Triple chocolate chip cookies recipe
Triple Chocolate Chip Cookies recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
- 1/4 cup white chocolate chunks
- 1-1/4 cups chopped pecans
From Cathy Sklar
In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and pecans. Divide dough in half; wrap both halves separately in waxed paper. Chill 1 hour or until firm.
On waxed paper, shape each dough half into a 12-inch log. Roll up in waxed paper; refrigerate up to 1 week or freeze up to 8 weeks. To bake, preheat oven to 375 degrees. Cut each chilled log into 1/4-inch slices. Place on ungreased cookie sheets. Bake 8 to 10 minutes.
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