I have been making cookies for a very long time. This is my go-to recipe that I have tweaked over the years and can bake in about 20 minutes. They use three kinds of chocolate – and chunks of various sizes which affords the cookie with a variety of textures and chocolate flavor in each bite. My preference is ghiradelli – semi sweet morsels, milk chocolate baking chips and a white chocolate bar. I also rely on brown sugar and a low baking temperature which yields a chewy cookie that is a family favorite. I have recently started using Bob’s pastry flour which I have found to be a little finer and well suited for baking pastry and cookies. I am often asked for the recipe and love to share. I do think investing in baking sheets that are insulated (meaning they have air in the interior) makes a big difference in baking your cookies evenly. If you triple this recipe, it makes an awesome cookie cake. Put the dough in a large rimmed 14 ” pizza dish, spray with cooking spray and bake at 350 for about 25 minutes. You can decorate the cake for any occasion.
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