Triple Chocolate Chip Cookies


It has been awhile since I have sat down to write a post and for that I apologize. It has been rough trying to find the motivation to do something “worth” posting. With the dark cloud of the Corona Virus looming over us, I figured it would best to write about something that people can enjoy within the confines of their home. I decided this evening to make my chocolate chip cookies for my guys. There is something about fresh baked cookies that make you feel like a kid again. It is almost as if there is an innocence about them, yet I tend to feel guilty after indulging on these but they are so worth it.

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The aroma alone is enough to lift spirits and make a home feel cozy. Once you take a bite of these warm cookies you are sure to only want more. I stumbled across this recipe many years ago and have adapted it over the years. Call me a “cookie snob” if you will but I do not like crunchy cookies! I like a chewy cookie and a soft center. That in my opinion is the PERFECT cookie! Many friends and family members always enjoy these cookies and I hope if you decide to make them you and yours will too.


  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 cups all purpose flour aerated
  • 1 tsp salt
  • 1 tsp baking soda
  • Chocolate chips: dark, white, semisweet, milk chocolate if you want


  1. Allow 1 cup of butter to soften. Preheat oven to 375.
    • Side note: I like to put my pan in the oven to allow it to warm up and help bake my cookies in the same environment each time. When I do not put my pan in the oven to warm inevitably the first batch always takes longer and I have to adjust my time… or at least that is what I tell myself.
  2. Combine 1 cup of butter and both sugars (3/4 c of granulated sugar + 3/4 c dark brown sugar). Should look light and smooth.
  3. Add (2) eggs one at a time and 1 tsp of vanilla to butter sugar mix.
  4. In a separate bowl combine your dry ingredients: 2.5 cups of flour, 1 tsp salt, 1 tsp baking soda.
  5. Gradually mix the dry ingredients in with the butter mixture.
  6. Once combined stir in chocolate chips. I actually do not measure out my chips but slowly add a little of all three types of chocolate until I feel like it is a fair ratio between dough and chips. But if I had to guess I would say the amount of chips are equivalent to 2 cups.
  7. Scoop dough out and place far enough apart on warm baking sheet. Bake for 10-14 minutes until golden brown.
  8. Remove from oven and allow cookies to rest for a few minutes. Then carefully transfer cookies to a cooling rack. IF baking cookies on stoneware (which I love) do not allow them to sit because the stoneware will continue to bake them.
  9. This recipe yields about 4 dozen cookies depending on the size scoop you use. I like to make my cookies bigger obviously making my yield was smaller.

My husband always enjoys these warm out of the oven with a tall glass of cold milk. These cookies are sure to please all the Cookie Monsters out there. Stay busy my friends and remember to wash your hands!

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