Triple-Chip Cookies

Triple Chip Cookies

Triple-Chip Cookies

These 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.
Servings 30 two-inch 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!
This batch is made with less flour, giving a flatter, chewier cookie!

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