Triple Chocolate Chip Cookies
Combination of dark chocolate, semi-sweet, and white chocolate. Walnuts for added crunch.
Equipment
- Bake sheet pan
- Cookie Scoop
- Electric mixer
- Spatula
- Mixing bowls
Ingredients
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup or 2 sticks of unsalted butter, softened at room temperature
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1 1/2 cups mixed chocolates, dark chocolate, semi-sweet, and white chocolate
- 1 cup walnuts, roughly chopped
Instructions
- PREP THE DRY INGREDIENTS: Preheat the oven to 375ºF and line a baking sheet pan with parchment paper. In a large bowl, combine cake flour, all-purpose flour, baking powder, baking soda, and salt. Use a whisk and mix until fully combined. Set aside.
- CREAMING BUTTER AND SUGAR: In a mixing bowl, add the butter and mix until creamy and smooth. Add the sugar, and continue mixing until fluffy. Add the eggs one at a time and mix until incorporated and light in color. Don't forget to scrape the side to mix evenly.
- ADD DRY INGREDIENTS AND VANILLA: Turn the speed of the mixer to low, and gradually add the flour mixture. Then add vanilla, and scrape the sides to incorporate the ingredients.
- ADDING CHOCOLATES AND WALNUTS: Leave the speed of the mixer low, and then add the chocolate chips and walnuts. Do not overmix.
- SCOOP THE BATTER ONTO SHEET PAN: At this stage, if you like thick chunky cookies - chill the dough for at least an hour. I did not chill the dough and just scooped it directly onto a prepared pan, using a cookie scoop. Bake for 10-12 minutes or until the edges turn golden brown. Do not overbake.
Video
Notes
- Chilling the cookie dough before baking is crucial. It helps to solidify the fat in the cookies, so when they are baked, they spread less and become thicker. It also allows the flavors to meld together nicely. Chill the dough for at least an hour, or even overnight if you can plan.
- My family loves flat cookies, and for this reason, I didn't chill my dough, but they came out delicious, chewy, and soft, and everyone loved them!
- Once you add your flour and leavening agents (like baking soda or baking powder) to the creamed butter and sugar, mix just until the flour is incorporated. Overmixing can lead to gluten development, which might make your cookies tough instead of tender.