Triple Chocolate Chip Cookies
Serves 20 Active Time 15 min. Total Time 10 min
2 sticks butter
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
3 cups QUAKER oatmeal
11/2 cups flour
1 Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
8 ounces Ghirardelli 60% cacao bittersweet chocolate chips
6 ounces Ghirardelli semisweet chocolate chips
4 ounces Ghirardelli milk chocolate chips
1 1/2 cups chopped pecans, toasted.
Adjust oven rack to middle position and heat oven to 375 degrees. Grind oatmeal fine in a blender.
Mix oatmeal large bowl, with flour, salt, baking powder, soda and add chocolate chips and nuts.
Heat 10 tablespoons butter in a 10-inch skillet over medium-high heat until Swirl pan constantly until butter is golden brown and releases a nutty aroma.
Remove skillet from heat and transfer browned butter to large heatproof bowl. Whisk remaining 6 tablespoons of cold butter into hot butter mixture (this cool it down) until completely melted.
Add sugars, salt, and vanilla to bowl with butter and whisk until fully Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 2 minutes, then whisk for 60 seconds. Repeat process of resting and whisking again until mixture is thick and smooth. Using a rubber spatula, stir in flour mixture until just combined, about 1 minute.
Drop spoonful’s, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes turning tray around after five minutes.