Years ago I began my search for the “perfect” chocolate chip cookie. I was recipe testing for the opening of my new café and bakery and found that I was having the most difficult time finalizing my cookie recipes. COOKIES! The most elementary of baking tasks, yet I was completely stuck! Why? Because chocolate chip cookies are a CLASSIC; and you don’t mess with a classic. To make matters even more complicated, everyone thinks that their grandma makes the BEST CHOCOLATE CHIP COOKIES EVER! How am I supposed to compete with grandma???
Here’s the truth: your grandma’s chocolate chip cookies probably aren’t the “best chocolate chip cookies ever!”, (Hold on! Hold on! I have a point.) but the memories associated with those cookies…they’re PRICELESS! Food, with all of it’s flavors and smells, can invoke vivid and powerful memories. It can take us back to a certain time and place and person, and chocolate chip cookies…well, they invoke some of the best memories: mom, baking in kitchen of your childhood home while you play in the backyard with your Golden Retriever named Lucky; grandma, letting you lick the spoon and scrape the bowl while the cookies bake on a rainy day; building forts out of couch cushions and bed sheets only to appear from your makeshift fortress when mom shouts “COOKIES!”.
How do you complete with memories like that? It’s impossible. I knew that I needed to create a cookie that invoked all of those treasured childhood memories while truly being the “best chocolate chip cookie ever!”. I think I’ve done that here.
During the course of several weeks, I made dozens of chocolate chip cookie recipes. Each one falling short, until finally, I stumbled across what I was looking for. These TRIPLE CHOCOLATE CHIP COOKIES are slightly crisp around the edge, chewy towards the center, perfectly soft in the middle, and packed full of milk, semi-sweet, AND dark chocolate chips! Yup, all three. I couldn’t decide which I liked best; so I went BIG and added all of them. You’re welcome!
Ok. Let’s get started!In a medium bowl, sift together the cake flour, bread flour, baking soda, and baking powder. Toss in the Kosher Salt and whisk to combine. Set aside.Now, whisk together the sugars in a medium bowl, being sure to break up any lumps. Set aside. Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Turn to medium-low speed. After the butter begins to cream, turn to medium-high until it’s the consistency of mayonnaise. Scrape down the sides and bottom of the bowl and return to medium-high for 30 seconds.Add the sugars and mix on low to combine. Scrape down the sides and bottom of the bowl and mix on high for 5 minutes, until fluffy and lightened in color. Don’t skimp on the 5 minutes! Creaming the butter and sugar together is important to our finished product.Scrape down the sides and bottom of the bowl…yes, again!
Add the eggs and vanilla and mix on low until just combined. Then, scrape down the…you get the idea!
Now, add the dry ingredients and mix on low until just combined. Don’t over mix! In fact, it’s ok if you still see a little bit of flour.
Scrape down the sides and bottom of the bowl to incorporate any dry ingredients that have settled there. Add the milk, semi-sweet, and dark chocolate chips and pulse, on low, for 15 to 30 seconds or until evenly distributed.
TIP: Dough that has been chilled overnight can be very difficult to scoop. Try pre-shaping (scooping) the dough after 30-45 minutes into the chilling process. At this point, the pre-shaped (scooped) dough can be placed on a baking sheet, covered, and put back into the refrigerator for the remaining of the chilling process or for up to two days.
Preheat the oven to 350 degrees.
Using a #8 ice cream scoop, place the dough onto baking sheets lined with parchment paper. Bake for 16-20 minutes, until lightly golden brown. BE CAREFUL NOT TO OVER BAKE.
TIP: Know your oven! No two ovens are the same. In fact, most ovens run hot. If that’s the case for you, bake at 325 degrees. If you have hot spots, rotate your baking sheets midway. At the 16 minute mark, start to check on your cookies every minute. You want them lightly golden brown-not too pale, not too dark! DO NOT OVER BAKE.
1 3/4 cups + 2 Tablespoons cake flour (8.5 ounces/241 grams)
1 2/3 cups bread flour (8.5 ounces/241 grams)
1 1/4 teaspoons baking soda (6 grams)
1 1/2 teaspoons baking powder (7.5 grams)
1 1/2 teaspoons Kosher Salt (9 grams)
1 1/4 cups Golden Brown Sugar (283.5 grams)
1 cup + 2 Tablespoons granulated sugar (227 grams)
2 1/2 sticks unsalted butter (10 ounces/283.5 grams)
2 large eggs (98 grams)
2 teaspoons pure vanilla extract (8.4 grams)
1 cup + 2 Tablespoons milk chocolate chips (6.75 ounces)
1 cup + 2 Tablespoons semi-sweet chocolate chips (6.75 ounces)
1 cup + 2 Tablespoons dark chocolate chips (6.75 ounces)
Adapted from a recipe by Jacques Torres.
What do you think? Let me know in the comments below.
Oh, and if you run into trouble, give me call or shoot me a text at (909) 890-7860. YES! That really is my phone number.
*Your best bet is a text message, because I rarely answer the phone.