One Recipe for 3 Cookies – I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!
So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.
I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.
Without further ado, let’s jump right in and let me tell you exactly what I did.
One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.
The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.
I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.
Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.
One Recipe for 3 Cookies
Yields: 26 cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, melted
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups bread flour
- 1 1/2 cups chocolate chunks
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
- With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
- Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.
