Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281 grams)
- Baking soda: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (3 grams)
- Unsalted butter, softened: 1 cup (2 sticks or 226 grams)
- Granulated sugar: 1 1/2 cups (300 grams)
- Brown sugar: 3/4 cup (150 grams)
- Vanilla extract: 1 teaspoon (5 ml)
- Eggs: 2 large
- White chocolate chips: 1 1/2 cups (300 grams)
- Semi-sweet chocolate chips: 1 cup (200 grams)
- Milk chocolate chips: 1 cup (200 grams)
- Dark chocolate chips: 1 cup (200 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla extract and eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips, semi-sweet chocolate chips, milk chocolate chips, and dark chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 350
- Fat: 19 grams
- Saturated Fat: 11 grams
- Trans Fat: 0 grams
- Cholesterol: 70 mg
- Sodium: 150 mg
- Carbohydrates: 42 grams
- Fiber: 2 grams
- Sugar: 28 grams
- Protein: 5 grams
Dish Characteristics:
- Soft and chewy
- Loaded with white chocolate and triple chocolate chips
- Perfectly sweetened with a hint of salt
- Ideal for dessert or a sweet snack
User Comments:
- "These are the best chocolate chip cookies I've ever had!" - Sarah
- "I love the combination of white and triple chocolate chips. So delicious!" - John
- "I'm not a huge fan of white chocolate, but these cookies are amazing!" - Mary
- "The perfect treat to indulge in after a long day." - Emily
- "I highly recommend trying them. You won't be disappointed!" - Mike
Special Precautions and Tips:
- Do not overmix the dough, as this will result in tough cookies.
- If the dough is too sticky, refrigerate it for 30 minutes before shaping the cookies.
- Bake the cookies until the edges are golden brown, but the centers are still slightly soft. This will ensure they are chewy and not dry.
- Allow the cookies to cool completely before enjoying them for the best flavor and texture.
