Sunday, November 25, 2012

Triple Chocolate Chip Cookies

We had BBQ on turkey day. We have BBQ every weekend now. Steak, hotdogs and grilled salmon. Haha. And these delicious cookies.

All I can really say is try to chill the batter for as long as you can. For the best cookies possible, I make them three days in advance. I put the dough in the freezer for one night and then in the fridge for the second night. I bake them and then allow them to sit in a sealed container for the last night. And viola, it makes the best, chewy, soft, cookie.

And don't over-bake! The edges should look done but they should look underdone in the middle, because they will continue to cook once out of the oven.

You can't get a better compliment than when your brother wants to take all the cookies home. And he does.

Exciting news for my blog! I finally bought a DSLR. Hope my Canon Rebel T4i comes in soon so that my pictures get a nice upgrade! Yay! {shout out to Zignat!}

Triple Chocolate Chip Cookies

2-¼ cups All-purpose Flour
1/2 cup Oats
1-¼ teaspoon Baking Soda
¼ teaspoons Salt
1 cup Unsalted Butter, softened
1-¼ cup Dark Brown Sugar
¼ cup Granulated Sugar
1  Egg
1  Egg Yolk
2 teaspoons Pure Vanilla Extract
¾ cup Semi-Sweet Chocolate Chips
½ cup Milk Chocolate Chips
½ cup Dark Chocolate Chips
1/2 cup Toffee Bits
Coarse Sea Salt, For Sprinkling

Whisk together the flour, oats, baking soda, and salt in a bowl and set aside.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, egg yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips and toffee.

Chill your dough for as long as you can before baking, preferably over night for best results.

Preheat the oven to 350 F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Place dough balls on a non-stick or parchment paper-lined cookie sheet, 2 inches apart.

Bake the cookies 10-13 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.

Sprinkle with a little sea salt. Cool the cookies on the sheets at least 2 minutes.

Best if served a tiny bit warm or entirely cooled the next day.

1 comment:

Post a Comment

Blog Installation and Coding by Designs by Linds 2011