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.


Makes about 2 dozen medium-large cookies

Click here for the recipe.