Every baker should have a favorite chocolate chip cookie recipe that they know by heart, one with the perfect texture, ratio of chocolate in every bite, and will have everyone asking, "what makes these so good?" There are many variations out there, some soft and chewy, some thin and crispy. This recipe is my tried-and-true 'go-to', loaded with 3 different types of chocolate, slightly crispy on the outside but soft on the inside, and a secret ingredient that gives this cookie a little something extra.
Makes 44 Cookies
INGREDIENTS
- 2 Sticks Unsalted Butter, cold, cut into small pieces
- 1 C. Granulated, White Sugar
- 1 C. Light Brown Sugar, firmly packed
- 2 Large Eggs, at room temperature
- 1 Tbsp. Pure Vanilla Extract
- 3-¼ C. All Purpose Flour, measured evenly
- 1 tsp. Baking Soda, dissolved in 2 tsp. of hot water
- ½ tsp. Kosher Salt
- ½ tsp. Cinnamon
- 2 C. Good Quality Chocolate Chips, a mix of milk, semi-sweet and dark (such as Ghirardelli)
DIRECTIONS
Step 1: Preheat oven to 325℉.
Step 2: Line 2 baking sheets with parchment paper and gather all of your ingredients.
Step 3: In a stand mixer (or a large bowl if using a hand-held mixer), cream together the butter and both sugars, careful not to overmix. You should be able to see small pieces of your butter. Beat in the eggs, one at a time, until fully incorporated and the glossiness of the egg has absorbed into the dough.
Step 4: Mix in the vanilla extract, and then add in the dissolved baking soda.
Step 5: In a separate bowl, sift together the flour, salt and cinnamon. If you don't have a hand-held mesh strainer, you can use a whisk to blend all of the dry ingredients together. This step ensures that your seasoned flour is well mixed.
Step 6: Add the flour mixture into the creamed butter, one cup at a time, just until it comes together, careful not to overwork the dough. (This helps prevent your cookies from being tough!)
Step 7: Gently stir in the chocolate chips by hand, using a wooden spoon. Make sure to scrape the bottom of the mixing bowl to ensure there is no remaining flour not thoroughly mixed through.
Step 8: Using a medium cookie scoop (or feel free to just use a regular spoon, but the cookie scoop will ensure your cookies are the same size and bake evenly), measure out your cookie dough.
Step 9: If baking your cookies immediately, place dough directly onto your cookie sheet, about 2" apart, mindful not to overcrowd. Cookies will spread slightly, but if you started with cold butter and did not overwork the dough, they should bake perfectly.
Step 10: While it's not necessary for this recipe, I always prefer to chill my chocolate chip cookie dough for a minimum of an hour before baking. This allows the dough to really absorb all the flavors, re-chill the butter, and bake perfectly. In this case, I'll load up a cookie sheet with portioned dough, pop it in the fridge (or freezer), and then just bake a few at a time on a separate cookie sheet whenever the mood for a cookie strikes!
Step 11: Bake in a preheated oven for about 12 minutes (less if your oven tends to run hot). The top should be lightly golden brown, but the cookie should be slightly underbaked. This is because the cookies will continue to bake on the cookie sheet after they've been removed from the oven due to the residual heat, and this allows them to set without overbaking. Wait a full minute or so, and then, using a spatula, move your cookies to a wire cooling rack.
Notes
While it’s not ‘required’ for this recipe, I always prefer to chill my cookie dough for a minimum of an hour before baking, so if you have the extra time, I’d highly suggest adding this step. This allows the dough to really absorb all the flavors, re-chill the butter, and bake perfectly. If you opt to bake your cookies at a later time, load up your sheet pan, and place the entire pan directly into your fridge or freezer (unused cookie dough portions can be stored in a Ziploc bag and kept frozen for several months).
If baking cookies directly from the refrigerator or freezer, you may opt to increase your oven temperature to 350° F and give them a few extra minutes baking time.
Ultimate Triple Chocolate Chip Cookies
Equipment
- 2 Cookie Sheet Pans
- 1 Medium Bowl
- 1 Mesh Strainer (or a whisk)
- 1 Wooden Spoon
- 1 1 oz. Cookie Scoop (or a regular spoon)
- 1 Spatula
Ingredients
- 2 Sticks Unsalted Butter cold, cut into small pieces
- 1 C. Granulated, White Sugar
- 1 C. Light Brown Sugar firmly packed
- 2 Large Eggs at room temperature
- 1 Tbsp. Vanilla Extract
- 3-¼ C. All Purpose Flour measured evenly
- 1 tsp. Baking Soda dissolved in 2 tsp. of hot water
- ½ tsp. Kosher Salt
- ½ tsp. Cinnamon
- 2 C. Good Quality Chocolate Chips A mix of milk, semi-sweet and dark (such as Ghirardelli)
Instructions
- Preheat your oven to 325℉.
- Line 2 baking sheets with parchment paper and gather all of your ingredients.
- In a stand mixer (or a large bowl if using a hand-held mixer), cream together the butter and both sugars, careful not to overmix. You should be able to see small pieces of your butter. Beat in the eggs, one at a time, until fully incorporated and the glossiness of the egg has absorbed into the dough.
- Mix in the vanilla extract, and then add in the dissolved baking soda.
- In a separate bowl, sift together the flour, salt and cinnamon. If you don't have a mesh strainer, you can use a whisk to blend all of the dry ingredients together.
- Add the flour mixture into the creamed butter, one cup at a time, just until it comes together, careful not to overwork the dough. (This helps prevent your cookies from being tough!)
- Gently stir in the chocolate chips by hand, using a wooden spoon. Make sure to scrape the bottom of the mixing bowl to ensure there is no remaining flour or other dry ingredients not thoroughly mixed through.
- Using a medium cookie scoop (or feel free to just use a regular spoon, but the cookie scoop will ensure your cookies are the same size and bake evenly), measure out your cookie dough.
- If baking your cookies immediately, place dough directly onto your cookie sheet, about 2" apart, mindful not to overcrowd. Cookies will spread slightly, but if you started with cold butter and did not overwork the dough, they should bake perfectly.
- While it's not necessary for this recipe, I always prefer to chill my chocolate chip cookie dough for a minimum of an hour before baking. This allows the flour to rehydrate and the dough to absorb all the delicious flavors, while firming the butter to ensure your cookie bakes perfectly. In this case, I'll load up a cookie sheet with portioned dough, pop it in the fridge (or freezer), and then just bake a few at a time on a separate cookie sheet.
- Bake in a preheated oven for about 12 minutes (less if your oven tends to run hot). The top should be lightly golden brown, but the cookie should be slightly underbaked. This is because the cookies will continue to bake on the cookie sheet after they've been removed from the oven due to the residual heat, and this allows them to set without overbaking. Wait a full minute or so, and then, using a spatula, move your cookies to a wire cooling rack.
