Michael Pease’s Triple Chocolate Chip Cookies
Why I Love This Recipe
I think the cookbook is an amazing idea. I am submitting my chocolate chip cookie recipe that I make for my “family” on the 21st floor at CNN all the time. They seem to love them so I hope others will too.
Ingredients You'll Need
1 ¼ cups all purpose (unbleached) flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ firmly packed brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
¾ cup white chocolate chips
¾ cup milk chocolate chips
NOTE* these are great with just semisweet chips you will need 2.5 cups
Directions
Position a rack in the middle of the oven
Preheat oven to 350 F.
Line two rimless baking sheets with parchment (baking) paper.
In a bowl, sift together the flour, baking soda, and salt and set aside
If mixing by hand:
In a large bowl, combine the butter, brown sugar, and granulated sugar.
Beat with a wooden spoon until smooth.
Add the egg and vanilla and beat until well blended.
Slowly add the dry ingredients and stir just until incorporated
(Do Not over Mix).
Stir in the chocolate chips.
If using a mixer:
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 just until incorporated (Do Not over Mix).
Mix in the chocolate chips.
NOTE: I will usually fold in the chips by hand even if I’m using the mixer for everything else.
Using 2 tablespoons, drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the dough 2 inches apart.
NOTE: Use an actual tablespoon not a tablespoon measuring spoon, it’s easier. Use the second tablespoon to help you round off the dough into the proper shape before dropping it onto the baking sheet.
Bake the cookies 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, about 10-13 minutes.
NOTE: It is better to take the cookies out early and a little underdone than to leave them in too long and let them burn.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Store in an air tight container at room temperature for up to 3 days. (Not that they've ever lasted 3 days, they are always eaten way before then.)
