I’ve made a lot of chocolate chip cookies over the years, but this one immediately caught my attention because it uses three different kinds of chocolate. The recipe is adapted from Thomas Keller of The French Laundry and Bouchon Bakery, and his use of cold butter creates a thicker, denser cookie with a wonderfully fudgy center instead of one that spreads thin and flat.
I changed the chocolate combination slightly, adding a little milk chocolate for extra creaminess. The mix of semisweet, bittersweet and milk chocolate gives you layers of flavor rather than one flat chocolate note, while the combination of dark brown sugar and white sugar adds a deep butterscotch undertone.
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