Friday, November 13, 2009

Triple Chocolate Chip Cookies

I have been trying to get a chocolate chip cookie that is not totally flat, or truly cake-like. This version is definitely getting there. 



Triple Chocolate Chip Cookies

1 cup + 5 Tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 eggs
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips (any flavor)
1 cup hershey's bars, chopped into 1/4-inch chunks
1 cup Ghirardelli 72% cacao chocolate, chopped into 1/4-inch chunks

Preheat the oven to 350 degrees. In a large bowl, beat together the butter and sugars until creamy. Add the vanilla and then eggs one at a time, beating well after each. In a second bowl, whisk together the flour, soda, and salt. Gradually add to the butter mixture, beating well after each addition. Stir in the chocolate chunks, this is the hardest part, the dough will be stiff. It is best to use baking sheets that have no sides. The cookies will bake more evenly. Use a tablespoon sized scoop and scoop dough onto cookie sheets about 2-inches apart. Lightly press down on the cookies, using your finger. Bake for 12-14 minutes, or until the outside edges are lightly browned. Let the cookies sit on the cookies sheets for 2 minutes and remove to wire racks to cool completely.

Wax paper
3 - large paper plates

To help the cookies retain their shape better: refrigerate the dough before baking.
A great way to share with friends: Separate the dough into 3 sections. Lay a piece of wax paper on a cutting board. Place one-third of dough onto wax paper, and use a second sheet to press down on top of the dough. Using a rolling pin, roll the dough out into about a 7-inch square, lightly wrap the edges of the paper over the dough to cover it completely. Chill the dough for about an hour.  Once the dough is cool and has had a chance to stiffen up, remove the top layer of paper. Use a sharp knife and cut the dough into 5x5's=25 pieces per third of dough. Take a paper plate, flip it upside down onto the top of the dough, carefully hold onto the bottom of the cutting board, while holding down the plate on the dough and flip it over so that the plate is on the bottom. Take a second paper plate, also upside down, and put this onto top of the dough. Holding onto the top and bottom plate, flip it over again, and then wrap the plate with plastic wrap. Now you are ready to share. Give to a friend with these instructions: bake at 350 degrees for 12-14 minutes.


9 comments:

  1. Lovely chocolaye cookies,...MMMMMMMMMMMM!!!!

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  2. What a great idea for passing cookie dough on to friends! Can't wait to try the recipe out - thanks!!

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  3. I like chocolate chip cookies like you..Not flat but not too cake like either. This recipe looks really good.

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  4. @LindseyPlease let me know how they turn out. The friends I gave them to loved them. I hope you do too.

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  5. This sound devine!! I love chocolate chip cookies and to triple the chocolate..YUMMY! I must try them. Thanks for sharing.

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  6. Nice recipe! Welcome to the foodie blogroll!

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  7. These look delicious! Love that you used three kinds of chocolate :)

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  8. looks great who doesn't like choc chip cookies

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  9. I love CC cookies! And you're right - the search for the perfect one is ongoing. Luckily, it's a FUN search.

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