Rons Triple Chocolate Chip Cookies Recipes

RON'S TRIPLE-CHOCOLATE CHIP COOKIES

Steps:

• Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
• In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
• Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
• Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
• Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.

SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Line 2 rimless baking sheets with parchment paper.
• In a bowl, sift together the flour, baking soda and salt and set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar.
• Beat with a wooden spoon until smooth.
• Add the egg and vanilla and beat until well blended.
• Slowly add the dry ingredients and stir just until incorporated.
• Stir in the chocolate chips.
• Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F and line cookie sheets with parchment paper.
• Cream sugars and butter until light.
• Add eggs and vanilla, beat until fluffy.
• Sift dry ingredients and add to butter mixture, mixing well.
• Mix in chips and nuts, if using.
• Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes.
• Cookies should brown but remain soft.
• Cool on wire racks.
• These freeze very well.