Chocolate cookie – check, dark chocolate chips – check, white chocolate chips – check, peanut butter chips – check, ooey gooey center and crisp edges – check and check.
Few things in life are as pleasurable as a warm cookie and a cold glass of milk. Especially if that cookie is a chocolate cookie.
These cookies are packed full of flavor (and chips). And I mean chips — did I mention that these have 3 1/2 cups of chips in them? Sure it makes 36 cookies, but holy cow that’s a lot of chips!
Usually I’m not a big chocolate chip person. What I mean is, I don’t put millions of chips in my cookies. My cookies are usually 2/3 dough to 1/3 chip. The reason behind that ratio is that I love cookie dough. Or more accurately, I love eating raw cookie dough straight from the bowl. Too many chips in raw cookie isn’t good. I don’t want to eat chips, I want that delicious sugar, butter, flour mixture.
But I might be joining the chip overload bandwagon. Because while the cookie dough was too chippy, the resulting cookies were divine. And shouldn’t you really bake cookies based on what they will taste like baked, not before — Am I the only one who needed to learn this lesson?
Between the chocolate dough, dark chocolate chips, peanut butter chips, and white chocolate chips these cookies literally melt in your mouth. All of the chips melt together to create this deliciously soft and gooey center.
Did you guys notice the pretty white chocolate chips on top of the cookies? That probably looks pretty normal because we are use to seeing super-styled food photos. Cookies always look perfect in blogs and magazines. But these are not artificially styled cookies. These are the real-deal and look just as cute in person as they do in these photos. Want to know the secret?
When making your dough, reserve some of the chocolate chips. After you scoop your dough onto the cookie sheet, place 3 of those reserved chocolate chips on top of each cookie. As the cookies bake and spread the chocolate chips will sink slightly into the dough but remain on top and prominent. The white chocolate chips won’t look brown from the chocolate dough, they will stand out and look sophisticated.
It’s easy, and you will have professional looking cookies from your own kitchen.
- 2-1/2 sticks Butter, Softened
- 2 cups Sugar
- 2 whole Eggs
- 3 teaspoons Vanilla Extract
- 2 cups Flour
- ¾ cups Cocoa Powder
- 1-1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ cup Dark Chocolate Chips
- 1 cup Peanut Butter Chips
- 2 cups White Chocolate Chips
- Preheat oven to 350°F.
- Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
- Add eggs one at a time, mixing after each addition. Mix in vanilla.
- Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
- Gently blend in chocolate chips, peanut butter chips, and white chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.
- Let cool on a baking rack.