Jim Fobel has done it again! My son Jake passed his swim test and wanted to make chocolate chip cookies to celebrate! Well, you never have to twist my arm for that but I was thinking I would try a new recipe. Of course I have about 14 other recipes I love and adore for chocolate chip cookies but I am always up for a baking adventure. I pulled out my Jim Fobel baking book to see if he had a recipe, since every other recipe from him has been amazing, and sure enough he did! His called for chocolate chunks instead of chips! Perfect! I decided to use three types of chocolate chunks, Hershey bars, Baker’s semi sweet and Ghirardelli semisweet. The combo of chocolates added a lot of flavor and character and these cookies received rave reviews. I did not chill the dough….remember I was baking with a 6 year old who wants no part of chilling times. If you want a thicker cookie, try chilling the dough for a few hours prior to baking. Either way, these triple chocolate chunk cookies are sure to bring smiles to everyone who smells them and eats them! Oh, and did I mention the melty ooey gooey factor from using chunks instead of chips? Genius! Check out Jim Fobel’s Baking Book here….it truly is fabulous!
See this picture with the dripping chocolate? Love this because my oldest son was eating a cookie and when the chocolate dripped he yelled, Mom you have to get a picture of this!! So cute! #sonofablogger
- ½ cup salted butter
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla
- ½ teaspoon kosher salt
- 1 egg
- 1 cup Pillsbury flour
- ½ teaspoon baking soda
- 8 ounces chopped chocolate (I used a combo of hershey's milk chocolate, baker's semi sweet and Ghirardelli semi sweet)
- Beat butter and sugars.
- Add egg and vanilla
- Add salt, flour and baking soda just to form a dough.
- Fold in chopped chocolates.
- Scoop 6 cookies on a cookie sheet at a time. (I used a small cookie scoop)
- Bake about 9 mins.
- I made about 16 cookies