Ok, so while we’re talking cookies…like you know, those cookie recipes that I wanted to share before the Christmas holiday, ‘cept didn’t….Today I have a truly tasty treat to share with you. And I guess the good news is that although I often bake them for Christmas, just like my Vermont Maple Shortbread, these darlings are delicious year round. So, drum roll please… may I present: Salted Triple Chocolate Chip Cookies! Packed full of three different types of chocolate chips and topped with a sprinkling of flaky sea salt, these chocolate chip cookies are crisp and chewy, sweet and salty perfection!
Now I know some of you are rolling your eyes around in your head and thinking ‘Good Lord Woman, we know how to make a chocolate chip cookie!” I’d wager you are correct. But hear me out – You don’t know how to make these chocolate chip cookies and let me tell you, they are da bomb!
Well, I guess you might know how to make them, that being said. This recipe is from the New York Times originally. I really just decided to add a blend of chocolate chips to the mix rather than the solely 60% dark chocolate that they indicated. I also decided to change the size. The Times had recommended making really large cookies, batter scooped out in the size of large golf balls! That makes for one big cookie. Not a skillet cookie mind you, but still…I use a medium cookie scoop for these little gems.
These cookies are pretty easy to make but do require a bit of planning both time wise and ingredient wise. You do have to keep in mind that there is an overnight (24 hour) chill involved and instead of good ole all purpose flour you use a combination of cake and bread flours. But believe me, the effort is so worth it. And another fun thing you can do with this recipe is keep that 24 hour rested dough in the fridge for up to 72 hours. This will let you scoop out dough for batches of fresh baked cookies over several days. Hold on. I said, Fresh baked cookies. Every day. I bet everyone will want to weekend at your place once the news of your hospitality gets out!
Salted Triple Chocolate Chip Cookies
recipe adapted from: New York Times
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- 6 oz. dark chocolate chips
- 5 oz. semisweet chocolate chips
- 5 oz. white chocolate chips
- Flaky Sea salt for sprinkling over top
Sift the flours, baking soda, baking powder and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until very light. This will take about 5 -6 minutes and please do not cut this time short. Add the eggs one at a time, mixing thoroughly between each addition. Add the vanilla and mix until incorporated.
Add the flour mixture to the bowl. Mix on low speed until just combined. Seriously, as soon as the four is just combined turn the mixer off. This should only take 5 – 8 seconds. Mix the blend of three chocolate chips into the dough.
Line a baking sheet with parchment paper. Using a medium sized cookie scoop, scoop out dough balls and place them on the prepared cookie sheet. (For instructions for larger cookies, see below) You do not need to leave any space between them. Sprinkle the dough balls with flaky sea salt. Cover the tray with plastic wrap and refrigerate for 24 -36 hours. (If you would rather not scoop out the dough balls ahead of time, you can just press plastic wrap onto the dough and pop the whole bowl into the fridge. Then when you are ready to bake you can portion the dough. I prefer to scoop while the dough is at room temperature. Once it is refrigerated it is definitely a bit more of a challenge to scoop.)
Once ready to bake, preheat the oven to 350F. Line a baking sheet with parchment paper. Transfer the chilled cookie dough to the baking sheet, leaving about 1″ between cookies. Bake until golden brown, about 8 – 11 minutes.
Allow cookies to cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
***I will sometimes make up a batch of the dough and once it has chilled in the refrigerator for 24 hours, I remove the dough balls and place them in gallon freezer bags. The dough keeps well for 1 – 2 months. When ready to bake, remove the desired amount of dough balls and bake as usual. You may need to add 1 minute or two to the baking time if baking from frozen.
***If you would like to make big cookies, scoop our 3.5 oz of dough, the size of a large golf ball. When ready to bake, make sure you give them plenty of room to spread out on the baking sheet, probably only getting 6 cookies per sheet. Bake for 18 – 20 minutes.
Links for helpful Kitchen Tools & Ingredients for Salted Triple Chocolate Chip Cookies:
Kitchen Aid Artisan Stand Mixer
Oxo Good Grips Stainless Steel Food Scale
OXO Good Grips Medium Cookie Scoop
Chiptastic Chocolate Chip Blend – King Arthur Baking has a ready made blend of chocolate chips which includes milk, semisweet and white. I make my own blend which is white, semisweet and dark chocolate. Love dark chocolate around here. But I thought you might want to know about this time saver.