They also say that when life gives you so much Easter candy that you still have a ton left in May, you should make cookies.
Oh, do they not say that? Well, I say that. It’s sound advice. You should definitely follow it. Especially if you just bought a snazzy new stackable, space-saving tiered cooking rack and need to test it out. You know, to see if it works.
You can obviously use chips for this recipe, but chopped chocolate does melt through the cookies so nicely. I’d recommend you use real milk chocolate and not Cadbury Dairy Milk bars, which are what I had lying around–they developed a kind of grainy texture after baking. But I do recommend you follow at least one aspect of my recipe exactly: the butter. I use salted butter in this cookie, and it makes all the difference in the world. I’d go so far as to say that after this, you’ll switch to salted butter in all your drop cookie recipes.
This is not the definitive chocolate chip cookie, but it is quite tasty nonetheless. You can mess with the chocolate ratios below if you prefer one kind of chocolate more than the other (I am normally a dark-only girl, but I loved this combo). Feel free to swap out the whole wheat flour for all all-purpose flour; even though you can’t taste the whole wheat, the cookies do taste better when you eliminate the health aspect, like all things in life.
Triple Chocolate Chip Cookies (adapted from the Mrs. Fields Cookie Book)
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks salted butter, softened
1 cup brown sugar, packed (either light or dark–doesn’t matter)
1/2 cup granulated sugar
2 teaspoons vanilla extract (the real deal. Please, please do not use the fake kind)
1/2 cup milk chocolate, in chips or chopped
1 1/2 cups dark chocolate, in chips or chopped
1/4 cup white chocolate, in chips or chopped
Preheat oven to 300 degrees. Whisk flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.
In the bowl of an electric mixer, cream the butter and sugars together on medium until fluffy. Be patient–this will take at least 3-5 minutes. It’s ready when it kind of looks like a brownish buttercream. Scrape down the sides of the bowl. Add eggs and vanilla and mix just until eggs are completely incorporated. You should see no yolk streaks and the batter will look slightly curdled but smell wonderful. Scrape down sides of bowl again. Add the bowl of dry ingredients and all the chocolate (yes, at the same time) and combine on the lowest setting until just incorporated.
Scoop dough by rounded tablespoons onto baking sheets about two inches apart. If, like me, you have a tiny oven and thus can only use tiny baking sheets, they *can* be one inch apart but you will likely be separating cookies when they come out of the oven. Bake for 20-24 minutes, depending on your oven and how undercooked or crunchy you like your cookies, until golden. Cool on sheets for a few minutes, then transfer to a cooling rack to cool completely. Taste at least one cookie as soon as they are cool enough to handle. You know, for poison.