If you’re a fan of chocolate chip cookies, then you’re going to love these triple chippers cookies. I mean why go with one type of chocolate when you can have three different types. These cookies are tender, buttery, and loaded with the flavor that comes from three different types of chips.
About Triple Chippers Cookies
As the name implies, triple chippers cookies have three kinds of chips in them. The original recipe for these cookies uses semisweet chocolate chips, butterscotch chips, and white chocolate chips. But the nice thing about this recipe, it’s easy to substitute any type of chips you’d like.
I like to make triple chocolate chip cookies using semi-sweet chocolate chips, dark chocolate chips, and milk chocolate chips. The contrast in the three kinds of chocolate chips adds so much flavor to these cookies.
Tips for Making Triple Chippers
Just like the original Toll House cookies, these triple chippers cookies are easy to make. I like to mix them up with my electric stand mixer, but it’s an easy recipe to mix by hand. All you need is a large bowl and a spoon if you make them by hand. Or, use the paddle attachment on a stand mixer. This definitely helps when creaming together the butter and shortening. Using room temperature butter also helps make it easier. But do not use melted butter with this recipe. For a melted butter chocolate chip cookie, see my ATK chocolate chip cookie recipe.
This recipe uses more brown sugar than white sugar. The brown sugar helps give the cookies a deeper, caramel-like flavor. And combined with the shortening, it gives the cookies the best texture. They have crispy edges and a soft, tender center.
Be sure to cream the butter, shortening, and sugars together until it becomes lighter in color. The extra brown sugar naturally keeps this mixture darker than usual, but it will still lighten in color as you mix. The key is to not mix too much once you add the egg.
I like to mix the wet ingredients on medium speed for about a minute. At this point I remove the bowl from the stand mixer. I prefer to mix the all-purpose flour and other dry ingredients by hand. This way I have more control over the cookie dough, and I don’t overmix it after the flour mixture is added.
Use either an ungreased cookie sheet, or a baking sheet lined with parchment paper. I always use a parchment lined cookie sheet because I find it so much easier. I let the cookies cool on the baking sheet for 2-3 minutes and then I just slide the whole sheet of cookies onto a wire rack to cool completely.
What size cookies do you like? If you like giant chocolate chip cookies like you get at a bakery, then use a 1/4 cup of cookie dough. I prefer smaller cookies, so I use a #40 cookie scoop to drop dough about 2 inches apart on cookie sheet. A #40 scoop holds about 1.5 tablespoons of dough, so use that as a guide if you prefer to make dough balls without a scoop.
Now to my number one rule when making cookies, do not overbake. I always pull the cookies out of the oven when the middle still looks under done. The edges will just be starting to turn golden brown, and the middle will be soft. They will continue to cook as they cool on the cookie sheet. This will give you triple chippers cookies that have the perfect texture and are such a tender cookie.
Triple Chippers
Equipment
- Measuring Cups
- Measuring Spoons
- Large bowl
- Cookie Sheet
- Mixer optional
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 3/4 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
Instructions
- Heat oven to 350 degrees Fahrenheit.
- In a large bowl, mix sugars, butter, shortening, vanilla and eggs on medium speed until creamy.
- Stir in flour, baking soda and salt. Mix just until combined.
- Stir in white, semisweet and butterscotch chips.
- Drop 1.5 tablespoons of cookie dough 2 inches apart on parchment lined cookie sheet.
- Bake for 9 to 11 minutes. Cool on baking sheet for 3-4 minutes before transferring to wire rack to cool completely.
Types of Chips to Use
These chipper cookies have three types of chips in them. There are 1.5 cups of chips used in the recipe, and really you can play around and use whatever chips you’d like. For my first batch of cookies I stuck with semisweet, butterscotch and white chocolate as my triple chips combination. I used 3/4 cup of semisweet, 1/4 cup butterscotch chips, and about 1/2 cup white chocolate chips.
For my second batch, I went with triple chocolate cookies and used semisweet, milk chocolate, and dark chocolate. I’m not a big fan of white chocolate, so going with three types of chocolate chips seemed like a no brainer to me.
However, I have to say that the combo of semisweet, white chocolate, and butterscotch ended up being my favorite. I think that another time I’ll use peanut butter chips instead of the dark chocolate. The possibilities are endless for the combination of triple chips that you can use with these triple chippers cookies.
I hope you enjoy making these triple chip cookies. Double the recipe and you’ll get a lot of cookies, which makes this recipe perfect when baking for a crowd. The cookies store well in an airtight container, so you can make them a day or two ahead of time. I always think that fresh baked cookies are best, so I’ll chill or freeze the dough until I’m ready to bake. Freeze individual balls of dough, and then increase bake time by a minute or two. You’ll get the best triple chip cookies whenever you need them.
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