What says, “I love you” like home-baked chocolate chip cookies? For me, nothing else does it like these. As a little girl, they were the first sweets I baked. Even now, I put as much love into a batch as I did on that first batch my mom let me make all by myself. I still make sure to cream the butter and sugar just enough—not too much, not too little; stop every so often to scrape the sides of the bowl and ensure everything is evenly mixed; stir in the flour only until it’s incorporated, and add excessive amounts of chocolate. Like love, these cookies are best when you put effort, patience, and excessive amounts of sweetness into it.
Over the years, I have tried different recipes, tweaking here and there, wanting to create the perfect chocolate chip cookie. This one is it. A crunchy outer shell deceptively hides the soft, buttery, chocolaty, chewy inside. One that’s filled with loads of chocolate chips. No, nothing says love to me more than these cookies, whether I’m making them or giving them away. I believe they are their very best a few minutes out of the oven. I often make a double batch and freeze them, and baking only those I plan to serve that day.
For these Triple Chocolate Chip Cookies, I’ve used a combination of chocolate chips: milk, semi-sweet and extra dark chocolate. You can change the combination as you wish.
This is a well-tested recipe for the perfect chocolate chip cookies, but some technique is also involved. Here are my tips and tricks to make them:
The butter should be at just the right “room temperature” which is between 67 – 71 F (where a stick of it will just slightly bend).
Don’t over cream the butter and sugar or you will get too much spread in your cookie and they will cook too fast – with just the right spread, you have the crunchy shell and gooey center.
Mix the batter then immediately scoop them into 1 1/2 ounce balls and refrigerate or freeze overnight. Refrigerating/freezing them allows the butter to become cold again, enhancing the texture and preventing too much spread.
Take them out of the oven early, about 2-3 minutes before you think they are done. This depends a lot on both your oven and the type of cookie sheets you use. They will continue cooking after you take them out of the oven. The baking time I’ve given you takes this into consideration, but everyone’s oven is slightly different.
(Makes about 50 cookies)
1 1/4 pounds (565 grams) unsalted butter, at room temperature (67 F)
Scant 1 3/4 cups (350 grams) granulated sugar
2 cups (365 grams) dark brown sugar
1 egg yolk
2 teaspoons vanilla extract
5 1/2 cups (775 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
30 ounces chocolate chips (10 ounces each of dark chocolate, semi sweet chocolate and milk chocolate)
Cream the butter and both sugars in a stand mixer on medium speed for about two minutes, just until ingredients are combined and creamed. Add the eggs and egg yolk, one at a time, mixing in each egg before adding the other. Stir in the vanilla extract. Sift together the flour, salt, baking soda, and baking powder. With the mixer on its lowest speed, add the flour mixture to the creamed mixture in two batches. Stir until the flour is just combined. Stir in the chocolate chips by hand.
Use a 1 1/2-ounce ice cream cone scoop to portion the cookies. Refrigerate for a minimum of 2 hours, preferably overnight. (NOTE: You can freeze these and then bake them off as needed. First freeze seperately on a cookie sheet, and then you can bag them together in a sealed, freezer-safe bag.)
Preheat oven to 350ºF and cover with parchment paper or a silicon baking mat.
Place the portioned cookie dough onto the baking sheets, leaving about 2 1/2 inches between each cookie. Bake for 14-16 minutes.