These triple chip cookies are delicious with crispy edges and a soft, thick, chewy middle. The triple chip cookie has always been a great hit when we sold them at the local farmers markets in the past!
The combination of butterscotch chips, white chocolate chips and semisweet chocolate chips provide this cookie with a wonderful flavor that is both sweet as well as balanced from the darker chocolate. I often add milk chocolate chips as well for a more chocolatey flavor. I started making these as a substitute to my “camper cookie” which contained peanut butter. You can also add crushed pretzels if you like the sweet and salty combination!
Let’s get started!
First, cream butter, oil, granulated sugar and brown sugar together. You can also substitute the oil for shortening (I do not care much for the flavor of shortening in cookies and thus use oil). I like the tenderness that the oil provides the cookie.
Add vanilla and egg. Stir.
Beat with wooden spoon until creamy.
Add flour, cornstarch, baking soda and salt. I use organic white flour as well as whole grain flour.
Add chocolate chips, butterscotch chips and white chocolate chips. I used both milk chocolate chips and semisweet chocolate chips. For the white chocolate chips, I substituted some white chocolate that I wanted to use up, and chopped it into small pieces, which ended up to be not quite 1/4 cup. I tossed it in afterwards. Mix well.
Cookie dough should not be too sticky and may be hard to mix.
Scoop onto a cookie sheet – I used a small cookie scoop. Refrigerate for 30 minutes before baking. This will help the cookies to stay thick and chewy.
Once ready to bake, place some on a cookie sheet. Bake at 350F for 6 to 8 minutes or until lightly golden. Centre may appear under baked.
Let cool 5 minutes before loosening on cookie sheet. Let cool completely. Store in an airtight container so cookies stay soft.
The remaining cookies can be placed in an airtight container or freezer bag and placed in fridge for up to 3 days or placed in the freezer. When ready to bake, remove from freezer (no need to thaw) and place on cookie sheet, about 1-1/2″ apart. Bake at 350F for 6 to 8 minutes or until edges are lightly golden. They taste like they were freshly made.
Triple Chip Cookies
1/2 cup butter
1/4 cup oil
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1-1/2 cups whole grain flour
1/2 cup white flour – I use organic white flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips – optional if you would like the cookies extra chocolatey
Combine butter, oil and sugars together. Cream well. Add vanilla and egg and beat well. Add flour (you can omit whole grain flour if you like and just use 2 cups flour), cornstarch, baking soda and salt. Stir slightly. Add the baking chips. Scoop onto a cookie sheet. Place in fridge for 30 minutes. Remove cookies and place on another cookie sheet, 1-1/2″ apart and bake at 350F for 6 to 8 minutes or until edges are lightly golden – the centre may appear uncooked. Remove from oven, let cool 5 minutes before loosening from cookie sheet. Bake remaining cookie dough or freeze to bake as needed.
