Salted Triple Chocolate Chip Cookies

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!

• Servings: 48 cookies
• Difficulty: easy
• Print

recipe adapted from: New York Times

Ingredients:

• 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

Directions:

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.

Enjoy!

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.

Baileys Chocolate Chip Cookies

Here we are, with St. Patrick’s Day only 6 days away. That means it is time for me to start my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day this Sunday March 17th! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this lovely recipe for Baileys Chocolate Chip Cookies!

Soft and pillowy, these cookies are a bit more cake-like than your traditional chocolate chip cookies due to the addition of cream cheese and cornstarch. Another thing they’ve got on your average chocolate chip cookies is that these little devils are infused with Baileys. And let me tell you, that decadent Baileys flavor is very prominent. An what flavor is more evocative of Ireland…you know I mean besides Guinness…oh and whiskey. But then again whiskey is in the Baileys, so there you go.

Folks absolutely love Baileys. In fact, on December 3rd, 2007, the manufacturers of the beloved liqueur, announced the sale of the billionth bottle of Baileys since it was first introduced. A billion is a lot right? But you’re probably thinking, yeah but Baileys has been around for ever. They’ve had a lot of time to get to 1 billion. You’d be wrong. Baileys wasn’t introduced until 1973! Hard to believe! Baileys was the first Irish Cream to go on the market as well. There have certainly been plenty of  imitators since then, but Baileys continues to rule supreme.

And a little birdie just told me that the Baileys folks have introduced Irish Cream flavored chocolate baking chips! The chips are at a few select retailers right now but will roll out nationwide ahead of Easter this year. If you just can’t wait, you can also get ahold of them on Amazon. I have provided a link below.

But back to the Baileys Chocolate Chip Cookies we have today. The Baileys is in the batter, not the chips. And Oh my does it pair so well with those rich chocolate morsels. So easy to make and even easier to scarf down with a cold glass of milk…or maybe a nice cup of coffee spiked with a bit of Baileys. Don’t worry, I’ll never tell!

• Servings: 30 cookies - depending on how you scoop them
• Difficulty: easy
• Print

recipe from: Tutti Dolci

Ingredients:

• 2 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, at room temperature
• 3 oz reduced-fat cream cheese, softened
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1 large egg
• 3 Tbsp Irish Cream
• 12 oz. semisweet chocolate chips

Directions:

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.

Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and continue to mix until creamy.

Beat in egg, then add Baileys and mix in until combined.

Reduce speed to low and gradually add flour mixture; taking care to mix just until incorporated. Fold in chocolate chips, cover dough, and chill in the refrigerator for 2 hours or overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a medium cookie scoop, scoop out the batter and place 2″ apart on the prepared baking sheet. Flatten the scoops slightly.

Bake for 12 minutes, until the tops and edges are just turning golden brown. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Enjoy!

Baileys Chocolate Chip Cookies brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Baileys Chocolate Chip Cookies:

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

OXO Good Grips Medium Cookie Scoop

Baileys Original Irish Cream Baking Chips – These are not actually used in this recipe, but I promised you the link – so here it is!

 

Bacon Chocolate Chip Cookies

That’s right! Bacon Chocolate Chip cookies!!! My husband had scheduled a band rehearsal a week or so ago. He plays in several different groups and the folks from this ensemble hadn’t been here to play in quite some time. I wanted to whip up some sort of treat for the guys. Jay assured me that the Bacon Chocolate Chip cookies were the way to go. He was right. They were a big hit! In fact, I think these chocolate chip cookies are the best I’ve ever had, without the bacon. When you add that great, savory, salty bacon flavour to the sweet, chocolaty cookie….watch out! Perfection!

Bacon Chocolate Chip Cookies

recipe from The Craving Chronicles

makes 52 cookies

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
• 6 slices crisp cooked bacon, chopped

Directions

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.

Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.

Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 1 tablespoon cookie scoop, measure cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Oh No I didn’t……Oreo Stuffed Chocolate Chip Cookies!

Mega Cookies!

Yup! Don’t ya know it, I actually did! A couple of days ago Jay e-mailed me a link to Buns in My Oven blog. I have to say, take a look at it-its an absolutely fantastic site. I am totally addicted to it now. She doesn’t publish a lot of recipes for entrée type items, but oh my….the desserts. Stunning! She seems to love peanut butter just as I do as well, which is very endearing. Anyway, recently she posted a recipe for Oreo Stuffed Chocolate Chip Cookies. I absolutely could not stand it until I tried it out. What can I say that you already haven’t imagined? These cookies are just unbelievable, for so many reasons. Of course they are wonderfully yummy. They are also outrageously huge! Good Lord! I really had some fun making this recipe because it was my first real use of my new Kitchen Aid Stand mixer.

Fabulous Christmas Prezzie at work

Yay, oh Yay! Thanks so much Mom and Da. This stand mixer rocks! In addition, I’ve never really baked anything that made me giggle so much during the process. I was literally giddy the whole time and each time Jay stopped into the kitchen, he began laughing as well. I guess they really are that ridiculous. So how are these mood boosting cookies made? Basically you make the chocolate chip cookie dough and then you place one cookie scoop full of dough on the top and bottom of an Oreo cookie.

You then pinch the edges together around said Oreo and bake it.

Ready to be baked

 

Hot out of the oven

Voila! I would say they are little chunks of heaven, but as I mentioned before these cookies are far from little. They are the “Big Hosses” of the cookie world.

Now that's one BIG cookie!

Needless to say, we couldn’t have eaten all of these huge cookies ourselves….Well, actually we probably could have, but what with the supposed diet and all….So I made cute “cookie bomb” packages and sent them off with friends.

Cookies wrapped and ready to go!

You’ve gotta try ’em.

Yum!

Oreo Stuffed Chocolate Chip Cookies (recipe from Buns in My Oven)

*  2 sticks butter, softened

*  3/4 cup packed brown sugar

*  1 cup white sugar

*  2 large eggs

*  1 tablespoon vanilla extract

*  3 1/2 cups all-purpose flour

*  1 teaspoon salt

*  1 teaspoon baking soda

*  10 ounces semi-sweet chocolate chips

*  1 package Oreo cookies

Preheat oven to 350 degrees.

In the bowl of a stand mixer (that your parents may have gotten you for Christmas…Thanks bunches again Mom and Da) cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.

In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.

Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.

Using a cookie scoop place one scoop of dough on top of a Oreo Cookie. Place another single scoop on the bottom of the Oreo to creat a cookie sandwich. Seal the edges together to completely close in the Oreo.

Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

Dogs love cookies!