Tuesday, 13 October 2009

Best Big, Chewy Triple Chip Cookies


My oldest son wanted to invent a triple chip cookie so we went huntin' for a great recipe. We found the original recipe on allrecipes.com then tweaked it to include "Cub's" favourite chips: milk chocolate, white chocolate and mint chips.


This recipe is amazing! If you like huge, chewy cookies, this one is for you. They look great and taste even better. The recipe is easy enough that I let my 3 kids put the dough together on their own and all I had to do was pop them in the oven ... and help them taste test them!


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg (at room temp - see note)

1 egg yolk (at room temp - see note)

1 1/2 cups semisweet chocolate chips (or combo of white, mint and milk chocolate chips)



Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Note: If you allow the eggs to get to room temperature the cookies won't come out flat. With our family we'll deal with flatter cookies if it means eating them sooner. ;)

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