Triple Chocolate Chip Cookies

Ingredients
should make about 40 cookies

- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup vanilla sugar (regular sugar will work)
- 2 teaspoons vanilla extract (pure)
- 1 tablespoon chocolate extract
- 1/2 cup dark brown sugar packed
- 1 extra large whole egg
- 1 extra large egg white
- 12 ounces semisweet chocolate chips( 1 package)
- 12 ounces semisweet chocolate chunks ( 1 package)

Directions

Preheat oven to 375 degrees, arrange the racks in upper and lower thirds of the oven.
Line large baking sheets with silicone or parchment paper and set aside.

In one bowl wisk together all dry ingredients - flour, baking soda, and salt.  Set aside.
In the bowl of an electric mixer fitted with paddle attachment, beating on medium speed the butter, vanilla sugar and dark brown sugar until fluffy and light, 4 minutes.  Scraping  down the sides.

Add the egg white, whole egg and vanilla and chocolate extract.  Beat on medium speed until well combined for about 3 minutes, scraping down the sides as needed.
Turn mixer to low speed and add the flour a little bit at a time. scraping down sides and add the chocolate chips, mix untill just combined.
Mix in the chocolate chunks by hand.

Using a middle size ice cream scoop place the dough on baking sheets about 1 1/2 inces apart.
Bake 9 minutes and rotate sheets and bake for an additional 9 minutes or until cookies are a golden brown.

Let cool on baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
Cookies will keep in a air tight container for about a 1 week.