Secret’s out. I’m telling you my number one most cherished recipe to my ooey gooey chocolatey cookie goodness.
I’ve been using this recipe since seventh grade and this is actually what first took me into the kitchen to bake. Of course, when growing up my mom would ask me if I wanted to help make a cake here and there, but this is when I threw away all cake boxes and frozen cookie dough and began to make everything from scratch.My seventh grade teacher was sending care packages to some military troops for Christmas and asked us all if we wanted to contribute something. There was an option of baking homemade cookies and for some reason, I volunteered for that portion. I went online, found a recipe, and have been using this cookie recipe ever since.
As for this recipe, I actually don’t remember where it came from as it was over nine years ago. I keep all of my recipes in a Word document and over the years, I’ve adapted to how I liked, tweaking a little bit of this and adding a little bit of that. In the end, I have come out with superior cookies each time, without fail.
This recipe is quite special to me. Take it, bake it, taste it, savor it, love it.
Triple Chocolate Chip Cookies
2 sticks unsalted butter, room temperature
1/2 c vegetable shortening
3/4 c sugar
1 3/4 c packed dark brown sugar
3 eggs, room temp
1 1/2 tsp vanilla
3 2/3 c all purpose flour
2 tsp baking soda
1 tsp salt
1 package semi-sweet chocolate chips
6 oz milk chocolate, chopped
6 oz dark chocolate, chopped
Preheat oven to 375 degrees.
Sift flour, baking soda, salt and set aside. In a stand mixer with paddle attachment, whip butter and shortening. Add sugar, whip until light and fluffy. Add in dark brown sugar and mix until combined. Add in eggs, one at a time, then vanilla.
Lock down the stand mixer and add in all chocolate and mix for 30 seconds. Many recipes have you fold in the chocolate last, but I add it in here not only to make sure the chocolate is well incorporated in, but some bits of chocolate sweetness will be mixed into the batter when the paddle is mixing it. Once all the chocolate is added in, add the flour in two additions on low speed. As soon as all is incorporated, turn mixer off. Avoid over mixing.
Using an ice cream scoop, evenly spoon them onto parchment paper and bake for 12-15 minutes and lightly golden brown. Transfer to a cooling rack to completely cool and enjoy with milk!