Triple Chip Cookies
Crispy, chewy and loaded with three types of chocolate chips, these triple chip cookies are divine!
These Triple Chip Cookies, are chocolate chip cookies to the max. Don’t even dare to look for a chipless bite because you won’t find one. Packed with semi-sweet, milk chocolate and white chocolate chips, these perfect little cookies are just what I needed to find my moment of peace in all the mom-of-a-one-year-old chaos! They are oh so crisp right around the edges but chewy and chocolaty in the middle. They taste incredible as they melt in your mouth right out of the oven, but save some for later to dip in a glass of milk and you will be oh so happy. Cookie zen as I like to call it!
Triple Chip Cookies
Yield: ~2 1/2 dozen cookies
Ingredients:
- 262g (~2 cups) all-purpose flour
- 5g (1 teaspoon) salt
- 3g (½ teaspoon) baking soda
- 170g (3/4 cup) unsalted butter, melted
- 350g (~1½ cups, packed) light brown sugar
- 15 milliliters / 1 tablespoon vanilla extract
- 75g (~1 large egg + 1 yolk) eggs at room temperature
- 75g (2/3) cup semi-sweet chocolate chips
- 75g (2/3) milk chocolate chips
- 75g (2/3) white chocolate chips
Instructions:
1. In a medium bowl, whisk flour, baking soda and salt; set aside
2. In the large bowl of an electric mixer with a paddle attachment, beat butter and sugar until well-combined
3. Beat in eggs and vanilla until a mixture is a light creamy color
4. Reduce speed to low and stir in flour mixture (do not overmix); fold in chips
5. Chill dough in refrigerator for 24-48 hours for best texture and flavor results
6. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
7. Scoop cookie dough with [url href="http://www.amazon.com/gp/product/B0000CDVD2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CDVD2&linkCode=as2&tag=keeitswedes-20&linkId=4YTSSQKJREMUR3K6" target="_blank"]medium cookie dough scoop[/url](about 2 tablespoons) onto prepared baking sheets
8. Bake cookies 14-17 minutes or until brown around good portion of edges
9. Set aside to cool
Notes: Dough requires 24-48 hours of chilling time for best results[br]Texture of cookies best when eaten within 24 hours; cookies can be enjoyed up to one week at room temperature or one month frozen if stored in an air-tight container
