Triple Chip Cookies (recipe by “The Ovens of Brittany Cookbook,” Terese Allen)
One of my favorite sights in the world is a pile of these chocolate chip cookies stacked up high waiting to be cooled. I’m sure everybody has a favorite chocolate chip recipe, but if you don’t this one is a definite crowd pleaser. These cookies contain semisweet, milk chocolate, and white chocolate chips.
- 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing cookie sheets
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces (about 1 cup) semisweet chocolate chips
- 3 ounces (about 1/2 cup) milk chocolate chips
- 3 ounces (about 1/2 cup) white chocolate chips
Preheat oven to 350°F. Grease heavy rimmed baking sheets with butter.
In the bowl of an electric mixer cream together the butter and sugars. In a small bowl beat together eggs and vanilla. Add to bowl of mixer and blend well.
In another large bowl sift together flour, baking soda, and salt. Add to the sugar/butter mixture and mix until just combined. Do not over mix! Mix in the chips.
Drop large spoonfuls of dough onto baking sheet and space three inches apart. Bake 12-14 minutes until lightly browned on the edges. Cool on wire racks.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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