Big Batch Triple Chip Cookies
An easy cookie perfect for potlucks
Servings 60 cookies
Cost 5
Ingredients
- 3 cups all-purpose flour, sift or stir OR weigh (380 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt if unsalted or only ½ teaspoon of salt if using salted butter**
- 2 sticks unsalted or salted butter, room temperature (230 grams)
- 1 cup granulated sugar (200 grams)
- ¾ cup packed light brown sugar (150 grams)
- 3 large eggs (140-145 grams)
- 1 ½ teaspoon vanilla extract
- 1 cup bittersweet chocolate chips (heaping cup)
- 1 cup extra dark chocolate chips (heaping cup)
- 1 cup white chips (as many as you like)
- 1 cup toasted and chopped pecans
Instructions
- Whisk the flour, baking powder and salt together and set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until creamy (about 2 minutes). Add both sugars and beat for another for 2 minutes, then add the eggs and vanilla and beat until blended. For lighter cookies, you can beat until fluffy.
- By hand or with lowest speed of mixer, add the flour mixture to the butter mixture and stir just until blended. Stir in all of the chips and the pecans.
- If you plan on chilling the dough, have ready a couple of dinner plates or trays that you can fit in the refrigerator. Using a rounded tablespoon or a medium size scoop, scoop about 40 to 60 scoops of dough and arrange them on your plates. Cover with plastic and chill overnight or until ready to bake.
- If baking right away, preheat oven to 375 degrees F.
- Use a rounded tablespoon or generous medium size scoop and scoop directly onto your lined baking sheets spacing 2 ½ inches apart.
- Bake one sheet at a time on center rack for 12- 15 minutes or until cookies are nicely browned. Let cool on cooking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Alternatively, you can bake two sheets at a time using the middle and lower rack, but alternate about halfway through so that the cookies bake evenly.
Notes
Note: To toast pecans, lay them on a baking sheet and bake for about 6 to 8 minutes at 350. Cool completely, then chop. Also, cook-time is meant to include chill-time. The dough does not have to be chilled, but I think doing so improves the texture.
If using salted butter, you can use just a pinch of salt or up to a ½ teaspoon if you like your cookies on the saltier side.