Chewy Triple Chippers Recipes

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Steps:

• Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
• Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
• Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
• Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Steps:

• In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
• In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
• Mix until creamy and light.
• (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
• Beat in corn syrup and cream.
• Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
• The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
• Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
• Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
• To bake cookies: Preheat oven to 325 degrees.
• Line cookie sheets with Silpat or parchment paper.
• (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
• Slightly press down the top of each scoop of dough.
• These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
• Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
• They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
• Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
• Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
• Enjoy!

Steps:

• Preheat oven to 325°F (165°C).
• Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
• Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
• Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
• Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.