Triple Chocolate Chip Cookies

Ooey gooey, chewy and so much chocolate! Any cookie lover's dream in a bite.

This is the first "from scratch" recipe I perfected. In the bitter winter of 2018, shortly after I gave birth to my daughter Ava, I found myself wanting to bake cookies but I didn't have any more of the pre-made dough from the freezer section of the supermarket. I googled "easy chocolate chip cookie recipe" and found one from Katie Bird Bakes. After several bakes and tweaks, my signature cookie recipe was ready, in all its chocolaty goodness. I love chocolate, and having just one kind of chip in my cookie isn't enough. And while I don't mind sprinkling salt on my cookies, I find that after the second cookie, the roof of my mouth is irritated by the salt, so I prefer to have all of my salt baked in (because I'm definitely eating at least three cookies!). I hope you love this recipe as much as I do. It's so easy to make and a favorite at potlucks, parties, casual dinners and pretty much any function I host or attend.

---

Triple Chocolate Chip Cookies

Makes 24 cookies

Ingredients

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup dark brown sugar, packed

• 1 large egg

• 1 tsp pure vanilla extract

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cups all-purpose flour

• 1/2 cup white chocolate chips

• 1/2 cup milk chocolate chips

• 1/2 cup semi sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees. In a large bowl, heat the butter until it is just melted and let cool.

2. Pour both sugars in to the butter and whisk until combined.

3. Add the egg and vanilla extract and whisk until smooth.

4. Add the baking soda and salt and whisk until combined.

5. Spoon the flour into your measuring cups and level off the tops. Add the flour to the mixture and fold into dough with a spatula.

6. Add the chocolate chips and fold with spatula.

7. Scoop the dough unto a parchment paper lined baking sheet.

8. Bake in the oven at 350 degrees for 8-9 minutes, until a toothpick inserted in the middle of a cookie comes out clean.

9. Remove cookies from the oven. They may look puffy, allow them to cool on the pan for 5 minutes.

10. Transfer to a cooling rack and allow them to cool for another 5-10 minutes.

Notes

• Be sure to let your butter cool before you begin mixing your ingredients, especially the egg. You don't want to scramble it!

• Really pack the dark brown sugar into your measuring cup, as much as will fit. You should see a smooth full mound in your butter when you empty it into the bowl.

• If your cookies are perfectly level when you take them out of the oven, move them to the cooling rack immediately, no need to have them cool/cook further on the pan.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 24 cookies.

Photos