Well, I hope everyone ate as much as I did over the last two days. I swear, the only pants that are comfortable right now are my yoga pants. I have zero intent to wear jeans in the near future. Today’s post is extra special for two reasons: 1) it’s a birthday celebration for Passing Daisies; and, 2) it will help you extend the holiday season.
RE: 1. Happy Birthday, Rachael! Rachael sent me the sweetest email asking if I would participate in her 3-year birthday party for her blog, Passing Daisies. She’s got a bunch of us bloggers making a birthday feast – and we don’t even have to share our goodies with anyone else because it’s all online!! More cookies for me!!
Joking aside, head over to Rachael’s blog to check out her birthday post and all of the great recipes and DIY ideas the blogosphere has contributed to her party 🙂
And now for the cookies. Triple chocolate chunk cookies, that is!
This is a fairly easy deviation from a standard chocolate chip cookie recipe – I just took the required chips and divided by 3 so I could use milk chocolate chunks, dark chocolate chunks, and Andes mint chocolate chunks. I like to buy Ghiradelli 4oz chocolate bars and break them into chunks, but you could also cut them for a more uniform appearance. You can also experiment with any specialty chocolate bars you like! Get creative and come up with unique flavor combinations. Let me know what works for you in the comments below!
I also deviated from the traditional drop-dough to an icebox technique. I think it’s a lot easier to get uniform cookies when you roll the dough into logs and slice your cookies off as-needed. Most importantly, the icebox technique allows for easy freezer-to-mouth conversion (i.e. baking). You should always have cookie dough in your freezer in case of emergencies (like, you know, bad days and general hunger).
I’m off to the freezer to slice a few slabs of dough for myself… happy baking!
- 3 1/2 C All purpose flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp table salt
- 1 1/4 C unsalted butter, at room temperature
- 1 1/4 C light brown sugar
- 1 C granulated sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 6.5 oz dark chocolate, cut or broken into chunks
- 6.5 oz milk chocolate, cut or broken into chunks
- 6.5 ox Andes mint chocolates, cut or broken into chunks
- Mise en place, and read this recipe all the way through.
- Sift together the flour, baking soda, baking powder, and salt, and set aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, 3-4 minutes.
- Add the eggs one at a time, beating until fully combined after each addition.
- Add the vanilla and again, beat to combine.
- With the mixer on low, add the flour mixture to the creamed mixture in 3 additions. Mix until just combined after each addition.
- Once all of the flour has been incorporated, fold in all 3 types of chocolate.
- Separate the dough into 3 even portions.
- Lay each portion out on a piece of parchment paper and roll into 3 tubes of dough, each about 2.5 inches wide. Curl the edges of the parchment into the dough to seal, then transfer to a zip-top bag.
- Refrigerate the dough overnight for best results. Dough can be wrapped in foil (over parchment) and frozen for up to 1 month.
- When ready to bake, remove the parchment and slice dough into 1/4 inch rounds. Place on a baking sheet lined with parchment or silpats.
- Bake at 350 for 10 minutes. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Adapted from New York Times