If you love a nice big, thick, and chewy cookies stuffed with not only chocolate but also white chocolate and peanut butter chips, this one is for you!
One would think that for someone who bakes and cooks on a regular basis, the concept of a hot pan coming out of the oven would be second nature. I do not think I have survived a single moment in the kitchen without acquiring some sort of burn. Unfortunately today was one of the worst yet.
Once again I had forgotten to take out the broiler pan, as I store it in the oven, before preheating. Before I put the first cookie sheet in the oven I put an oven mitt on my right hand and took the broiler pan out to place it on top of the oven to cool. Where could I go wrong? For some reason that escaped me because I then decide to transfer the pan to my left hand for proper oven-top placement.
Needless to say this action was immediately followed by many yelps. Lesson of the day: ALWAYS wear two oven mitts! I could even benefit from shoulder high mitts. Yes I burn myself on my uppers arms despite wearing these heat protectant devices. I have a special talent.
However, the pain is worth it for the interaction of these cookies with my taste buds. One bite distracts me from my still burning hand if only for a moment. I created this recipe as a hybrid between one I found on Allrecipes and another by Alton Brown on the Food Network finished off by a medley of three kinds of “chips” (but you can obviously just use semisweet chocolate chips too). This is as close to instant gratification as it gets!
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, melted and cooled to almost room temperature
- 1-1/4 cups packed dark brown sugar
- 1/4 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk
- 1 cup each semi sweet chocolate chips, white chocolate chips, and peanut butter chips
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the melted butter, brown sugar and white sugar until light and fluffy. Beat in the vanilla, egg, and egg yolk until creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chips by hand.
- Lightly coat a 1/4 measuring cup with non-stick cooking spray and use to make large balls of dough. Cover tightly and chill for at least 2 hours*, but overnight for best results.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper). Place cookie dough onto prepared baking sheet, about 3 inches apart.
- Bake for 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.
Post updated 12/22/19, the picture above is the original.