Triple Chocolate Chip Chippers
Carol Ramos
ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 (3-ounce) bars bittersweet chocolate, cut in 1/4 to 1/2" pieces
- 2/3 cup white chocolate chips
- 2/3 cup milk chocolate chips
- 3/4 cup pecans, coarsely chopped
directions
- 1
1. Preheat the oven to 350˚F. Lightly grease two baking sheets.
- 2
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3
3. In a large bowl, beat the butter and brown and granulated sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- 4
4. On low speed, gradually add the flour mixture in two additions. Using a large wooden spoon, stir in the bittersweet chocolate, the white and chocolate chips and the pecans.
- 5
5. Drop the dough by slightly rounded tablespoonfuls about 2 inches apart onto the prepared baking sheets.
- 6
6. Bake the cookies for 9 to 11 minutes, until the edges are golden brown. Let cool for 2 to 3 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Carol’s notes:
Good taste, spread a little but not too thin
notes
Source: Mary Engelbreit Sweet Treats Dessert Cookbook
Source: Carol Ramos
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