Triple Chocolate Chip Cookies

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Let’s Have Some Cookies!

This particular cookie recipe is one of the best chocolate chip cookie recipes we’ve come across.  We think a crispy cookie with a chewy center is just about perfect.  Remember this recipe, it would make a great holiday gift packed in a tin or box and shared with your friends and neighbors.  As expected, we need to remind you–splurge on fine chocolate and quality ingredients–it WILL make a difference. Since this cookie is loaded with chocolate, an inferior chocolate will totally impact the taste.   Also, this recipe needs to be followed closely for good results!


2 1/8 cups (2 cups plus 2 Tablespoons) unsifted bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 Tablespoons unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
3/4 white chocolate chips
parchment paper


Heat oven to 325 degrees Farenheit.  Adjust oven racks to upper and lower middle position.
Mix flour, salt and baking soda together in a medium bowl, set aside.
Mix sugars, then add butter and blend thoroughly.  Mix in egg, yolk and vanilla.  Add dry ingredients; mix until just combined.  Stir in chips.
Form scant 1/4 cup dough into a ball.  If the dough is very soft and hard to work with, refrigerate for 10 to 20 minutes.  Holding the dough ball, use fingertips of both hands and pull ball into two equal parts.  Rotate halves ninety degrees so the jagged surfaces are directed up.  Join the halves again, forming a single cookie.  The jagged surface should form the top of the cookie.  Do not smooth the dough’s uneven surface.  Place formed dough onto two parchment paper lined 16″ x 14″ lipless cookie sheets, about nine dough balls per sheet.
Bake 15-18 minutes (start checking at 13 minutes), reversing cookie sheet’s position half way through the baking.  Bake cookies until they are golden brown, and the outer edges start to harden and the centers are still soft and puffy.  Be careful not to overbake.  Cool cookies on the cookie sheets.
This dough may be refrigerated up to two days or frozen up to one month.

photo courtesy of underthehighchair.com

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2 Responses to “Triple Chocolate Chip Cookies”

  1. August 29, 2011 at 12:19 pm #

    Pretty insightful. Thanks!

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    • Chocolate Guru
      August 31, 2011 at 12:42 am #

      Thanks for your comment!

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