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.
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 perfect chocolate chip cookies, here are my tips & tricks. Many of these take practice and knowledge of your own oven to get just right:
- The butter should be at just the right "room temperature" which is actually between 67 F (where a stick of it will just slightly bend)
- Don't overcream the butter and sugar or you will get too much spread in your cookie and they will cook too fast - with just the right spread, you have the crunchy shell & gooey center
- Mix the batter then immediately scoop them into 1 1/2 ounce balls and refrigerate or freeze overnight. Refrigerating/freezing them allows the butter to become cold again, enhancing the texture and preventing too much spread. ***You can also control how many you bake (and eat) at a time by freezing them and only baking what you want.
- Take them out of the oven early, about 2-3 minutes before you think they are done. They will continue cooking after you take them out of the oven. The baking time I've given you takes this into consideration, but everyone's oven is slightly different.
Triple Chocolate Chip Cookies
(Makes about 6 dozen)
1 1/4 pounds (565 grams) unsalted butter, at room temperature (67 F)
Scant 1 3/4 cups (350 grams) granulated sugar
2 cups (365 grams) dark brown sugar
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% and higher)
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.