Triple chocolate chip cookies made using semi-sweet chocolate chips, milk chocolate chunks and white chocolate chips. An easy, homemade chocolate chip cookie recipe.
The base of this recipe is my go-to chocolate chip cookie recipe. The dough does not require chilling, however I think chilling overnight enhances the flavors and ensures the cookies do not spread much when baking. I always bake using a silpat on aluminum cookie sheets for best results.
Triple Chocolate Chip Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract (I used Rodelle Bakers Extract)
- 2 egg yolks
- 1-1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons cornstarch
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup milk chocolate chunks
- 1/3 cup white chocolate chips
Instructions
Preheat oven to 350-degrees and line a large cookie sheet with parchment paper and set aside.
In a large bowl mix together the butter, brown sugar, white sugar and vanilla extract. Mix until combined. Stir in the egg yolks. Stir in the flour, baking soda, salt and cornstarch and mix until just combined. Fold in the chocolate chips.
Use a standard sized cookie scoop to scoop cookie dough balls onto prepared cookie sheet. Leave a few inches between the dough balls. Bake cookies in 350-degrees for 9-12 minutes, depending on your desired cookie doneness.
Let cookies set on cookie sheet for 5-minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for 5-7 days. Dough can also be frozen for several weeks and then baked.
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