They say you can’t choose your family, but even if Mary Beth (or MB as I like to call her) wasn’t family I would choose her to be part of mine. She is hands down the most selfless person I have ever met. She is a “Niagara Catholic” mom, which means she does anything and EVERYTHING for her kids. But it doesn’t just stop there. MB is always taking care of her parents, her friends, her favorite niece (yep, that’s right I’m saying I am her favorite), and EVERYONE else. She is constantly putting the needs of everyone else before her own. So I have to say that I am beyond thrilled that someone is FINALLY taking care of her now too!!! And we will just leave that statement at that ;) Anyway, MB is amazing and anyone who knows her would say the same thing. I am beyond grateful that she is a part of my life and I honestly don’t know what I’d do without her (and yay for not having to worry about that)!!! Love you MB!!!!
Amena's Triple Chocolate Chip Cookies
By: Chef John
"This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly."
Original Recipe Yield 16 cookies
Ingredients
• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips
• 1/3 cup milk chocolate chips
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
2. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
3. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
4. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
***Changes***
1. I adjusted the temperature to 350. Still baked for 10 minutes.
2. I used 1 teaspoon of vanilla instead of ½ teaspoon.
3. I accidentally used salted butter (because that’s all I had and it tasted just fine).
4. The recipe truly only made about 18 cookies, so I doubled it.
5. I put about ½ cup of each of the chocolate chips instead of 1/3 cup because really who doesn’t want more chocolate chips!!!!
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