Triple Chocolate Chip Cookies

Ingredients

• 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
• 1 teaspoon baking soda (bicarbonate of soda)
• 1/2 teaspoon salt
• 1/2 cup (4 oz/125g) unsalted butter, at room temperature
• 1/2 cup (3 1/2/104g) firmly packed golden brown sugar
• 6 tablespoons (3oz/90g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (essence)
• 1 cup (6oz/185g) semisweet (plain) chocolate chips
• 3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
• 3/4 cup (4 1/2oz/140g) milk chocolate chips

Directions

1. Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Notes

Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces. If you want a more raised cookie, increase the baking soda. If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

This recipe comes from the Essentials of Baking from Williams Sonoma

Cora 02:20, 14 September 2010 (UTC)