Overcast, cool and damp. That was Sunday. But rather than baking something a little more seasonal, I decided on a classic. These Triple Chocolate Chip Cookies are the most delicious of the chocolate chip variety! They are found in the Williams & Sonoma Essentials of Baking Cookbook (page 118). And they are so good I can’t not share:
1 1/4c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 c. Unsalted Butter (room temp)
1/2 c. Firmly Packed Brown Sugar
6 Tbsp. Granulated Sugar
1 Large Egg
1 tsp. Vanilla Extract
1 c. Semisweet Chocolate Chips
3/4 c. White Chocolate Chips
3/4 c. Milk Chocolate Chips
Oven: 350 degrees
In a bowl, sift together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on Medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chips.
Drop dough by heaping tablespoons onto the prepared baking sheets, spacing 2 inches apart. Bake (one sheet at a time) until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let cool on baking sheet for 5 minutes, then transfer to wire rack.