Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Yesterday, I was going through my baking supplies and found two kinds of nuts and three kinds of chips that would add up to 1 recipe for chocolate chip cookies. I like to keep my baking supplies fresh and no better way to use what I have than make a recipe out of it. I named the recipe Triple Chocolate Chip Cookies for this reason and the hazelnuts and walnuts together make this a really special cookie. These Triple Chocolate Chip Cookies taste fantastic! I used the Original Nestle Toll House Chocolate Chip Cookies recipe found in the back of the semi-sweet morsels package and in one of my cookbooks, Old-Fashioned Bake Sale (Publications International, Ltd., 2003, pg. 22) and changed a few things. I replaced brown sugar for light brown sugar and used extra large eggs instead of large ones. As mentioned above, I used three kinds of chips and 2 kinds of nuts. In each cookie you get a mixture of one, two or all three chocolate chips and/or one or both nuts. I plan to use this recipe for a bake sale soon and for holidays. Here is my rendition.


Triple Chocolate Chip Cookies right out the oven cooling!

Ingredients

2 1/4 cups All-Purpose Flour.

1 teaspoon Baking Soda.

1 teaspoon Salt.

2 sticks Unsalted Butter, softened.

3/4 cup Sugar.

3/4 cup Light Brown Sugar.

1 teaspoon Pure Vanilla Extract.

2 Extra Large Eggs.

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

1/2 cup Nestle Toll House Premier White Morsels.

1/2 cup Nestle Toll House Semi-Sweet Morsels.

1/2 cup Chopped Hazelnuts.

1/2 cup Chopped Walnuts.

Triple Chocolate Chip Cookies - so good!

Directions

Preheat oven to 375 degrees.

In a medium size bowl, using a whisk combine Flour, Baking Soda and Salt.

Using a large bowl and handheld mixer beat Butter, Sugar, Light Brown Sugar and Vanilla Extract until creamy; approximately 2-3 minutes.

Add Eggs one at a time, beating well after each addition.

Gradually beat in Flour mixture.

Take the Morsels and Nuts and place into storage bag and mix them up shaking the bag. Using a spatula, fold in the Morsels and Nuts. (I like to use the spatula to fold first and then finish incorporating with my hands).

Drop by rounded tablespoon onto ungreased baking sheets, spacing two inches apart.

Bake for 9 to 11 minutes or until golden brown.

Cool right on baking sheets for 2-3 minutes.

Place cookies on wire racks and cool completely; approximately 1 hour.

Cookies yield about 2 1/2 dozen in the size I made them.

Enjoy!

-Sophia/Two Frys