Posted in Just Baked, Tummy Talks

Just Baked: Triple Chip Cookies

I may have hoarded a lot of baking ingredients in the last couple of months that I find myself wondering how I could use up all of them. Among the things I bought so much of are morsels in white chocolate, butterscotch and semi-sweet chocolate variants.

I was in the same situation last Christmas when I was thinking of what to gift to my colleagues. I was too lazy to look for three different recipes that will use up those morsels. I found my perfect solution when I found the Triple Chip Cookies recipe from Shugary Sweets. You may go to her website for the complete recipe. However, stay tuned here for the little tweaks that I made to her original recipe.

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The one thing I love about this recipe is that it calls for melted butter. That being said, I need not worry about getting my butter from the freezer (that’s how I like to keep my butter) very early for it to come to room temperature by the time I am ready to bake. It cuts my waiting time by 90% and that is a plus for me.

While hers called for only a cup and a quarter of melted butter, I opted to use a cup and a third. I figured that with four and a quarter cups of flour, a little extra butter will help keep the cookies from being crumbly. I also decided to brown the butter a bit for that extra nutty flavor that ups the cookie game by another level.

I also added a quarter teaspoon more salt making my salt a total of three quarters of a teaspoon. I always like a hint of saltiness in my cookies to cut through the sweetness of the sugars and the chocolate chips. I only had table salt available but I am sure using sea salt would have been even better.

I followed the rest of the ingredients as written in the Shugary Sweets site. My only problem was that my white chocolate and my butterscotch morsels were too tiny compared to my semi-sweet chocolate chips. Hence, a cup and a quarter of these morsels seemed too plenty because they took up very little space. Oh well, maybe I can try to find morsels sized evenly next time.

My common problem with any cookies that have chips or morsels in them is that the dough covers them a lot while baking and there’s not much trace of them on the top. That is why, unlike my attempt like Christmas season, I made it a point this time to save some chips/morsels to decorate the tops of my cookies. After scooping them on the tray lined with parchment paper, I stuck a few more chips on the cookie dough so they will show up after the cookies bake.

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Using a small scoop (4mm), I ended up with six dozens and three pieces of cookies! The did not spread so much and because of the baking powder, they rose up a little bit. I think the size of the morsels affected the yield of the cookies.

Anyway, I liked these cookies a lot. The nutty taste of the browned butter made the cookies even more yummy! Admittedly, they were a tiny bit too sweet for me though so, I think I’ll adjust the amount of chips/morsels next time. I might go for more semi-sweet chocolate chips and lessen the amount of the white chocolate and butterscotch versions.

I was able to fit a dozen cookies in a 5″ x 6¾” x 2″ box. It’s perfect for gifting for special occasions! All it needs is a ribbon (or two) and a tag!

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