Jumbo Triple Chocolate Chip Cookies

Whenever I am invited to a potluck or any other gathering with family or friends, I always try and bring cookies. Everyone seems to love them and they are easy to serve and eat. My favorite cookie is a soft and chewy one. To help achieve this, I use part white bread flour in my recipe. along with a little sour cream. Baking time and temperature play a crucial role as well. I bake my cookies at 325 degrees so they don't get too brown or crisp. Removing them from the oven at just the right time will ensure a soft and chewy cookie. If you want to make these cookies smaller you can use a 1 1/2" cookie scoop. Bake for 3-4 minutes less. This recipe can also be easily cut in half.

4 cups of all-purpose flour

1 ½ cups of white bread flour

2 teaspoons of baking powder

1 teaspoon of baking soda

1 ½ teaspoons of salt

2 ½ sticks of unsalted butter, softened

½ cup of butter flavored shortening

1 ½ cups of dark brown sugar

1 ½ cups of white granulated sugar

4 large eggs

½ cup of sour cream

1 Tablespoon of pure vanilla extract

8oz. of white chocolate chips

10oz. of dark chocolate chips

12oz. of semi-sweet chocolate chips

Preheat the oven to 325 degrees.  Line a 12 ½” x 17 ½” baking sheet with a silicone baking mat.  Set aside.

In a large mixing bowl, combine the all-purpose flour, white bread flour, baking powder, baking soda and salt.  Mix well with a wire whisk.  Set aside.

In an extra large mixing bowl, combine the unsalted butter, butter flavored shortening, dark brown sugar and white granulated sugar.  Mix with an electric hand held mixer on medium speed until well combined.  Add 4 large eggs one at a time, mixing well after each egg.  Add the sour cream and pure vanilla extract.  Mix until incorporated.  Pour in the dry ingredients.  Use a large rubber spatula and mix by hand until half of the flour disappears.  Add the white, dark and semi-sweet chocolate chips.  Continue to mix just until the flour has disappeared. 

Use a 1/3 cup measuring cup to measure each ball of dough.  Evenly space six dough balls on the prepared baking sheet.  With the palm of your hand, gently flatten into an even circle.  I only bake six at a time because they get very big during baking.  Bake at 325 degrees for approximately 18-19 minutes or just until the center is no longer shiny and the cookies have set up.  The edges will be a very light brown.   Remove the cookies from the oven and let them sit on the baking sheet for about 5-7 minutes before removing them to a large cooling rack.  Continue baking the rest of the cookies.

Makes approximately 27 cookies. 


Enjoy,
Pam