Hello! Welcome Back! The last bake with me that I did, got a really great response which was shocking to but, but made me very happy, so I thought it was time to do another one. Baking is one of my favorite things to do any time of the year, but especially around the holidays. There’s just something so comforting about the house being warm from the oven and the aroma of whatever your baking filling every open space in the air. Today I wanted to try a little twist on the ever so beloved chocolate chip cookie. Chocolate chip is personally my favorite cookie ever made, I know that’s a bit of a boring choice but it’s a classic and you can’t go wrong with a classic! This recipe would be perfect to do with your kids right before Christmas so that they can leave Santa something special for when he comes down the chimney. They’ll feel really proud of themselves for giving him something a little different than all the other chocolate chip cookies he’ll be eating that night. If you don’t have kids though, these are still great cookies to bake to fill your sweet tooth. Let’s get baking!
First thing you want to do with any recipe is make sure you have all of your ingredients. Unlike with classic chocolate chip cookies, we will need three different types of chips. I went for Semi-sweet, dark chocolate and white chocolate. You could swap one out for milk chocolate if you prefer that more, this is just what I had on hand. Before you start making your dough you want to preheat your oven to 375° F (190° C) and make sure that your butter is softened. I have always made my chocolate cookies with one stick of butter and than one stick of margarine. I know it makes a difference, what that difference is i’m not sure that’s just how my mother taught me. Whatever variation you use, make sure it’s at room temperature, it’ll mix easier and give you the creamy consistency you’re looking for. If you’re in a rush or impatient like I am, you can microwave them for 10 seconds and it’ll be soft enough.
Now that you have all your ingredients out and ready, it’s time to start making your dough. In a large mixing you are going to mix 3/4 cups of sugar, 3/4 cups of light brown sugar. It’s important that you use light brown sugar instead of dark. Dark brown sugar will completely change the taste because dark brown sugar has more molasses in it than light brown sugar, hence the darker color. You’ll also add in 1 cup (2 full sticks) of butter and 1 teaspoon of vanilla extract. Once you have everything in your bowl you’ll want to take your mixer, I used an electric hand mixer and mix these together for a minute and a half to ensure it’s all creamed together well.
Next, you’re going to want a smaller mixing bowl so that you can combine all of your dry ingredients. I’ve never truly understood why this part is done in a separate bowl but i’m guessing its because you’d end up with a winter wonderland in your kitchen from flour going everywhere. In this smaller bowl you’ll want to add, 2 and 1/4 cups of All Purpose flour. There are different types of flour that will change the texture of your cookie so you want to make sure you’re using all purpose flour. You’ll also want to add in 1 tsp of baking soda and 1 tsp of salt. I went a bit lighter on the salt because one of my sticks of butter was salted. If you use salted butter I would only use about half a teaspoon so that your cookies aren’t too salty. Before you mix in your dry ingredients you are going to want to add your two eggs, one at a time mixing for 30 seconds each to ensure everything is fully mixed.
Once you have mixed in your eggs you’ll want to slowly start incorporating your dry ingredients. I poured half of my dry mixture into the bowl and mixed for a minute and a half. Once it got down to 45 seconds I turned my mixture up to a higher speed just to be sure it was all fully mixed. Then comes the fun part, adding in the chips. Usually you want two cups of chips but since we’re using three different types and that makes the math a little bit harder (mental math is literally my worst enemy) I just used about 2/3 of a cup of each. Honestly you can eye ball the chips, whatever looks like a good amount to you will work perfect. Some people prefer more chips some people prefer less, it’s all about what you enjoy which is what makes baking so much fun.
Once all your chips are in you’ll want to mix them together having your final dough look like the photo above. Technically, you’ll want to let your dough chill for at least 20 minutes because it will scoop better but again, if your impatient you can start scooping right away. Just make sure that while one batch is baking you chill your dough, it’ll be much to warm if you leave it out the whole time. Place your scoops of dough about two inches apart and bake them for 9-11 minutes. Each oven will be different so be sure you keep an eye on them, for me 11 minutes was the perfect amount of time.
After you’ve let them cool for a little while, place them out for Santa or yourself to enjoy and, there you have it! A little twist on the classic chocolate chip cookie! I think they turned out delicious if I do say so myself. Having the extra chips gives you different flavors that all blend really well together, but then again I’ve never really been one to dislike something filled with sugar and chocolate. What do you think of these Triple Chocolate chocolate chip cookies? Would you use dark,semi-sweet and white chocolate chips or would you choose different chocolate? Let me know if you try to bake these cookies this holiday season, I’d love to see your take on them. For the full recipe breakdown, I followed what was on the back of my Toll House semi-sweet chips. Thanks for stopping by, until next time…
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