Triple Chocolate Chip Cookies
Servings: 12 cookies
Ingredients
The dry…
- 1 cup AP flour
- 1/2 cup Whole wheat flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt - fine
The moist…?
- 1 stick Unsalted butter - cool room temp
- 1/4 cup Sugar
- 2/3 cup Brown sugar - light or dark, lightly packed
The wet…
- 1 tsp Vanilla extract
- 1 Egg - large
The chocolate…
- 1/3 cup Dark chocolate - chopped, chunks, or chips
- 1/3 cup Milk chocolate - chopped, chunks, or chips
- 1/3 cup White chocolate - chopped, chunks, or chips
Instructions
- In a medium bowl, combine the dry ingredients.
- In a stand mixer with a beater, beat sugars and butter on medium (3-4) until creamy, about 2 minutes.
- Add vanilla and eggs to the creamed mixture. Beat to combine.
- Gradually beat in flour mixture. A splash guard or ingredient chute is handy here.
- When combined, stir in chocolate. Doing this by hand is more work, but best for the machine.
- Cover with plastic. This can be done in a few ways:– Cover bowl.– Wrap dough in plastic and roll into a log.– Portion out cookies onto a sheet, then cover the sheet.
- Refrigerate 8-48 hours. This can be skipped but will result in a flatter cookie.
- If not already portioned, portion out cookies onto a parchment-lined sheet.
- Optionally refrigerate again while preheating oven to 350F.
- Bake 14 minutes.Cookies should be solid around the edge but just shy of structurally sound in the middle. You should not be able to safely pick up a cookie without it breaking.
- Rest 5 minutes on pan, then transfer to a cooling rack.