Triple Chocolate Chunk Cookies

Ingredients: 

• 2 sticks unsalted butter  

• 1 C. white sugar  

• 1 C. light brown sugar, packed  

• 2 eggs, at room temperature  

• 2 tsps. vanilla extract  

• 3-1/2 C. all-purpose flour, measured evenly  

• 1 tsp. baking soda (dissolved in 2 tsps. of hot water)  

• 1/2 tsp. kosher salt  

• 1 tsp. cinnamon  

• 2 C. chopped good quality chocolate, a mix of milk, semi-sweet and dark (preferably Ghirardelli) 

Directions: 

• Preheat oven to 325°.  

• Line baking sheets with Silpat mats or parchment paper.  

• Cream together the butter and both sugars, careful not to overmix.  • Beat in the eggs, 1 at a time, until fully incorporated. Mix in the vanilla extract.  • Add in the dissolved baking soda. 

• Sift together the flour, salt, and cinnamon. Add the flour mixture into the  creamed butter, 1 cup at a time, just until the dough comes together, careful  not to overwork. 

• Gently hand stir in the chocolate. 

• Using a small cookie scoop, evenly measure out cookie dough and place onto  cookie sheet, about two inches apart, careful not to overcrowd. Chill your  dough- this really does help ensure a that cookies do not spread!  

• Bake cookies in preheated oven for 12 minutes (less if your oven tends to run  hot); allow to cool one minute on baking sheet, then move to cooling racks.  

*If using parchment paper, cookies may puff up slightly when baked. If so, gently press  on tops of cookies as soon as they are removed from the oven, either using your fingers  or a small, metal spatula. This will give them a smooth, bakery-like surface.

Courtesy of Chef Desiré