Description
A delightful combination of semi-sweet and white chocolate chips in a classic cookie recipe, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup butter (2 sticks), softened
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, beat together the sugars and butter until light and fluffy, about 2-3 minutes. Scrape down the sides.
- Add the egg, egg yolk, and vanilla, and beat until thoroughly mixed.
- Add the flour mixture and mix at low speed until combined, being careful not to overmix. Scrape down the sides to incorporate all ingredients.
- Stir in the semi-sweet, milk, and white chocolate chips. The dough will be stiff.
- Scoop about 2 tablespoons of dough onto the cookie sheet, spacing them 2 inches apart.
- Shape the dough into taller mounds for thicker cookies.
- Bake for 8-10 minutes, until the bottoms are just turning golden brown.
- Remove from oven and use a cookie cutter to nudge the edges for a perfect shape. Press extra chocolate chips on top.
- Cool on the cookie sheet for 2-5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American