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)
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!