Large and Soft Triple Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, light packed
  • 1/4 cup Dark chocolate chips
  • 1/2 cup Granulated sugar, White
  • 1/4 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White chocolate chips

• Dairy

  • 1/2 cup Butter, unsalted

Found on seasonlycreations.com

Description

Ingredients

• ½ cup cold, unsalted butter (one stick)
• ½ cup white granulated sugar
• ¼ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 egg
• 1½ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup milk chocolate chips
• ¼ cup dark chocolate chips
• ¼ cup white chocolate chips

Directions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper, set aside.
• Place the cold butter in a small bowl and microwave it for 30-40 seconds, just enough for the butter to start melting (see photo in post).
• Add the white sugar and brown sugar to a large bowl, then add the butter. Using a standing mixer or handheld beaters, beat the butter and sugars together on medium-high speed until creamy.
• Add the vanilla extract and egg and beat on medium speed until just incorporated.
• Add the flour, baking soda and salt and beat on low-medium speed until just combined. Do not over mix.
• Add in all of the chocolate chips and stir them in using a wooden spoon until they are evenly distributed.
• Drop large spoonfuls of dough on the lined baking sheets. You should aim for 10 cookies. Roll each spoonful of dough into a ball using your hands.
• Bake 12-14 minutes. These cookies are easy to over bake. If they look under-baked after 12-14 minutes, they are probably done. Allow them to cool on the sheet for 15minutes before removing. Store in an airtight container or large ziplock bag.