Triple Chip Cookies
With temperatures hitting over 100 degrees today with unbearable humidity, I thought it would be a great idea to turn my oven up to 375 degrees to try and top the unreal Boston temperatures. Not smart salted cookie lady, not smart. But I do it for my coworkers.
This post, and maybe even these cookies, seem simple and unoriginal but it’s Thursday night, and 100 degrees. Triple chip cookies are delicious because each cookie tastes different depending on the ratio of butterscotch to chocolate chip to white chocolate chip. You can always swap out the butterscotch chips for peanut butter chips if that’s more your style.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups chocolate chips (milk or semi sweet)
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- Coarse sea salt
Step 1: Cream together butter and sugars. Add in vanilla and eggs and mix well. Mix in the dry ingredients until well incorporated. If you want the step by step instructions, follow my basic salted chocolate chip cookie base recipe.
Step 2: Add in the mixture of chocolate, butterscotch and white chocolate chips.
Step 3: Using a small cookie scooper, scoop out even-size balls of dough. Top with a dash of coarse sea salt. Bake at 375 degrees for 10-12 minutes. I take these out right when the edges start to lightly brown.
That’s it. These cookies are easy and pack a punch of flavors that work really well together. I promise my next post will be more entertaining. But my nails are unmanicured. I spent hours driving back and forth to meetings today. And it’s 100 freaking degrees. Plus I just started watching this Miss Advised show, which unfortunately I feel like I’m going to relate to too much.
Happy early weekend kids.