What says, “I love you” like home-baked chocolate chip cookies? For me, nothing else does it like these. As a little girl, they were the first sweets I baked. Even now, I put as much love into a batch as I did on that first batch my mom let me make all by myself. I still make sure to cream the butter and sugar just enough—not too much, not too little; stop every so often to scrape the sides of the bowl and ensure everything is evenly mixed; stir in the flour only until it’s incorporated, and add excessive amounts of chocolate. Like love, these cookies are best when you put effort, patience, and excessive amounts of sweetness into it.
Over the years, I have tried different recipes, tweaking here and there, wanting to create the perfect chocolate chip cookie. This one is it. A crunchy outer shell deceptively hides the soft, buttery, chocolaty, chewy inside. No, nothing says love to me more than these cookies, whether I’m making them or giving them away.
See for yourself. Make these Triple Chocolate Chip Cookies for your valentine.
Do you have a special dish or dessert that says, "I Love You!" What is it?
Day 2 of Seven Days of Chocolate Love here on Food Lover’s Odyssey is a recipe for these Triple Chocolate Chip Cookies. I’ve used milk, semi-sweet and extra dark chocolate, but you can change the combination as you wish. For best results, mix the batter the night before. Then, scoop them into 1 1/2 ounce balls and refrigerate overnight. Refrigerating them allows the butter to become cold again, enhancing the texture and preventing too much spread.
Triple Chocolate Chip Cookies
(Makes about 6 dozen)
1 1/4 pounds (565 grams) unsalted butter, at room temperature
Scant 1 3/4 cups (350 grams) granulated sugar
2 cups (365 grams) dark brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
5 1/2 cups (775 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
9 ounces dark chocolate chips (65-70%)
9 ounces semi-sweet chocolate chips
9 ounces milk chocolate chips
Cream the butter and both sugars in a stand mixer on medium speed for about two minutes. Add the eggs and egg yolk, one at a time, mixing in each egg before adding the other. Stir in the vanilla extract. Sift together the flour, salt, baking soda, and baking powder. Add the flour mixture to the creamed mixture in two batches, with the mixer on its lowest speed. Stir until the flour is just combined. Stir in the chocolate chips by hand.
Use a 1 1/2-ounce ice cream cone scoop to portion the cookies. Refrigerate for a minimum of 2 hours, preferably overnight.
Preheat oven to 350ºF and very lightly grease two cookie sheets.
Place the portioned cookie dough onto the baking sheets, leaving about 2 1/2 inches between each cookie. Bake for 14-16 minutes.
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How wonderful! I wish I had your flair for desserts! Love your content - very refreshing indeed.
Ciao, Devaki @ weavethousandflavors
Posted by: Devaki | February 07, 2010 at 11:38 AM
They look delicious! Triple chocolate...must be delicious.
Posted by: Mari | February 07, 2010 at 05:57 PM
i really think these may have the perfect cookie consistency. cakey cookies are useless to me, but i also despise a completely crispy batch. a little bit chewy, a little bit crunchy, a lot of chocolate flair--these rock (without being rocks!). :)
Posted by: grace | February 08, 2010 at 02:03 AM
Great looking cookies and I like the crunchy bite to them.
Posted by: Jozee Pizzurro | February 17, 2010 at 10:52 PM
Yeah, nothing beats home-baked. It's really different from the cookies that we bought from store. Well, this recipe was absolutely awesome. You really amazed me with your passion in cooking and baking food to it's best.
Thanks for sharing this recipe.
Posted by: Chocolate Gifts | February 21, 2010 at 08:00 PM