Just when you think you’ve had every chocolate chip cookie there is and you simply do not need another chocolate chip cookie recipe…
I don’t know where my milk chocolate and semi sweet chocolate chips are hiding, but they’re both in there.
These make a very yummy cookie. Crunchy on the outside, kind of fluffy on the inside, not necessarily chewy like I usually prefer but I still found myself wanting more than I should probably have.
The combination of all three kinds of chocolate is nice, and they weren’t too sweet.
I altered this recipe just a bit from the original that I found here.
The only thing I did differently in the ingredients was to use milk chocolate chips instead of Sno-Caps, because I didn’t have any, and when I decide I’m making cookies, I’m making them now.
Which brings me to the other alteration. I cooked mine right away instead of chilling them. I have no patience for a cookie that I can’t eat now!
I actually cooked some right when I made the dough and some the next day. I noticed no difference between the two, so if you’re in a hurry, or if you want them baked before you eat all the dough, have at it.
I forgot to freeze some to see how they’d bake but I’m sure they’d be fine. Just make them into little dough-balls, freeze, store in a freezer bag and cook exactly how many you want at a time. Never again eat a day-old cookie!
- 1.5 sticks butter, room temperature or softened
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- Valentine's sprinkles (Or any season)
- In a large bowl or stand mixer, combine the butter and sugars. Beat until creamy.
- Add the egg and vanilla, and mix gently until blended.
- In another bowl combine the flour, cornstarch, soda, and salt.
- Fold the dry ingredients into the wet mixture and mix just until blended.
- Add the chocolate chips and sprinkles.
- Line a baking sheet with parchment paper. This will keep them from spreading thin.
- Bake on 350° for 8-10 minutes. Just until you start to see them getting golden and the dough cracking a little. They may seem underdone, they will cook more after you take them out. (This is true of just about any cookie.)
- Remove from oven but let them stay on the pan for 5-10 minutes.
- When they are firm enough to move, pour a glass of milk and enjoy your cookie!
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