Chocolate chip cookies have all kinds of variations and most people have definite preferences. I like mine a little soft and chewy in the center with a nice wide band of crunchiness around the edge. Getting both of those textures in one little cookie is perfection. Throw some chocolate into the equation and it's heaven. So many recipes claim to be the best one around. I'm not bold enough to proclaim my recipe the best, but it is really darn tasty.
|i use a small ice cream scoop for perfect cookie portions|
I did a little experiment with these cookies. I baked the batches at two different oven temperatures to see how the cookies were affected by a higher cooking temperature, and therefore a faster cooking time. The cookies cooked at the lower temperature were a little taller and the band of crunchiness around the edge was not quite as wide as the cookies baked at the higher temperature. You can see the difference in the two pictures I posted below. I will let you decide which you might prefer, or you could try both and decide for yourself.
|triple chocolate chip cookies baked at 305°|
makes about 30 cookies
Print me, Please!!!
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, room temperature
4 Tbsp granulated sugar
1/3 cup light brown sugar
1/3 cup dark brown sugar
1 tsp vanilla extract
1/3 cup bittersweet chocolate chips
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
|triple chocolate chip cookies baked at 350°|
Sift together the flour, baking soda, and salt; set aside.
Beat together butter and sugars on medium high speed until light and fluffy, 2-3 minutes. Add vanilla and egg; beat on medium high for 1 more minute. Stir in flour mixture with a wooden spoon until just incorporated. Add chocolate chips and pistachio nuts. Fold in gently with wooden spoon until well blended. Put dough in refrigerator for 30 minutes.
Preheat oven to 305° for softer, fluffier cookies or 350° for flatter, crunchier cookies. Place cookie dough by spoonfuls 2" apart on a lightly greased or parchment-lined baking sheet. Bake for 22 minutes at 305° or 15-17 minutes for 350°, or until lightly browned around the edges. Let cool on pan for 5 minutes, then remove to a wire rack to cool completely.