My mom, or MiMi as she is now lovingly referred to in our home, is famous for her chocolate chip cookies. But calling them chocolate chip cookies is really an understatement as these are not your ordinary chocolate chip cookies. These are a tri-chip combination, that's right, three delicious types of chips combined to make a sweet, slightly salty, buttery cookie our family crave. While I will never be able to master these like MiMi, she has lovingly shared all her tips and tricks to get the perfect cookie every time.
Note: This recipe is an adaptation of the original Nestle Tollhouse Chocolate Chip Cookie recipe, but has a few tweaks that make them extra special.
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 cup milk chocolate chips (1/2 a 12oz bag)
1 cup white chocolate chips (1/2 a 12oz bag)
1 cup butterscotch chips (1/2 a 12ozbag)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in all the chips. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I think these cookies are most delicious when they are baked until slightly gooey on the inside (10 minutes in our oven) and have been left to cool completely. Something magic happens and the outside gets a little chewy and the inside is soft and it is just a miracle of a treat. Hope you enjoy!
Cheers to the memories made and the love shared within the walls of your home -