Sometimes, guys, you just need to grab random chocolate and stick it in a cookies. That’s what I did. I grabbed white, dark, and milk chocolate chips and stuck them in my favorite sugar cookie dough. It was quick, dirty, and oh so chocolaty. Then, as if three different types of chocolate chips wasn’t enough, I melted some and drizzled it on top.
I was going to put butterscotch chips in there but then I remembered, butterscotch is disgusting. Ditto on nuts. That’s Pancakes: unapologetic.
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Triple Chip Cookies
- Total Time: 25 mins
- Yield: 2 dozen cookies 1x
Description
Who says too much of a good thing can’t be even better? Instead of just one type of chocolate chip, these cookies have three – and an extra drizzle of each on top.
Ingredients
- 2 3/4 cups (660 ml) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups (360 ml) white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (225 g) butter, softened
- 3/4 bag each of milk, dark, and white chocolate chips
Instructions
- Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients including chips. Roll 1 1/2-2 inch balls of dough, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or brown around the edges. Let them stand on the cookie sheets for two minutes before removing to cool on wire racks. Trust me, I broke a few because of my impatience!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Goodie Loaded Cookies
- German Chocolate Cake Cookies
- Dark Chocolate Cookies
- Gluten Free: Olive Oil Chocolate Chip Cookies
Frequently Asked Questions
Why does the recipe use sugar cookie dough instead of a classic chocolate chip cookie base?
The author deliberately uses her favourite sugar cookie dough — made with 1½ cups of white sugar, 1 cup of butter, 1 egg, and vanilla — because it provides a neutral, sweet canvas that lets all three chocolates (white, dark, and milk chips) stand out equally rather than competing with a brown-sugar butterscotch base. 
Why should I wait 2 minutes before removing the cookies from the sheet?
The recipe explicitly warns to let them stand on the baking sheets for two minutes before moving to a cooling rack — the author notes she broke several cookies by being impatient. Fresh from the oven at 375°F they are too soft to lift cleanly.
