|Triple Chocolate Chip Cookies|
|Triple Chocolate Chip Cookies right out the oven cooling!|
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!|
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.