Triple Chocolate Cookies
Mix together the butter, sugar and salt with the mixer for a few minutes until very foamy, then fold the eggs in well. Lastly, briefly stir in the flour, baking powder and baking soda until it results in a smooth dough. Fold in 2/3 of the coarsely chopped dark chocolate. With a teaspoon, make balls with about a 3 cm (approximately 1 inch) diameter from the dough, put the balls on a greased baking sheet, leaving plently of space between each dough ball, flatten slightly and sprinkle with the remaining dark chocolate pieces. Bake in a preheated oven at 200°C (approximately 390°F) for about 12 minutes.
Crumble the white chocolate, place in a stable freezer bag, place in a pot with water that has just been reduced from a boil and let the chocolate melt. Dry the outside of the freezer bag, cut off a tiny corner and decorate the finished cookies with white chocolate. Allow the white chocolate to dry while keeping the cookies airtight so that they don't dry out and then serve.