So soft, so chewy, so chocolatey! Chocolate cookies stuffed to the max with flavor, thanks to your three favorite types of baking chips!
Is it here?
Is it finally Friday??
This was one of those weeks that I am not sad to kiss goodbye to…
lots of mixed feelings goin on this week…we got a beautiful new picture of our son in Uganda, and as overjoyed and thankful I am to have this new picture, it breaks my heart at the same time, seeing how he’s growing up so fast all the way on the other side of the world! And since we’re still sorta on the edge of our seats, waiting for our court date to be assigned (which could happen anytime without much advance notice, so we need to be ready!), we’re also working hard on prepping a bedroom, getting kid-necessities at our house all set up, so that the kids will have a place to come home to. I gotta tell you, it is not an easy thing to be living in this house with all these little clothes, little beds, and car seats…and no little kids to be using them. And knowing the life they’re living over there, knowing their stories up to this point…and really not having the power to do anything at all to speed up the process to bring them home…it makes this mama’s heart ache for them more and more every day!
So as I wait, I bake! Most recently, I’m baking lots of these:
Triple Chip Chocolate Cookies! There are so many delicious varieties of baking chips out there….why limit ourselves to using only one type in our cookies??
Now you’re free to use your favorite three types of baking chips! I used Semi-Sweet Chocolate Chips, White Chocolate Chips, and Butterscotch Chips, and you can swap any of those out for peanut butter chips, milk chocolate chips, cinnamon chips….the sky’s the limit!
Also, you choose whether you’d like to make these the traditional way or the gluten free way…Whether you use regular all-purpose flour or Better Batter Gluten Free Flour, these super-soft chocolatey cookies will turn out exactly the same!
These cookies are the perfect way to satisfy those chocolate cravings, and are always a major hit to serve your family and friends at get-togethers…or you can hoard them all for yourself!
Enjoy, friends! Have a wonderful weekend!
- 1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter, softened to room temperature
- ½ cup Dark Brown Sugar
- ½ cup Granulated Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Milk (any variety)
- ½ cup Semi-Sweet Chocolate Chips*
- ½ cup White Chocolate Chips*
- ½ cup Butterscotch Chips*
- In a large mixing bowl, whisk to combine Flour, Cocoa Powder, Baking Soda, and Salt. Set aside.
- In another large mixing bowl, using an electric hand mixer, cream together room temperature Butter, Dark Brown Sugar and Granulated Sugar, about 1-2 minutes. Add Egg and Vanilla Extract, and mix well to combine, about 1 minute.
- Pour dry ingredients into the bowl of wet ingredients, and stir by hand, using a large spoon or rubber scraper, until just combined. Dough will be thick. Stir in Milk.
- Stir in the Chocolate/White/Butterscotch Chips.
- Cover bowl tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper.
- Working quickly, roll spoonfuls (about 2-3 tablespoons) of dough into balls, and place onto prepared baking sheets.
- Bake for 11-13 minutes, or until edges are set. Centers may look slightly underbaked, and this is what you want! Press more baking chips into the tops of cookies, if desired. Allow cookies to cool on the baking sheet for about 8-10 minutes, before removing to cool completely on a wire rack.
- Store cookies in a tightly sealed container at room temperature for up to a week, or freeze in a ziplock freezer bag for up to 3 months.
- Makes 20-24 cookies.
Now, come check out these other yummy cookie recipes:
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