Tuesday, August 14

Decadent Triple Chocolate Chip Cookies

I am on a mission. A mission to find the ultimate chocolate chip cookie recipe. MY ULTIMATE COOKIE. I am aware that everyone has different ideals and tastes when it comes to their own personal palette, but my goal here is to create THE best chocolate chip cookie recipe ever. Seriously, EVER. For my personal palette, not only does my cookie need to be chewy in the center and crisp around the edges, it also needs that additively toffee-like quality that only the very best CCC's offer. So here it is....recipe #1. How did they fair? Did they meet my criteria as the ULTIMATE CCC? Did I reach my own personal cookie nirvana?

Sadly, no. While this recipe ticked most of my cookie boxes, it was lacking in one area....not enough 'chew-y'. The three different chocolates are quite heavenly for my liking and they have a nice crisp exterior, but not enough chewy center. I will take a few cues from this recipe though, I DO like the variety of chocolate. Now to look for a more chewy center......I'll keep you posted.

However, if you are a fan of a crispy, chocolate-y cookie....THESE ARE FOR YOU! If anyone out their has a favorite Chocolate Chip Cookie recipe they would like to share with the rest of the class, please don't keep us in suspense. We would love to try your recipe!

Decadent Triple Chocolate Chip Cookies
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  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chip
  • 2 cups milk chocolate chips
  • 2 cups dark chocolate chips
  • 1 cup chopped walnuts

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
  • Dissolve baking soda in hot water. Add to batter along with salt.
  • Stir in flour, chocolate chips, and nuts.
  • Drop by large spoonfuls onto ungreased pans. I use non-stick foil!
  • Flatten out the top a bit so your cookies will cook more evenly.
  • Bake for 10 minutes in your preheated oven, or until edges are nicely browned.

Give these cookies a try......you'll be glad ya did!


The Domestic Curator

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