Black and White Triple-Chip Cookies

I won’t judge you if you make this your computer background.

Nothing says luv like a platter of warm chocolate chip cookies, right out of the oven.

And to make these even more luv-able, this recipe uses three different types of chocolate. That’s right- dark, milk, and white chocolate, all in one cookie. Indecisive chocoholics unite! It is time for you to finally make a decision (well, sort-of).

Now, this recipe may seem groundbreaking and fancy, but I promise you it is easy. And I made it from the chocolate chips I had leftover in my pantry from my failed attempt to make homemade peanut butter cups. (Note: I do not know why I tried this. There truly is nothing better than a Reese’s or my friend Emme’s peanut butter eggs she gets in NYC. I just couldn’t make it as deliciously. I mean, the Mars corporation makes Milky Way Midnights. Enough said.)

There is even a trick to these cookies (hint: it involves dissolving baking soda in water), which gives them their crispy on the edges, chewy-on-the-inside texture.

And with dropping temperatures (It’s low 60’s today in the South! Cold front coming through!) now is the perfect time to whip out that Kitchen Aid, find all the chocolate you have, and make a cookie that requires next-to-no decision making. Because let’s be honest- when it comes to chocolate, why shouldn’t we invite everyone to the party?

The Best Chocolate Chip Cookies (taken from AllRecipes.com. I just love this site.)

What You Will Need:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (Here is where the fun comes in. I used semi-sweet (about 60% cacao), white, and milk chocolate chips.)

What  You Will Do:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water (I just brought a kettle to boil while I was beating the butter/sugar, let it simmer a bit, then added the water). Add to batter along with salt.
  3. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. I use my Silpat mat here. This will take the nice crispy edges and chewy center to a whole-nother-level.
  4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. It took 12 in my tiny oven. And then try and not all of these.

This makes lots of cookies. About 48 to be exact. 

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One thought on “Black and White Triple-Chip Cookies

  1. The cookies definitely get my stamp of approval, I am putting the finishing touches on a recipe for you: tempura fried rice pudding, gluten free and pretty rockstar.

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