Last weekend my boyfriend Sebastian and I made chocolate chip cookies. He recently bought a fancy DSLR camera, so I
asked forced him to be my photographer for the cookie-baking process.
I didn’t have enough semisweet chocolate chips for the cookies, so I mixed several kinds of chips to use them all up. The result? Triple chocolate chip cookies!
Triple Chocolate Chip Cookies
makes 30 cookies
2 sticks unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose power
2/3 cup white chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
1. Preheat oven to 375 degrees F. Cut the butter into small cubes in a large glass bowl, then microwave it for 30 seconds or until soft and slightly melted. Add the brown and granulated sugars and mix well until the batter is light and fluffy.
2. Add the egg, vanilla, baking soda, and salt. Stir, then add the flour in 1/2 cup increments, stirring after each addition.
3. Stir in the chocolate chips. This is really good dough, so taste a little if you want. Err.. or more. No judgement here.
4. Using a small spoon, scoop blobs of dough onto an ungreased metal cookie sheet. Wet your (CLEAN) fingertips with water and shape the dough blobs into more uniform circles. This makes them look prettier. But frankly, nobody really cares if they’re pretty or not.
5. Bake for 7-9 minutes. The edges of the cookies should be golden brown, but the middles should look slightly under-done.
6. After 2 minutes of chilling on the cookie sheet, transfer the cookies to a wire rack. Eat them fresh from the oven or after the cookies cool off – they’re good both ways!