I slid over to my stash of chips and found a bag of chocolate chunks, a 3/4 bag of milk chocolate morsels, and a bag with about 1/3 of it filled with white chocolate morsels. I grabbed them all and decided to just make a "dump in what I have" cookie!
I've said before, and I'll say again, I like the base mixture of a Toll House Cookie - really, it's hard to beat! So, you'll notice the basics of this cookie are just that...with a few tweaks that really, IMHO, make it special.
Here it is:
THREE-KINDA-CHOCOLATE CHIP COOKIES
Adapted from Toll House Chocolate Chip Cookie Recipe
Printable Recipe Here
2 1/4 cups Unbleached All Purpose Flour (I am a King Arthur flour fan)
1 teaspoon ground cinnamon (brings a wonderful warmth to the cookie)
1 teaspoon baking powder (Toll House recipe uses baking soda - but I went from memory and didn't check and already had the baking powder out for my sugar cookies...it seemed to work okay!)
3/4 tsp. fine sea salt (I don't use kosher salt in these cookies)
1 cup (2 sticks) butter, softened (I use salted butter - usually do, because that's what I grew up with)
3/4 cup packed brown sugar
3/4 cup granulated white sugar
1/2 tsp. vanilla extract
2 Tbsp vanilla bean paste (needed a stand-up-to-the-chocolate flavor)
2 large eggs - room temperature
12 ounces Semi-Sweet Chocolate Chunks - Nestle Toll House brand
8 ounces Milk Chocolate Morsels - Nestle Toll House brand
4 to 6 ounces White Chocolate Morsels - Ghirardelli brand (I didn't measure and would have been happier with 8 ounces - to equal the Milk Chocolate volume)
Preheat oven to 375 degrees Fahrenheit. Prepare baking sheets with parchment paper or silicone mats. I prefer the mats.
Whisk dry ingredients in large measuring cup and set aside.
In bowl of a stand mixer, beat butter and both sugars until fluffy. Add eggs one at a time, while beating, and then add the vanilla bean paste and the vanilla extract.
With mixer on low, add the whisked dry ingredients about 1/3 at a time, mixing between each addition. Stop mixer to add chips and chunks.
Add the chunks and, on low, mix just until barely combined. Stop and add the other two morsels and pulse a couple of times to mix gently. Remove the beater, scrape all the way to the bottom of the bowl and gently mix a couple of times with a sturdy spoon.
This batch made 2 dozen that I baked...and I froze twenty balls of cookie dough for later use. I used a medium size cookie scoop to get that number of cookies.
Bake 12 at a time on the baking sheet and bake 10-12 minutes for a chewy cookie. For the frozen ones, I will generally bake at 350 for 11 to 13 minutes from a frozen state. I don't thaw or put in fridge first. They turn out beautifully straight from the freezer.
|Frozen bag of cookie dough balls are great to keep in the freezer.|
I allow to freeze on a smaller cookie sheet in the freezer,
then remove them to a freezer zipper bag.
Remove as much air as possible before freezing.
Double bagging won't go amiss!
The men in the house were very pleased and I notice there are less than a dozen left...that's a good thing!
|Dark, Milk, White...a great combination of chocolate with|
the underlying cinnamon and vanilla flavors.
Made a really tasty cookie!