Chocolate Chip and White Chocolate Chip Cookies

For years, I have been making my chocolate chip cookies with this triple chocolate chip combination. I love the layers of flavor and chocolate. The semi-sweet, milk, and white chocolate complement each other and make the cookies rich and delicious. My kids love these cookies! There’s something about the chocolate combination that makes the cookie taste balanced and a bit indulgent.

I love the texture of the cookies as well, slightly crispy on the outside, soft and chewy on the inside. They are crunchy, soft, buttery, sweet, chocolately, and honestly a little nostalgic all in one bite, because who doesn’t love a chocolate chip cookie? I have made these so many times, and they are a huge kid favorite.

Looking for some more cookie recipes? Try our delicious Cranberry and Walnut Cookies or our addicting Chocolate Chip Pretzel Cookies.

You will need the following ingredients:

• All-purpose flour
• Baking soda
• Salt
• Granulated Sugar
• Brown Sugar
• Butter
• Eggs
• Vanilla
• Semi-sweet chocolate chips
• Milk chocolate chips
• White chocolate chips

I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

1. You could substitute chocolate chunks for the chocolate chips for a deep dive with the chocolate.
2. If you don’t like white chocolate, you could replace the amount of white chocolate with more of the milk and semi-sweet chocolate.
3. You could add 1/2-1 cup of chopped walnuts or pecans, or other nuts if you would like to add nuts to the cookies.
4. I have not tried making these dairy-free, gluten-free, or egg-free, but gluten-free flour, dairy-free butter, or an egg substitute may be possible, I just can’t guarantee the results.

Step 1. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2. In a separate large bowl with an electric mixer, or with a stand mixer, beat together the granulated sugar, brown sugar, and softened butter for 2-3 minutes until more light and fluffy. Add egg, egg yolk, and vanilla and blend until thoroughly mixed in.

Step 3. Mix the dry ingredients into the dough just until the dry ingredients are incorporated. Do not over-mix. Mix in the semi-sweet, milk, and white chocolate chips just until evenly distributed. The dough will be stiff.

Step 4. Using a medium cookie scoop (about 2 tablespoons), scoop dough onto the prepared cookie sheet and space about 2 inches apart. After placing them on the cookie sheet, with your fingers, shape them so they are a little taller like a column. This helps them bake into a slightly thicker cookie.

Step 5. Bake cookies at 375 degrees Fahrenheit for 8-10 minutes. Carefully remove from the oven and right after they are removed, I like to take about a 3-inch cookie cutter or glass cup and move it in a circular motion to nudge the edges to make a more perfect circle. I also like to press a few extra chocolate and white chocolate chips on top of the cookies so you can see both colors of chocolate on the cookie tops.

Step 6. Let the cookies cool on the cookie sheet for 2-5 minutes before removing to a cooling rack to cool completely.

• I recommend keeping parchment paper on hand; it is especially helpful when baking cookies. Lining your pan with parchment paper helps prevent cookies from spreading when baking, which in turn helps prevent your cookies from becoming too thin and crispy. The cookies won’t stick to your pan, and pans are much easier to clean up. Also, the parchment paper creates a thin layer between the cookies and the pan, which helps promote even browning and prevents hot spots on your pan that may cause cookies to burn.
• I love using a cookie scoop when making cookies so that the cookies are a uniform size and shape. I use a medium cookie scoop for this recipe, which makes a scoop of about 2 tablespoons. I really like the one from Pampered Chef or this scoop from Amazon works great as well.
• Also, I love my USA pan baking sheets, they cook so evenly, are high quality, and long-lasting.

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