You know why I like baking? Because if I follow the recipe carefully and stick to it, I will have a great turnout almost 100% of the time. You know why my husband doesn’t like baking? Because in order to have a great turnout at all, you need to stick to a recipe. That is just not his thing. Luckily he’s really good at eating what I bake which works out perfectly for both of us. My latest kitchen victory? These triple chocolate chip cookies.
This recipe is a spin-off of my go-to chocolate chip cookie, but with a “let’s clean out the pantry” twist. I may occasionally purchase a bag of chocolate chips for a recipe, forgetting that I already have some at home. Over time, this results in 15 partially used bags of chocolate chips clogging up your pantry and a batch of triple chocolate chip cookies.
I used a combination of milk, white and semi-sweet chocolate chips because that’s what I had on hand, but you could certainly use whatever combination your heart desires/your pantry contains. Like my regular chocolate chip cookie, these bad boys stay super soft and chewy even days later (if they last that long, of course).
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp. vanilla
- 2 (scant) cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- Equal parts semi-sweet, milk and white chocolate chips
1. Preheat oven to 350 degrees.
2. Beat butter and sugars together, until creamy.
3. Add vanilla and egg.
4. Combine flour, cornstarch, baking soda and salt in a separate bowl.
5. Mix dry ingredients into butter-sugar mixture.
6. Add chocolate chips.
7. Using a cookie scoop, place balls of cookie dough onto a non-stick cookie sheet. Bake 10-12 minutes or until cookies are barely golden brown.