Where I found it: 125 Best Chocolate Recipes by Julie Hasson
I love these…what a fun idea for cookies! Three chips in one! You could totally mix and match chip flavors in these cookies…try peanut butter or butterscotch in place of the ones listed. They turned out great for me and are quite addicting (as all chocolate chip cookies are!) I have to say, though, that these cookies are absolutely loaded with chocolate chips and chunks, so if you’d prefer a few less, cut the total down to about 2 cups.
What you need:
2 ¼ cups all-purpose flour
1 tsp. baking soda
½ tsp salt
1 cup unsalted butter, melted and cooled slightly
¾ cup packed brown sugar
¾ cup granulated sugar
2 tsp. vanilla
1 cup semi-sweet chocolate chips*
5 oz. milk chocolate, coarsely chopped (about 1 cup)*
5 oz. white chocolate, coarsely chopped (or 1 cup white chips)*
* I used dark chocolate chips in place of the semi-sweet. Try your own combination of chip flavors, using the ones above or substituting butterscotch, peanut butter, or mint chips.
What to do:
- In a small bowl, mix together flour, baking soda, and salt.
- In a large bowl, beat melted butter, sugars and vanilla. Add eggs, one at a time, beating well after each addition.
- Add flour mixture and beat just until combined. Fold in chocolates. Refrigerate dough for at least 30 minutes.
- Scoop batter with a 1/8 cup (2 Tbsp.) measure and place 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F for 11-12 minutes, or until cookies are puffed and lightly golden (they will still be soft to the touch in the center and look somewhat undercooked).
- Let cookies cool slightly on baking sheet, then move to cooling racks.