Triple chocolate chip cookies

Chef Mike Thiemann
Mother and Empress Tavern, Sacramento

What's not to like about a cookie that boasts three kinds of chocolate chips and strikes a perfect balance between sweet and salty? Mike Thiemann's new pastry chef, Rebecka Woodsford, created the treats.

Ingredients

1 lb. butter, softened
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp. salt
4 eggs
5 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 cup cocoa powder
6 oz. white chocolate chips
6 oz. milk chocolate chips
6 oz. dark chocolate chips
Powdered sugar, optional garnish

Directions

Cream butter, sugars and salt in a mixer with a paddle attachment on medium-high speed until smooth and fluffy. Reduce speed to low and mix in eggs until combined. Add flour, baking soda and cocoa powder and mix until combined. Add chocolate chips and loosely mix. Remove from bowl, wrap with plastic wrap and refrigerate for 24 hours.

Preheat oven to 325 degrees. Place 1-oz. balls of dough on a nonstick cookie sheet and smash to a disk shape. Leave 1 inch between cookies. Bake for 5 minutes, turn sheet pan and return to oven for 5 more minutes or until cookies flatten. Let cool. If desired, dust with powdered sugar before serving.

Makes about 4 dozen