• Cook with Love and Kosher Salt

     

triple chocolate chip cookie

I really really really like these cookies.  A lot a lot a lot.  Right up my alley with milk, white and semisweet chocolate – these, in my vanilla ice cream…well, my mouth is watering right now as I think about it.  I’m not sure what the others thought because honestly, I wasn’t listening because I was eating.  Hard sometimes to do at the same time.  If you are opposed to white and milk chips, then obviously you can just put in your semi – but I do think these are special as they are and will round out a cookie platter very nicely.   Try not to over bake these — it can be hard with chocolate cookies but do your best.  Enjoy-

triple chocolate chip cookie (A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson):

1/4 cup all purpose flour
1/4 baking powder
1/2 teaspoon salt
6 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet or bittersweet chocolate chunks
3/4 cup milk chocolate chunks
3/4 cup white chocolate chunks

Preheat oven to 350 degrees.  Whisk together the dry ingredients.

Melt chopped semisweet and unsweetened chocolates and butter together in a non reactive bowl over a sauce pan of barely simmering water.  Let cool to room temp.

With the paddle attachment, beat sugar, eggs, and vanilla together on high speed until light and fluffy – 4-5 minutes.  Remove from mixer and gently fold in chocolate mixture and then gently fold in the flour until just incorporated.

Toss all the chocolate chunks together in a bowl, then set aside about one quarter of the mixture into another bowl (to place on top of cookies).  Fold the large portion of chunks into the batter.

Drop by generously rounded tablespoons onto parchment lined cookie sheets.  Take the leftover chips and place one of each kind on top of each cookie to show off the flavors.

Bake until cookies look a littler dryer on top – a little crusty on the sides, but still very moist inside.  (This can be tricky).  Somewhere around 10 m – but really can be more or less.  Remember to rotate your sheet pans and know it will take longer if you put a couple of pans in the oven.  The trick with baking is to figure out when to pull your cookies and cakes and this takes practice.

Enjoy-

 

 

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