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Makes about 48 cookies

View Recipe

Makes about 48 cookies

Chunks of three different types of chocolate make these cookies quite decadent.

Nutritional analysis per cookie:Calories 170 (47% from fat)
carb. 22g
pro. 2gfat 9g
sat. fat 4g
chol. 22mg
sod. 151mgcalc. 5mg
fiber 1g

Ingredients

3cups unbleached, all-purpose flour

1teaspoon baking soda

½teaspoon kosher salt

16tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at roomtemperature

1cup packed light brown sugar

¾cup granulated sugar

2large eggs, room temperature 1½

1teaspoons pure vanilla extract

4ounces bittersweet chocolate, broken

into ½-inch pieces (may substitute with
¾ cup chocolate chips)
4ounces semisweet chocolate, broken into ½-inch pieces or use chocolate chips(about ¾ cup)
4ounces milk chocolate, broken into
½-inch pieces or use chocolate chips (about ¾ cup)

Line two baking sheets with parchment paper; reserve.
Combine the flour, baking soda and salt in a small bowl; reserve.
Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to soften. With mixer running, add both sugars and cream together on Speed 4 until light and fluffy. Scrape the entire bowl well.
Reduce speed to 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape the entire bowl.
With the mixer running on Speed 2, add the dry ingredients and mix until just combined. Scrape the entire bowl well and then add the chocolate. Increase to Speed 3 and mix just until fully incorporated.
Drop well-rounded scoops (about 1½ tablespoons, or use #40 ice cream scoop) onto the prepared pans. Cover with plastic wrapand refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F. Bake until cookies are nicely browned, about 12 to 16 minutes. Remove from oven and cool in pan; transfer to a wire rack to cool completely.
TIP: For evenly baked cookies, be sure to rotate baking trays halfway through baking time.