Triple Chocolate Chip Cookies | This Is Why I’m Full
The holiday season is upon us, and that means COOKIES! All of the cookies. I love cookies, and so does the hubby. We tend to go a little overboard when it comes to baking, we always end up getting a little over-excited and making too many different kinds of things, which is great for my coworkers because that means they get baked goods all the time!
The holidays are great for baking because you can bake anything that you want and just give them away as gifts so you don’t end up gaining too much weight from all of the delicious things you have created!
This recipe is a slight variation on one of my favorite cookie recipes of all time, our “The Best Chocolate Chip Cookies”, the main difference being that we use 3 different kinds of chocolate chips! You can never have too many chocolate chips as far as I am concerned and these cookies are the best!
Let us know what you think of our Triple Chocolate Chip Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Triple Chocolate Chip Cookies
- 2 1/4 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 3/4 cup white sugar
- 3/4 cup dark brown sugar
- 1 cup unsalted butter melted and slightly cooled
- 2 whole Eggs beaten
- 1 teaspoon Vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1/2 cup semisweet chocolate chips
- Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
- In a medium bowl, whisk together the sugars, butter, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients, and mix together just until completely combined. Stir in all of your different chocolate chips.
- For large cookies, scoop the dough into 1/4 cup portions and space about two inches apart on parchment paper lined baking sheets. For smaller cookies, scoop the dough into portions of about two tablespoons.
- Bake for 15-17 minutes, or until golden brown. Allow the cookies to cool on the baking sheets for about two minutes before transferring to a wire rack.