Monday, March 1, 2010

Triple Chocolate Chunk Cookies

I turned in my paper Sunday morning. My brain is fried. I missed blogging. Did you miss me? After spending hours and weeks on that paper, I just want to write simple, short sentences now. Funny how that previous sentence was pretty long. See? Brain. Fried.
While working on my paper, I was craving cookies. That craving may have come along after seeing the onslaught of chocolate chip cookies (CCCs) on the blogosphere. Anyway, I used one of my favorite CCC recipes and instead of using just one type of chocolate, I used all the chocolate I had in my cupboard: Valhrona fèves, Ghiradelli white chocolate chips, and Callebaut milk chocolate chunks (hence the name "chunp" = "chunk" + "chip" of chocolate).
These cookies came out perfectly. What I liked about them was the variety of flavors that just melted and mingled on my tongue. Also, with the three types of chocolate in there, each cookie came out tasting and looking different. So, one cookie tasted more like a white chocolate cookie while another tasted more like a milk or semi-sweet chocolate cookie.
Even when I accidentally overbaked them by one or two minutes, they were still soft in the middle. You are supposed to refrigerate the batter for optimal flavor, but I baked a small batch of cookies on the same day I made the dough and baked another batch the next day. Then I stored the baked cookies in a Ziploc bag for whenever I was hankering for a cookie as I typed my paper. I still have more batter in the fridge, and I plan to make ready-to-bake balls of dough, flash freeze them on a jelly roll sheet for an hour, throw the balls in a freezer bag, and then freeze them so they'll be available for future cravings.
With the three types of chocolates, cake/bread flour combination, and refrigerated dough, this is not your ordinary chocolate chip cookie. I hope you make these today.
It's good to be back!

Triple Chocolate "Chunp" Cookies
aka Leite’s Consummate Chocolate Chip Cookies
Adapted from Smitten Kitchen and David Leite via The New York Times
Yield: 1 1/2 dozen 5-inch cookies
1 2/3 cups (8 1/2 ounces) cake flour (I weighed my ingredients this time around)
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, room temperature
2 teaspoons natural vanilla extract
1/3-1/2 pound semi-sweet fèves, 1/3-1/2 pound white chocolate chips, 1/3-1/2 milk chocolate
Sea salt (optional; I didn't add extra flour on top because you can taste the salt in the cookie already)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (I use a whisk instead)

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and try to incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. [Dough may be used in batches, and can be refrigerated for up to 72 hours.]
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 17 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


  1. Of course we missed you, Memória! Baking is a great way to rest that poor, fried brain. ;) Those cookies look so chocolatey and divine! Awesome, awesome photos!!

  2. Fantastic, pretty that they had been these cookies....

  3. hola memoria,
    i'm the first time on your blog and already a follower. your cookies look so yummy. cu

  4. Congratulations, this cookies are very good...a kiss Luciana

  5. AMAZING!! SO amazing I just stumbled it!! You go girl!


  6. They look decadent, rich and so delicious. I'll take a few with ice cold milk please.

  7. Las galletas mirada rica y deliciosa. I've seen the NY Times CCC recipe on two blogs today. I think it's a sign that I should make them! Love that you loaded them up with different chocolates!

  8. These cookies look gorgeous - love the mingling of chocolates. What an addictive treat :)

  9. It's good to have you back!

    Now when you say you'll have them available for future cravings, do you really mean you're saving some for me? ha ha! kidding. sort of. :-)

    I've wanted to make these for so long and I telly myself I'm going to make them and for some reason I don't. I think I'm intimidated by their fanciness. tee hee!

  10. I think you need to mail some to Macomb...My address is......

  11. those cookies look fantastic! I just handed in a big paper yesterday - I completely follow you on missing writing your blog and feeling tired of writing at the same time :)

  12. Studying ALWAYS makes me hungry. I am totally a "bored" eater. These cookies look amazing!

  13. I'm pretty much the only person in America that hasn't tried making these yet. Must remedy that.

  14. Mmmhhh, so tempting! Those cookies look fantastic!



  15. Delicious, delectable, delightful, defining, and de best--how's that for alliteration!!!!!! I love your Triple C cookies and I love you too, baby girl :o)

    Welcome back--keep up the good work with the baking, photographing and the writing; I am praying that you will hear good news about your paper soon!

  16. Que hermoso-tus fotos son perfectos. Ahora quisiera un cookie en vez de avena con mi cafe...

  17. Brilliant idea to keep coockie sized portions in the freezer for emergency cravings. Solves the "eating the whole batch at once" problem nicely.

    Glad you won the fight with the paper. I knew that armed with these and the oatmeal cookies you couldn't fail!

  18. Chocolate chip cookies are by far my favorites. I am absolutely going to TRY to freeze some dough in balls the next time I bake some. The problem is that my son and I would likely dip into the container for raw cookie dough and have none left to bake. :)
    Congrats on finishing your paper!

  19. Among the three best chocolates in the world -- all in one fine cookie. This is an automatic "10'' in the cookie ratings. ;)

  20. Memoria, congrats on finishing your paper. You need to celebrate! These cookies look fabulous. Love the different chocolate you used. Yum!

  21. Ju - Aw, thanks. I missed your comments on my blog.

    Anja - thanks for stopping by!!

    Stella- Gracias por dejar un comentario en mi blog. Me reí después de ver lo que dijiste sobre la avena jaja. Espero que me visites de nuevo y yo haré lo mismo.

    Monica - They are already gone haha. I gave some away to my colleagues. I will make them again just for you :).

    Laurian - You are too funny!!! I should mail you some treats.

    Sweet Foodie- good luck on your paper!!!

    Esi - yes, you must.

    Mom - Thanks! I love you!

    TSB - haha. Yes, the cookies helped me succeed. LOL!

    Oneordinary - thanks so much!!

    Carolyn - I agree - three best chocolates. The cookies were beyond amazing and worth of a 10 rating.

    msmeanie - Thanks so much!!

  22. Those look and sound wonderful! Nothing beats a chocolate chip cookie and a chocolate chip cookie with three kinds of chocolate is even better!

  23. I love chewy cookies and I'm definitely going to try this one day!

  24. Yummy... I like to taste it. Thanks for sharing.
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