Chewy Triple Chocolate Chip Cookies

15 May


Say that three times fast! 🙂 When Food Network Magazine came out with their Chocolate Issue, I just couldn’t resist it. In “The Way The Cookie Crumbles”, the components that make a cookie crispy, chewy, and cake-y are broken down. I learned a lot and now have this AMAZING recipe. I took theirs, lowered the temp and varied the chocolate chips to make it my own. A definite keeper! You’d be hard pressed to find a better way to celebrate National Chocolate Chip Day.

Time: 30 min + chill         Serves: 30


  • 2 3/4 cups AP flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 1/2 sticks butter (1 1/4 cups), softened
  • 1 3/4 cups packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 2/3 cup dark chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips (I used ghirardelli for all)

How to make it

  • Sift the flour, salt, baking powder, and baking soda in a bowl.
  • Cream the butter and sugars in a separate, large bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
  • Beat in the eggs one at a time, then beat in the vanilla.
  • Add flour mixture in portions, mixing to incorporate as you go. (I did this part with a wooden spoon instead of the mixer.)
  • Stir in the chocolate chips.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour, preferably overnight.
  • When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  • Drop heaping tablespoons full of dough onto the baking sheets, about 2 inches apart.
  • Place in middle rack of oven and bake until the cookies are golden around the edges but soft in the middle, about 12 minutes.
  • Remove from oven and let cool 10 minutes on sheets, then transfer to racks to cool completely – but you’ll probably want to sneak one right away, just be careful b/c the melty chocolate can be hot 🙂
  • I baked a few the first day and left the dough in my fridge baking some for several days. Dough may also be frozen. I’d probably freeze them already portioned out – first freezing on lined baking sheet then transferred to a freezer bag.

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