These Triple Chip Cookies are the BEST chocolate chip cookies, made with Dark Chocolate, Milk Chocolate and Butterscotch chips, lots of brown sugar & toasted pecans!
These triple chip chocolate chip cookies are tough to beat with butterscotch chips in addition to dark and milk chocolate chips. This cookie is the kissing cousin to 7-Layer Bars but without the coconut or graham cracker crust. I like to use three cups of flour to make the cookies thicker and taller, but if you like thin chewy cookies, just cut the flour back to 2 ½ cups and you’ll have flatter gooier cookies. Either way, you are going to love these! Also, add nuts if you like nutty chocolate chip cookies. Toasted pecans are a great complement to the butterscotch in this recipe.
This cookie dough holds up very well in the refrigerator for up to two weeks, which is really great because you’re ready to make fresh-baked cookies on a whim! The cookies also freeze very well once baked, if you want to go ahead and bake all of them at one time.
We recently tried making this recipe with the Original Flour from Better Batter Gluten-Free Flour, and they turned out to be the most awesome gluten-free cookies we’ve made yet. We don’t usually go gluten-free in our household, because no one has any issue with gluten, but it’s so nice to be able to find a product that you can serve to your gluten-free friends! The cookies turned out a little bit more crispy, sort of like shortbread, but were absolutely delicious!
Triple-Chip Cookies
Ingredients
- 1/2 pound butter 2 sticks softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups baking chips – we use a variety of chips, including dark chocolate, milk chocolate, and butterscotch
- * For an alternative cookie use white chocolate chips or peanut butter chips or chopped pecans along with chocolate chips.
Instructions
- Beat butter in a large bowl with an electric beater until creamy.Add both sugars to butter and continue beating until light and fluffy.Add eggs and vanilla and beat until well incorporated.
- In another separate bowl mix flour, and all other dries.Add to butter mixture and blend well. Stir in all of the chips.
- Using a soup spoon, drop dough two inches apart on cookie sheet that has been lined with parchment paper or sprayed with PAM.Bake at 350 degrees 12-14 minutes or until golden brown.Transfer to cooling racks.These cookies may never reach the cooling rack as the kids like them best while still warm and gooey – that is, if the dough ever reaches the oven!But, once baked, these cookies can be frozen and thawed to serve later. I love them frozen!