Mixed Chocolate Chip Cookies
Okay, I will admit that I am slightly obsessed with making cookies. I love the smell of fresh baked cookies straight from the oven, the memories they bring of when I baked cookies with my mom, aunt, and grandma. There’s something about cookies that always warms my heart. Needless to say, there are endless varieties of cookies, and my default tends to be a classic batter with one or two mix-ins. My triple threat cookie recipe has been a big hit with friends and family, so I opted for a mixed chocolate chip cookie this time. These mixed chocolate chip cookies consist of dark chocolate, milk chocolate, and you guessed it, white chocolate!
I hadn’t experimented with using white chocolate in my baking, so I figured no better way than to add it to my base cookie recipe. The difference in sweetness, the contrast of texture and mouthfeel to the dark and milk chocolate is deliciously satisfying in this cookie. Every bite has a combination of chocolate goodness. I guarantee these mixed chocolate chip cookies will be your go-to for family, friends, co-workers, all the above!
These cookies are made the old fashioned way. I started by creaming butter and sugar, adding in eggs one at a time. Then, pouring in the flour and baking soda, and finally adding the chocolate. Have you ever met a cookie batter this easy? If you are a newbie baker, please trust me when I say you CAN do this. Three things to remember when making cookies:
- Room temperature butter is not a block of butter that can be squished with your palm. Touch the center of the butter with your finger. If it leaves a slight indent, you are good to go.
- Cookies will fully cool and form its shape within 30-45 minutes AFTER being pulled from the oven. If they are still very soft coming out, they will harden, but still have a chew factor.
- Mixing batter “just to combined” literally means until all ingredients have come together. Nothing more. Nothing less.
- Flour: I plan to make most of my cookies with either oat flour or my trusty Bob’s Red Mill All Purpose Baking Flour – I highly recommend this brand for baking goods (not sponsored, just love them!)
- Sugar: you can definitely swap dark brown for light brown sugar. I used light brown with this one.
Mixed Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup organic cane sugar
- 1 cup light brown sugar
- 2 eggs
- 2 sticks butter room temp
- 1 tbsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
In a large bowl, cream the butter and the sugar together until creamy using a stand mixed or hand mixer.
In a separate bowl, sift together flour and baking soda. Set aside.
Add in eggs, one at a time and continue to whisk until the eggs are incorporated.
Pour in the vanilla extract and whisk to combine.
To the wet ingredients, pour in the flour and baking soda and whisk on a slow speed until most of the flour is incorporated and then increase speed for just one minute.
Pour in the chocolate chips and use a spatula to combine the batter with the chocolate.
Cover with cling wrap, and chill in the fridge for 45m to one hour
Baking the Cookies
Preheat the oven to 350º and line a baking sheet with parchment paper.
Using a small cookie scoop, scoop some of the batter and lay onto the parchment, leaving some room between each cookie.
Bake for 12-13 minutes and let cool completely (about 45 minutes) before serving.