Chronicles of a Sleepy Rabite

This is being posted for Flor Enojada’s benefit, but I’m sharing with everybody!

Triple Chocolate Chip Cookies

(Adapted from Essentials of Baking by Williams-Sonoma)

Preheat oven to 350°F/180°C.

1 1/4 cups all-purpose flour (I use unbleached)
1 tsp baking soda
1/2 tsp salt (see below)
1/2 cup unsalted butter, room temperature (I use salted butter and cut out the above salt)
1/2 cup firmly packed golden brown sugar (I use demerara brown sugar)
6 tbsp granulated sugar (I use more brown sugar instead)
1 large egg
1 tsp vanilla extract (I use a tablespoon)
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

Combine butter and sugars. Beat on medium until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low until just incorporated. Mix in chocolate chips.

Drop the dough by heaping teaspoons on a non-stick or parchment-lined baking sheet, spacing 2″/5 cm apart. (They do expand.) Bake until bottoms and edges are lightly browned, about 10-13 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks. Apparently stores in an airtight container for up to three days, but these were tasty after a whole week.