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 Red Mill 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.

Yield: 16-18 cookies

Ingredients:

• 1 stick unsalted butter, softened

• 1 cup firmly packed light brown sugar

• 4 tablespoons granulated sugar

• 1 large egg

• 2 teaspoons pure vanilla

• 2 cups all purpose flour (I love Bob’s Red Mill Pastry flour)

• 1⁄2 teaspoon baking powder

• 1⁄2 teaspoon baking soda

• 1⁄2 teaspoon kosher salt

• 4 ounces Belgian milk chocolate, roughly chopped (trader Joe’s)

• 1/4 cup semi-sweet baking chips

• 3 ounces white chocolate (Ghirardelli white chocolate bar, broken in small chunks)

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, combine flour, salt, baking powder and baking soda. Using a mixture with the paddle attachment, cream butter and sugars until smooth and creamy. Reduce speed of mixer and add egg and vanilla until well incorporated. Add flour mixture and mix on low. Fold in chocolates and combine on low until incorporated. Using a 2 inch ice cream scoop ( or about 2 tablespoons of dough, scoop dough in a ball. Place cookies on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes in the middle of your oven until just cooked and tops are beginning to crackle. Remove from oven. Let cool 5 minutes, transfer cookies to cooling rack to cool completely. Enjoy!