Wednesday, December 28, 2011

Triple Chocolate Chip Cookies

Everyone has their own favorite of this oh-so-American classic, it's true.  You're probably thinking, "Come on, this is an old cookie idea.  I want something new and exciting!"  Well, buckle up, dear reader, because sometimes a well-done classic is just what you need.  (Plus, what kind of blog named "Cookie Therapy" wouldn't have this recipe???)  This version is a perfect choice for the cookie connoisseur looking for a multi-chocolate experience in a soft cookie.

There are two kinds of cookie texture people - crispy of soft.  If you are a crispy cookie seeker, my apologies, this is not the recipe for you.  It could be easily tweaked to suit your tastes, but I don't quite understand why you would want to ruin change it.  But perhaps you have not had a quality soft cookie.  Might I offer you this one?  Resistance is futile!  (What was that?  A hint of my nerdiness? Maybe.  ;-) )

I will also say that this cookie is my definition of "cookie therapy."  In times of strife, I have been known to just sit down with a bowl of this dough, unbaked, to cure my woes.  (I wish that were an exaggeration)  This recipe also makes a lot, so lots of troubles can be cured!  Also, it does freeze well, and it is so handy to have some cookie dough on hand to snack on bake when needed.

I invite you to give these a try - they've always served me well!  Coworkers and family members alike love them, as well as disgruntled neighbors (who will no longer being disgruntled).

Excuse me, I need to go swat some stolen chocolate chips out of the boyfriend's hand.

Triple Chocolate Chip Cookies
Makes ~ 4 dozen

2/3 cup butter, softened
2/3 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 tsp. vanilla extract
3 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chocolate chips

Preheat oven to 350 degrees.

Cream butter, shortening, and sugars.  Add eggs and vanilla; mix well.  Mix dry ingredients in separate bowl.  Stir in 1/3 of flour mixture, combine well.  Repeat.  Dough should be stiff.  Add 1/4 cup more flour if it's still too loose or sticky.  Mix in combined chocolate chips.  Your stand mixer might whine a bit at the weight of the dough.

Place parchment paper on cookie sheet.  Scoop out tablespoons and roll into balls, placed 2 inches apart.  Bake for exactly 9 minutes.  (It sounds short, and they'll look underdone, but trust me, it's key for a soft cookie!)  Remove from oven, and leave on cookie sheet for roughly 10 minutes and remove to rack to cool.  They'll seem soft, but as they cool, they'll set up a bit more.

To store cooled cookies - place in Ziploc bag with a piece of bread.  They'll stay soft this way.



  1. How would you tweek this for a crispy cookie lover?

  2. Two things to tweak:
    1) Use all butter instead of butter and shortening. Butter has a lower melting point and because of this will sink and spread faster than shortening would while baking. That produces a flatter, crisper cookie. Shortening has a higher melting point and will have time to set, producing cookies that hold their shape a bit better.

    2) Bake a bit longer - more of the typical "golden brown" look and they'll be crisper.

    The taste will still be awesome - soft or crisp, so I hope you give it a try!

  3. I have left over chocolate chips from Christmas baking, so I think I will!

  4. Perfect. Let me know how they turn out!