12 minutes. (High altitude,15 min. max!) They'll be slightly soft, but get crisper as they cool. Bake 1 sheet at a time. Hold onto parchment paper when removing cookie sheet from oven! It's slippery!
6. 5. Slide sheet with cookies to counter top to cool. Store in plastic container. They freeze beautifully.

butter, butter, sugar, dark brown sugar, salt, eggs, water, vanilla, flour, baking soda, whipping cream, paper

Taken from www.epicurious.com/recipes/member/views/triple-threat-chocolate-cookies-1213086 (may not work)