Every time I go on pinterest there are at least 3 chocolate chip cookie recipes that pop up claiming to be THE perfect chocolate chip cookie.  I usually browse over the recipe searching for a magic ingredient or technique but haven’t found anything spectacular.  Then one day I came across a blogger that adapted the famous New York Times cookie to include 4 ounces of grated unsweetened chocolate.  I thought wow, she may  be on to something,  grated chocolate would be a sure way to guarantee an equal amount of chocolate in every bite.  What more could you ask for?  After looking over the entire recipe however I decided it was way too fussy and time consuming, after all it asked you to refrigerate the dough for up to 48 hours.  I don’t know about you but when I am craving a perfect chocolate chip cookie the last thing I am going to do is sift flour and precisely measure only to have to wait two days to eat them.  So in the end I resorted back to one of my go to recipes that requires no sifting or patience. I made a few adjustments here and there and just added the grated chocolate and they turned out fantastic… a bit crunchy on the outside, soft and chewy on the inside with the perfect amount of chocolate in each bite.  I hope you enjoy them as much as I did!

 
 
 
Triple Chocolate Chunk Cookies
Ingredients
  1. 3 2/3 cups flour
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 2 tbsp cornstarch
  5. 1 1/2 tsp kosher salt or course salt
  6. 1 1/4 cups unsalted butter
  7. 1 1/4 cups brown sugar
  8. 1 cup granulated sugar
  9. 2 eggs
  10. 2 tsp pure vanilla extract
  11. 8 oz milk chocolate chips
  12. 8 oz chocolate chunks
  13. 4 oz grated semi-sweet chocolate
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Instructions
  1. Preheat oven to 350.
  2. 1. Mix flour, baking soda, baking powder, cornstarch and salt in a bowl and set aside.
  3. 2. Cream together butter and sugars until light and fluffy with a hand mixer or stand mixer, add eggs one at a time then add in the vanilla. On a low speed mix in the dry ingredients. With a wooden spoon gently mix in the chocolates until well combined.
  4. 3. Scoop heaping tablespoons full of dough on to a cookie sheet lined with parchment paper about 3 inches apart and bake for 10 minutes. Cool for a few minutes and then slip onto a rack to continue cooling.
  5. *For those of you whom are not as impatient as me, dough can be refrigerated for up to 72 hours prior to baking:)
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After making these cookies two times this week I have to admit these are now my new favorite chocolate chip cookie! I have always loved this recipe, but I have to admit the shaved chocolate gives these cookies an all around better chocolate flavor. Having the chocolate pieces in the dough as well as the chunks of chocolate, make for the perfect amount of chocolate per bite of dough. A perfect 10 in my book! Thanks Ellen for another great recipe 😉
~Shandra