Triple. Chip. Chocolate. Chip. Cookies. Do I really need to explain to you why these are so good?! Yes, I do, to make sure you understand why these need to be part of your normal cookie rotation. These are the softest, chewiest chocolate chip cookies I’ve ever had and with the three different chocolates, it hits every flavor note.
As some of you may know, I’m a partner with Nestlé Toll House and they’ve been sending me bags of morsels for the last three month. For each batch I tried to brainstorm some creative recipes, and this last one I really wanted to do a take on the classic chocolate chip cookie recipe. Usually when I recipe test it takes several tries to nail down the recipe. This time around I somehow nailed it on the first trial run! Aka, me sharing this recipe with you is fate.
Recipe Tips:
- Butter: Butter is always a main component in a chocolate chip cookies, but with this recipe I experimented with melted rather than the traditional creamed. Butter makes everything better, but I’ve found that melting it almost intensifies the flavor and produces one buttery, delicious cookie.
- Corn starch: While I was doing some research I came across the concept of adding corn starch to your cookies. This helps to create the soft texture, which I think makes these cookies so good!
- Chilling the dough: I usually like to chill my cookie dough to help enhance the flavor. When testing this specific recipe I found that when I didn’t chill the dough, the cookies spread more and weren’t as soft. So I would highly recommend you chill this for at least two hours, but I prefer overnight!
Trust me when I say these cookies are bombbbb. If you aren’t able to find the trip chip, milk chocolate or semi sweet will work!
Triple Chip Chocolate Chip Cookies
Ingredients
- 1 cup salted melted butter
- 1 cup light brown sugar
- ⅓ cup + 1 tbsp granulated sugar
- 1 tbsp vanilla extract
- 2 eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch
- 1 tsp salt
- 1 cup Nestlé Toll House Triple Chip Morsels
Instructions
- Add melted butter, brown and granulated sugar to the bowl of a stand mixer. Mix on medium-high speed for 2-3 minutes. Add in vanilla and eggs, the mix on low for 1 minute until evenly distributed.
- In a separate bowl sift together all-purpose flour, baking soda, and corn starch. Slowly add to the mixing bowl while the speed is on low. Add in salt.
- Once the dough is evenly combined, remove the bowl from the stand and mix in 1 cup of Nestlé Toll House Triple Chip Morsels with a rubber spatula. Refrigerate for at least 2 hours, but I've found the best flavor is to let them refrigerate overnight!
- After the dough has chilled for at least two hours, preheat the oven to 350°. Use a medium sized ice cream scoop (about 1 ½ teaspoons) and evenly space on a baking sheet with parchment paper. Bake for 9 minutes, or until the cookies are JUST baked. Under baking them a bit helps to add to the soft texture.
Leave a Reply