Triple Chocolate Chip Cookies (Print Version)
Large, bakery-style cookies with a mix of all-purpose and cake flour, loaded with three types of chocolate chips.
# Ingredients:
→ For the Dry Ingredients
01 -
1 cup all-purpose flour (120g)
02 -
3/4 cup cake flour (80g)
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon kosher salt
→ For the Wet Ingredients
06 -
1/2 cup unsalted butter, softened (113g)
07 -
2/3 cup light brown sugar (130g)
08 -
1 large egg, room temperature
09 -
1 tablespoon vanilla extract
→ For the Chocolate
10 -
1/4 cup white chocolate chips (40g)
11 -
1/4 cup semi-sweet chocolate chips (40g)
12 -
1/2 cup dark chocolate chips (80g)
# Instructions:
01 -
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and kosher salt. Set aside.
02 -
In another medium bowl, cream together the softened butter and light brown sugar until fluffy, about 2-3 minutes.
03 -
Add the room-temperature egg and vanilla extract to the butter mixture. Mix until just combined.
04 -
Using a rubber spatula, gently fold in the flour mixture until just combined with no flour bits remaining. Don't overmix.
05 -
Fold in all three types of chocolate chips - white chocolate, semi-sweet chocolate, and dark chocolate - until fully incorporated throughout the dough.
06 -
Cover the dough and refrigerate for at least 1 hour, or overnight if you have time. This is crucial for getting that thick, bakery-style texture.
07 -
Preheat your oven to 400 degrees and position the rack in the middle of the oven.
08 -
Scoop out large portions of dough - about 140g per cookie for bakery-style thickness - and roll gently into balls. Place them on parchment-lined baking sheets, spacing them about 2 inches apart.
09 -
Bake for 10 to 11 minutes, or until the edges are lightly browned but the centers still look slightly underdone.
10 -
Let the cookies rest on the baking sheet for 5 minutes - this is important as they'll continue to set. Then carefully transfer them to a wire rack to cool completely.
# Notes:
01 -
Room-temperature ingredients mix together more smoothly and create better texture in the cookies.
02 -
The combination of all-purpose and cake flour gives you a tender, bakery-style cookie texture.
03 -
Chilling the dough is essential for getting thick cookies that don't spread too much - don't skip this step!
04 -
The three types of chocolate - white, semi-sweet, and dark - create complexity and visual appeal.
05 -
Don't overbake! Pulling them out when the edges are light brown keeps them soft and chewy in the center.
06 -
Store cooled cookies in an airtight container at room temperature for up to 5 days.