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Triple Chocolate Chip Cookie Recipe by Ovens of Brittany
Triple chocolate chip cookies. Think about that name. These are simply one of the best cookies I have ever made out of a cookbook. My husband used to work for a restaurant called Ovens Of Brittany in Madison, WI, they had a well renowned bakery in house and many yummy specialties. He was a baker there about 20 years ago, and kept their cookbook for the future, knowing that their recipes were fabulous. This is a recipe unchanged from the cookbook except for the third type of chip. Instead of using white chocolate chips, we decided to use Andes mints chopped up by hand. I also reversed the amount of semi-sweet and milk chocolate chips. I put more milk chocolate chips in since I had a bag of them already open that I wanted to finish off.
The cookie batter base of this cookie is amazingly moist and chewy and holds up very well with all three types of chips. I was afraid the batter would not hold its shape well with the large amount of chips. However, I was quite pleased with just how good it did hold up. It has a wonderful, buttery flavor and is not too crispy. It is really the perfectly balanced cookie dough. These are also larger cookies than I have ever made before. I would definitely recommend making them 2 heaping Tbsps each, the size works very well with the amount of chips. Shaping the cookies gently with your fingers also helps them stay together better. I have not done that before with chocolate chip cookies and am glad I followed the directions in that respect. These cookies are very enjoyable and packed full of chocolate chip goodness. I hope if you get a chance to try them, you enjoy them as much as my family did!
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 1/2 cups flour, I used unbleached
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz (about 1 cup) semi-sweet chocolate chips, I actually used 3 oz
- 3 oz (about 1/2 cup) milk chocolate chips, I actually used 6 oz
- 3 oz (about 1/2 cup) white chocolate chips, I used Andes mints instead
- Preheat oven to 350°. Lightly grease cookie sheets with non-stick spray.
- Cream softened butter and sugars in blender until light and fluffy. Lightly beat eggs and vanilla before adding, then add to butter/sugar combination. Mix until well blended.
- In another bowl, combine flour, baking soda and salt. Toss lightly together to blend. Add this to the creamed mixture and stir until flour is just mixed in. Stir in all the chocolate chips, do not overmix. Dough will be somewhat stiff.
- Drop well-rounded scoops (each about 2 heaping tablespoons) three inches apart on cookie sheet. Press each cookie lightly with fingertips to shape. Bake 12 -14 minutes until lightly browned. I found that this time was too long and I shortened the cooking time to 9 minutes. I believe my stove might be somewhat on the hot side, so just watch the cookies carefully. Serve with a large glass of milk and enjoy!