belle forêt
et le petit cottage

growing, baking, and making

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Dessert
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.