Sunday, August 21, 2011

Triple Chip Cookies

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I was in the mood for some cookies this weekend. Feel good cookies. Comfort cookies. Something simple and delicious and quick to fix.

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I used three kinds of chips in the batter.

And a lot of them.

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Like 4.5 cups of them.

White Chips.

Milk Chocolate Chips.

Butterscotch Chips.

Chips. Chips. Chips. Or morsels. Whatever you want to call them… I’m using chips today.

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You’ll need to grab a few basics to make these cookies.

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I used more brown sugar than regular sugar for extra yumminess.

After mixing all of the ingredients and adding the chips you can use a small scoop to place your dough on the cookie sheet.

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Like so.

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It helps to get more uniform-sized cookies

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By using a 1.5 inch scoop, I managed to get a ton of cookies out of this recipe.

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5 dozen cookies to be exact.

Minus the handful from this photo that are already in my tummy.

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I really liked the taste of all the extra chips.

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It guarantees some in each and every bite.

Triple Chip Cookies

2 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups milk chocolate chips
1 1/2 cups butterscotch chips
1 1/2 cups white chips

  • Preheat oven to 350 degrees.
  • In a large bowl, mix flour, soda and salt with a wire whisk and set aside.
  • Using a mixer, mix butter and both sugars for about 2 minutes until light and fluffy.
  • Add eggs and vanilla and mix until thoroughly combined.
  • Add flour in two additions, scraping down the sides in between. Mix until thoroughly combined.
  • Mix chips together in large bowl and stir into the cookie batter.
  • Cover a large baking sheet with parchment paper.
  • Then use a 1.5 inch scoop to place cookie batter 2 inches apart on baking sheet.
  • Bake for about 10-12 minutes.

Makes 5 dozen cookies.

Note: For 1 1/2 cups of chips you’ll need a 10.5 – 12 oz. bag. This will give you a few left over. I didn’t use the entire amount of chips from each bag because I was going to sprinkle the remaining chips on top right before baking, but I forgot. But you can also get away with using the entire bag in the batter if you like.

Tasting Update: Try baking these closer to 10 minutes. These were crunchy today when I ate one. Or three so far. Just thought I would update you since I usually like softer cookies. Although that hasn’t stopped me from continuing to eat them. Yum!

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Enjoy!

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