TO-DIE-FOR Triple Chocolate Chip Cookies

I’m hesitant to share this with the rest of the world and risk giving up the throne for best cookie baker of all time. Ok, so my kingdom only consists of my friends and family, but it’s a title to behold, none-the-less. Everyone loves these cookies. Always a hit. Hard to mess up. Can’t eat just one. Basically, TO DIE FOR.  You can stop your search for the best chocolate chip cookie on the planet. Do not pass go. Do not collect $100. Just go bake.

TO DIE FOR Triple Chocolate Chip Cookies

(Adapted from a Williams Sonoma Recipe)

TO DIE FOR Triple Chocolate Chip Cookies

Yield:
2 dozen cookies

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, packed
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (original recipe calls for 3/4 cup, but I thought it was too much and reduced to 1/2 cup)
3/4 cup milk chocolate chips

 

Directions:

1-Position a rack in the middle of the oven and preheat to 350 degrees F.
2-Line 2 rimless baking sheets with parchment paper (or silicone baking mats)
3-In a bowl, sift together the flour, baking soda and salt and set aside.
4-In a large bowl, combine the butter, brown sugar and granulated sugar.
5-Beat with a wooden spoon until smooth (I use my stand mixer).
6-Add the egg and vanilla and beat until well blended.
7-Slowly add the dry ingredients and stir just until incorporated.
8-Stir in the chocolate chips.
9-Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2″ apart.
10-Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
11-Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
12-Store in an airtight container at room temperature for up to 3 days.

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