The best Chocolate Chip Cookie in the world?

I’ve come across so many chocolate chip cookie recipes, and I’m always looking for new ones. This one intrigued me as it uses three different kinds of chocolate, so I had to pass it along. It is modified from a recipe by Thomas Keller of the French Laundry, so you know it’s going to be good.
(Makes about 25, 3-inch cookies)

Ingredients


2 1/3 cups plus 1 tablespoon all-purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Sea Salt
1 cup packed dark Brown Sugar
3/4 cup granulated White Sugar
1 tsp Vanilla Extract
2 large Eggs
5 oz 62% Scharffen Berger Semisweet chocolate, cut into ¼ inch pieces
3 oz 70% Scharffen Berger Bittersweet chocolate, cut into ¼ inch pieces
3 oz 41% Scharffen Berger Extra Rich Milk Chocolate, cut into ¼ inch pieces
8 ounces (2 sticks) cold unsalted Butter, cut into small pieces
 
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, salt and baking soda into a medium bowl. Beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes more, until the mixture is light and creamy. 
 
Scrape down sides of the bowl. Add one egg at a time, beating until completely incorporated. Add your dry ingredients and mix on low speed to combine. Fold in chocolate pieces by hand. Note: You might want to sift the small pieces out of the chocolate pieces, so the chunks are a relatively inform size.
 
Shape dough into balls, using about 2 Tbsp each. Arrange cookies on each pan, leaving space between them. Bake for 10-12 minutes. Ten minutes for more gooey cookies and a bit more if you want golden tops. 

Remove from oven and allow cookies to cool for a few minutes on the cookie sheets and then move to racks to finish cooling. Serve with ice cold milk and enjoy!

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