Triple Chocolate Chip Cookies: A Family Favorite

I have a picture to add of these, just got to find it and upload =)


1) Preheat to 350F. Line 2 baking sheets with parchment paper or use a Silpat liner (depending on the size cookies you make, you will use 1-3 sheets)

2) In a bowl, sift together the flour, baking soda, and salt.  Set Aside (I use a sieve over a bowl for this – makes it SUPER easy)

3) In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. (this is part1 of the key, don’t rush the mixing process)

4) Add the egg and vanilla and beat on low speed until well blended. (here though is the second key, let this mixture mix for 3-5 minutes)

5) Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the chocolate chips. (In this case – Do NOT overmix chips – just mix to get them incorporated)

Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for five minutes and then transfer them to wire racks to cool completely.


  • 1 1/4 cups (6.5 oz) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/2 cup (3.5 oz) firmly packed golden brown sugar
  • 6 tbsp (3 oz) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (6 oz) semisweet chocolate chips
  • 3/4 cup (4.5 oz) white chocolate chips
  • 3/4 cup (4.5 oz) milk chocolate chips


Now, let me say one thing…I am not a fan of white chocolate. So when I make mine I don’t actually include the 3/4 cup that’s called for here. Yes, I am a recipe “tweaker”

So why do I LOVE these cookies and this recipe so much? Because after all the years of trying different versions…this one has the least tasting “greasy-ness” to it but is the perfect combination of crispy and chewy and mouthwatering-a-licousness.

Recipe from William’s Sonoma Essentials for Baking Cookbook. A much appreciated, much loved book from my friend Mary!




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