Lindt Triple Threat Chocolate “Chip” Cookies

So, chocolate chip cookies are hands down my favorite cookie and although I LOVE cake (chocolate with vanilla (old-school) buttercream, please) and I LOVE donuts, I might just love chocolate chip cookies the tiniest bit more than any other sweet treat. 
When I first posted about my love of chocolate chip cookies, as well as my recipe for them, it didn’t occur to me that a day would come when I might feel the need to revisit the recipe – after all it calls for bread flour (for an extra chewy cookie), melted butter (again, adds to chewiness), and a secret ingredient (rice krispies -I’m really not very good with secrets). 
But then my nephew, who works for Lindt Chocolate, asked me if I’d like several pounds of white, milk, and dark chocolate, and developing a new cookie recipe seemed imperative. I had just finished reading (yes, I “read” cookbooks – like every headnote, etc. – the way others read novels) Stella Park’s Brave Tart, and had learned that chopping chocolate bars (as opposed to using chocolate chips) is one of the keys to a great chocolate “chip” cookie, and so my nephew’s offer was quickly accepted. The chocolate arrived, the tinkering began, and here, lucky you, is the chewy, butterscotch-y, chocolate-shard-filled result.

Lindt Triple Threat Chocolate "Chip" Cookies
Print
Ingredients
  1. 2 1/2 cups bread flour
  2. 2 tsp kosher salt
  3. 1 tsp baking soda
  4. 1/2 cup dark chocolate, chopped, preferably Lindt
  5. 1/2 cup milk chocolate, chopped, preferably Lindt
  6. 1/2 cup white chocolate, chopped, preferably Lindt
  7. 2 sticks of unsalted butter, melted (i use the microwave) and cooled slightly
  8. 3/4 cup granulated sugar
  9. 1 cup dark brown sugar, packed
  10. 1 large egg
  11. 2 large egg yolks
  12. 1 tbsp heavy cream
  13. 1 tbsp pure vanilla extract
  14. Maldon sea salt for sprinkling
Instructions
  1. whisk the flour, salt and soda together in a medium-sized bowl. add the chopped chocolate to the bowl and toss in the flour mixture. set aside.
  2. in the bowl of a stand mixer, fitted with the paddle attachment, on medium speed, beat the butter and sugars together until glossy and thick and the color lightens somewhat (at least 5 minutes) scraping down the bowl with a rubber spatula, if necessary.
  3. add the egg and yolks to the mixing bowl all at once and beat until fully incorporated. add the cream and vanilla and beat again. scrape down the bowl, if necessary. the dough is super wet and needs much less scraping than your average cookie dough.
  4. with the mixer running on low speed, add the dry ingredients and chocolate to the mixing bowl, and mix until barely combined. you should still see unincorporated flour in the bowl. remove the bowl and finish mixing with a rubber spatula. making sure to scrape up the wetter dough from the bottom of the bowl.
  5. using a 1/4 cup ice cream scoop (or 1/4 cup measuring cup) for large cookies - my personal favorite- or a 1 1/2 tablespoon scoop (for smaller ones), place balls of the dough on to a parchment-lined baking sheet, cover with plastic wrap and place the sheet in the refrigerator for 24 to 72 hours.
  6. when ready to bake off the cookies, preheat the oven to 350 degrees. place 12 balls of dough (if making smaller cookies, less if making larger ones) on a different parchment-lined sheet and bake for about 12 minutes (i'm also hugely in favor of slightly under baking cookies). once removed from the oven, slightly flatten each cookie with a spatula (final thing i'm hugely in favor of: flat-ish thick and chewy cookies, as opposed to puffy ones), let cool briefly and enjoy.
Jessie Sheehan Bakes https://www.jessiesheehanbakes.com/