Triple Chocolate Chip Cookies
These large cookies are crunchy and chewy and packed full of three kinds of chocolate
- 113 grams unsalted butter (room temperature)
- 100 grams granulated sugar
- 100 grams light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 90 grams all purpose flour
- 50 grams whole wheat flour (can sub for AP flour)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 80 grams milk chocolate chips
- 80 grams white chocolate chips
- 80 grams bittersweet chocolate chips
In a large bowl cream butter and sugars with a hand or stand mixer for 2-3 minutes
Scrape the sides and bottom of the of the bowl with a spatula, add egg and vanilla extract. Cream for another 7-8 minutes scraping the sides and bottom of the bowl once during the process. The mixture should be pale in color and light and fluffy in texture
In a medium bowl whisk together flours, baking powder, baking soda and salt
Add dry ingredient to creamed butter and sugar and stir until just combined (do not over mix)
Add chocolate chips and mix until just combined
Scoop dough onto parchment lined cookie sheets at least 3 inches apart
Lightly press the tops of the cookie dough domes flat with your hand
Refrigerate the dough for at least 1 hour or up to 1 week
Bake chilled cookie dough at 360F for 15 minutes or until cookies are golden
Leave cookies to cool on pan for 5 minutes before transferring to a wire rack to finish cooling