Wednesday, May 18, 2011

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Tom liked these Triple Chocolate Chip cookies so much, he asked me to save the recipe. Tom is known for his chocolate cookies so I was pleasantly surprised he thought this recipe was a keeper.

I started with the recipe on the inside of the box of Land O'Lakes butter, but used a mix of chips, and a pinch of salt.


Triple Chocolate Chip Cookies
adapted from Land O'Lakes butter box

4 1/4 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1 1/2 cups butter, softened (I was using unsalted, so I added a pinch of salt.)
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar ( I used light)
2 eggs
1 T. vanilla
12 ounces (2 cups) of chips, a mix of semi-sweet, dark, and white

Heat oven to 375 degrees.  Combine flour, baking powder and baking soda in a medium bowl and set aside.
Combine butter, sugar, and brown sugar in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs and vanilla.  Continue beating, scraping bowl often, until well mixed.  Reduce speed to low.  Beat, gradually adding flour mixture, until well mixed.  Stir in chocolate chips. 

For large cookies:  Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets.  Bake for 10 to 14 minutes, rotating midway, until golden brown.  Do not overbake.  Remove when just beginning to turn brown and cracks are still wet. Let stand 1 to 2 minutes.  Remove from cookie sheets. 26 jumbo cookies.

For medium size, drop by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.  Bake for 10 to 12 minutes, rotating midway, and until golden brown, but not overcooked. Let stand 1 to 2 minutes.  Remove from cookie sheets. 4 dozen.

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