Triple Chocolate Chip Cookies
What makes a cookie, a bakery style cookie?
Oftentimes when cookie connoisseurs talk about bakery style cookies they are envisioning thick, monstrous cookies. The kind that when you break them in half they are oozing with pools of chocolate chips, and has slightly undercooked dough.
The most iconic example of this, in the cookie lexicon, can be found at Levain bakery based in New York. Their claim to fame is their chocolate chip walnut, and each weighs in at a whopping six ounces.
Thankfully I'm here to tell you, you don't have to book a ticket to New York to get your hands on these types of cookies, you can bake something just as good at home.
Here are a few things to consider if this recipe:
Flour: this recipe uses both all purpose flour and cake flour. Cake flour contains less protein than all purpose. Including a bit of this can give baked goods a softer, sometimes fluffier texture.
Sugar: we're only using brown sugar because it will help maintain a soft cookie.
Mix-ins: we want to add an almost obscene amount of chocolate chips. I'm talking about a chocolate chip in every bite.
Chill time: the more the cookies chill the better the results. It prevents spreading, and gives us that thickness we're looking for. I recommend chilling for at least 1 hour. I prefer to chill mine overnight.
Cookie size: to ensure the cookies are thick, we want to portion out the cookie dough into large sizes. I weigh each cookie at about 140g.
Bake temperature: Instead of the usual 350°F these cookies will bake at 400°F. Baking at this temperature will give you nice browned edges, and an underdone, doughy center.
Triple Chocolate Chip Cookies
Ingredients
- 1 cup (120g) all-purpose flour
- ¾ cups (80g) cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 large egg, room temperature
- ⅔ cups (130g) light brown sugar
- ½ cup (113g) unsalted butter, softned
- 1 Tbsp vanilla extract
- ¼ cup (40g) white chocolate chips
- ¼ cup (40g) semi-sweet chocolate chips
- ½ cup (80g) dark chocolate chips
Instructions
- In a medium bowl whisk together flour, cake flour, baking powder, baking soda and salt. Set aside.
- In another medium bowl cream together butter and sugar until fluffy.
- Add in eggs and vanilla extract. Mix until just combined.
- Using a rubber spatula, fold in the flour mixture until just combined, and there is no flour bits.
- Fold in all three chocolate chips until fully incorporated.
- Chill dough in the refrigerator for at least one hour or overnight.
- Preheat the oven to 400°F, and place the rack in the middle of the oven.
- Scoop out large portions of dough (I weighed out 140g per cookie), roll into a ball, and place on parchment line baking sheets.
- Bake for 10-11 minutes, or until edges are lightly browned.
- Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to completely cool.
Cookies can be stored at room temperature for up to 5 days.
