Today I celebrate my birthday.
At first, I was extremely sad because I am away from my close friends and family. Somehow, a birthday apart from those who know me best sounded wrong, even tragic. I mean, these are the friends who celebrated my 16th by jumping into a pool at the stroke of midnight even though it was raining and the middle of December. The friends who fixed me drinks on my 21st after a bad boy-mishap occurred. (They were also the friends who made me a major egg sammie to fuel my hungover sadface).
But, that’s the way life goes. However, I’m an extremely lucky gal because the minute I mentioned my birthday anxiety to a couple of lovely friends here in New York, they immediately jumped at the chance to celebrate it here. Delicious food, sweets, and cocktails in the city I love.
What more could this girl ask for? To live in the most exciting city in the world, to have friends who enjoy seeing good music and eating amazing foods, and to have my close network of great gals back in California who will gladly pick up my phone calls even with the time difference. Seriously, I’m blessed and couldn’t imagine anything more…
Well, maybe a slice of this with this… In all honesty, I hope 2012 brings more laughter, more joy, more challenges, and more growth. A new job is on the horizon, and even a new apartment. I am dying of excitement so hurry up and get here, 2012!
Anyways, I bring you a classic, a favorite of mine. I know that everyone has a chocolate chip cookie recipe that they turn to but I think you should try this one. It’s the best one I’ve ever tried. I couldn’t recommend it more. This time, I added three different types of chocolate: bittersweet, white chocolate, and semisweet. The blend of chocolates made this an even better cookie than I could have imagined. It’s super simple: a quick mix in the mixer and a little time in the fridge. That’s it! Great for your Christmas Eve movie-watching night, right? At least, that’s my plan!
Triple Chocolate Cookies
Origin: “Ready For Dessert” by David Lebovitz
Yield: 40-48 cookies
Prep Time: 15 min
Cooking Time: 10 min
Inactive Prep Time: Two hours to chill or overnight
8 ounces Unsalted Butter, at room temperature
1 cup Packed (215G) Light Brown Sugar
¾ cup (150g) Granulated Sugar
2 large Eggs, at room temperature
1 tsp Vanilla Extract
2 ½ cups (350g) All Purpose Flour
¾ tsp Baking Soda
⅛ tsp Salt
7 ounces Bittersweet Semisweet Chocolate, coarsely chopped into ½ – 1-inch chunks
7 ounces Semisweet Chocolate, coarsely chopped into ½ – 1-inch chunks (or semisweet chocolate chips)
4 ounces White Chocolate, coarsely chopped into ½ – 1-inch chunks
In a small bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated.
Stir the flour mixture into the beaten butter until combined, then mix in all of the chopped chocolate until just combined.
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferable for 24 hours.
Once chilled, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the baking sheets. Bake the cookies until lightly browned in the center, about ten minutes. Don’t forget to rotate the baking sheet midway during baking. Remove from oven and let cookies cool. Once firm enough to handle, transfer cookies to a wire rack with a spatula.
Storage: The cookies can be stored at room temperature for up to five days in an airtight container.