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Home Pistachio Cake With Lemon Curd

Chewy Triple Chocolate Chip Cookies Recipe

Ingredients

How to make it

  • Sift the flour, salt, baking powder, and baking soda in a bowl.
  • Cream the butter and sugars in a separate, large bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
  • Beat in the eggs one at a time, then beat in the vanilla.
  • Add flour mixture in portions, mixing to incorporate as you go. (I did this part with a wooden spoon instead of the mixer.)
  • Stir in the chocolate chips.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour, preferably overnight.
  • When ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper.
  • Drop heaping tablespoons full of dough onto the baking sheets, about 2 inches apart.
  • Place in middle rack of oven and bake until the cookies are golden around the edges but soft in the middle, about 12 minutes.
  • Remove from oven and let cool 10 minutes on sheets, then transfer to racks to cool completely - but you'll probably want to sneak one right away, just be careful b/c the melty chocolate can be hot :-)
  • I baked a few the first day and left the dough in my fridge baking some for several days. Dough may also be frozen. I'd probably freeze them already portioned out - first freezing on lined baking sheet then transferred to a freezer bag.

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The Cook

DetroitTokyo Detroit, MI

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