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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