A Chip Off The Old Block

Before we get into today’s Death By Chocolate Cookie Recipe, first I need to acknowledge that on this very day nearly seven decades ago, my beloved was born.

If I could somehow change the past, I’d have us meet much earlier. Perhaps a lifetime earlier. There is no one I’d rather wake up next to, or fall asleep near than this man. Happy Birthday to one sexy guy.

Somehow the stars aligned and the universe decided that today should be declared National Chocolate Chip Cookie Day. If there is one cookie that Hubby truly likes, it’s chocolate chip. But not just any chocolate chip. He’s not a fan of hard, crunchy cookies. No, give this man a soft, chewy packed with chocolate cookie. Which is exactly what we have today.

Triple Chocolate Chip Cookies
2 large Eggs
16 tablespoons Butter (2 sticks)
2-1/2 cups Flour
1 cup Sugar
1 cup Brown Sugar
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Dark Chocolate Chips
1 cup Semi-sweet Chocolate Chips
1 cup Milk Chocolate Chips

Let eggs rest on the counter to reach room temperature.

Sift 3 cups of flour into a large bowl. Measure out 2-1/2 cups with the spoon and level method, transfer to a large mixing bowl.

Note: The extra half-cup is just that – extra – to get the correct amount of sifted flour.

In the bowl of a stand mixer cream butter into the granulated sugar first. Add eggs, one at a time, fully incorporating between additions. Stir in the vanilla and brown sugars, scraping down the sides as needed..

In another bowl whisk together the sifted flour, baking powder, baking soda and salt. Slowly add the flour mixture into the sugar mixture, scraping down the sides of the bowl once more.

In a third bowl mix together the three chocolate chips. Fold the chips into the batter, evenly distributing the chocolate throughout. Let cookie dough chill in the refrigerator for 45 minutes to an hour.

Heat oven to 350-degrees. Line cookie sheets with silicone liners. Use a scoop to form cookie balls. Place in the oven to bake for 10 to 12 minutes for soft edges or as much as 15 minutes for a crisper cookie.

Let cookies cool for 5 minutes on the baking mat, then transfer to a cooling rack to cool to room temperature. Repeat until all the cookies have been baked.

There is nothing so satisfying than fresh baked cookies and a tall glass of ice cold milk.

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In the beginning was the Word,
And the Word was with God,
And the Word was God.