Recipe by: Chef John (website)
“This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly.”
| Servings | Prep Time | Cook Time | Ready In |
| 16 | 15m | 10m | 55m |
| Servings | Prep Time |
| 16 | 15m |
| Cook Time | Ready In |
| 10m | 55m |
Servings:
Units:
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/4 cup light brown sugar packed
- 1 egg large
- 1/2 teaspoon vanilla extract
- 1 1/8 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup milk chocolate chips
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Ingredients
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Servings: Units: |
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
- Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
- Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
Recipe Notes
Note: the amounts of chocolate chips can be doubled for extra-decadent cookies! (a.k.a. Amena style)
