Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

I have made a lot of mistakes in the kitchen over the years, I mean A LOT. One of the first major mistakes I remember is using salt in place of sugar in chocolate chip cookies. My only defense is I was 13 at the time. My best friend was sleeping over and we did what we always do and that’s make cookie dough with the sole intent of eating it raw. Seriously I don’t think I actually baked any cookie dough until I went to culinary school at 19. We were not concerned with raw eggs at that age. Anyway I guess I was in a hurry and where the recipe said sugar I saw salt, never questioning how strange that was I threw it together and enjoyed a disgusting outcome. My friend still remembers and will occasionally remind me of this. They say you learn more from your failures than success and I definitely learned to slow down and read the recipe carefully from that failure.

Chocolate chip cookies are one of those treats that everyone has an opinion on how they should be. Soft and chewy or thin and crispy, with or without nuts. Then how much chocolate should be involved to hold the cookie together. For me the perfect cookie should have a slightly crispy crust on the outside with a soft and chewy inside. It has three kinds of chocolate (dark, milk, and white), and definitely no nuts. Oh and a hint of cinnamon for that flavor that people can’t quit place. After MANY tries I think I finally found the allusive formula.

Mix the cookie dough

Start by creaming together unsalted room temperate butter with both brown and regular granulated sugar. Mix slowly at first until everything comes together then on medium speed for about four minutes until its light and fluffy.
Next add the eggs one at a time and mix on low until incorporated before adding the next egg. Once both eggs are mixed add the vanilla extract.


In separate medium size bowl combine flour, salt, baking powder and soda, cornstarch and cinnamon. Using a whisk or fork stir completely and add to wet ingredients about a cup at a time. You can add the dry ingredients all at once if your mixer has a very slow low setting. If not add using the cup method unless you like a flour covered kitchen.


Last stir in the chocolates by hand with a large spoon. If you don’t have or like one or more of the three kinds of chocolate just substitute it with one you prefer. I really like using different sizes and shapes for the chocolate because it gives the cookies character and surprising bursts of chocolate. If you have it try chopping up a bar of chocolate or using mini chips for some of it.

Chill the dough

Once everything is mixed together spoon out dough onto lined baking pans or press cookie dough into an 8” by 8” square pan and cut into squares before chilling in the fridge.

Chill dough covered for at least one hour and up to three days. The longer they chill the better. This time gives the flour time to soften and expand and all the flavors to come together. It will also give you cookies that bake with more chewy wrinkles.

Baking time!

After they have chilled bake in preheated 350 degree oven for about 7 minutes or until lightly golden. Let rest 5 minutes then transfer to cooling rack to cool completely, if you can wait that long with warm cookie smell in your kitchen! Any cookies you don’t bake can be stored in freezer bags in the freezer for one month. No need to defrost before baking just add about two minutes to the baking time.


Print Recipe
Triple Chocolate Chip Cookies
Triple chocolate chip cookies with three different kinds of chocolate for a delicious treat!
Prep Time 15 minutes
Cook Time 7 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 7 minutes
Servings
cookies
Ingredients
Instructions
  1. Pre heat oven to 350 degrees.
  2. Cream together butter and sugars until light and fluffy, about 4 minutes.
  3. Add eggs one at a time, mixing well after each one. Add vanilla and mix to combine.
  4. In medium bowl combine flour and the rest of the dry ingredients except chocolates and stir to combine. Measure flour by spooning into measuring cup. Don't scoop directly into measuring cup as this will pack the flour and you will end up to much flour and dry cookies.
  5. Slowly add flour to wet ingredients and using the lowest setting on mixer or by hand combine just until incorporated. If using mixer add dry ingredients about 1/2 cup at a time to avoid flour cloud!
  6. Add chocolate (you will need to mix this by hand).
  7. Portion out with a spoon or press into pan and cut like brownies. You will want to do this before chilling dough, it's very hard to portion after. Don't worry the squares will spread during baking into round cookie shapes.
  8. Cover dough with plastic wrap and chill at least one hour and up to three days. The longer it chills the better the cookies!
  9. Bake 7-8 minutes until lightly golden rotating pan about halfway through cooking time. Let cool on pan 5 minutes before moving to cooling rack.
Recipe Notes

You can also freeze unbaked cookie dough in freezer bags for up to two months. Bake directly from freezer, no need to defrost just add about a minute or two to baking time.

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