Triple Chocolate Chip Cookies
With apologies to Grandma Etta, these are hands down the best chocolate chip cookies I’ve ever had.
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Golden Brown Sugar
- 6 Tablespoons Sugar
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Milk Chocolate Chips
- 3/4 Cup Semi-Sweet Chocolate Chips
- 3/4 Cup White Chocolate Chips
Instructions
- Preheat oven to 350 degrees
- Line 2 baking sheets with parchment
- In a large bowl, combine butter, brown sugar, and sugar. Beat on medium until smooth.
- Add egg and vanilla and beat on low until blended.
- Slowly add the dry ingredients and beat on low until fully incorporated.
- Mix in chocolate chips. The dough will look very chip-intensive. Don’t worry, this is how it is supposed to look.
- Drop dough by tablespoonfuls on the prepared baking sheets, spaced 2 inches apart.
- Bake 10-13 minutes until the bottom and edges are lightly browned and the tops feel firm when lightly touched.
- Cool on sheets for 5 minutes and transfer to wire racks to cool completely.
Notes
If you are like me, you add a little more vanilla than any recipe calls for. Do not do that with this recipe. Trust me. I speak from experience.
The original recipe calls for 1 cup of semi-sweet and 3/4 cup each of white and milk chips. I changed it simply because I prefer milk chocolate.
I find that these are best when you spend the extra money for the Ghirardelli chips. Adapted from Wiliams-Sonoma Baking
The original recipe calls for 1 cup of semi-sweet and 3/4 cup each of white and milk chips. I changed it simply because I prefer milk chocolate.
I find that these are best when you spend the extra money for the Ghirardelli chips. Adapted from Wiliams-Sonoma Baking