Community Pick
Chewy Triple Chippers
"This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation."
photo by shimmerchk
- Ready In:
- 8hrs 15mins
- Ingredients:
- 15
- Yields:
-
2 1/2 dozen
ingredients
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup peanut butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 tablespoon pure vanilla extract
- 2 eggs
- 2 tablespoons corn syrup
- 1 tablespoon half-and-half or 1 tablespoon cream
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1 cup milk chocolate chips
directions
- 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!
Questions & Replies
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Reviews
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Oh gosh these are soooo good. I can see why everyone asks for the recipe. This is one of those recipes that you wish you could rate more than 5 stars...made just as stated, I did leave them in the fridge overnight, when I baked them for 12 minutes, they didn't look as if they were done, but they set perfectly upon sitting after a couple of minutes. These are a great cookie with a wonderful soft and chewy texture, just delicious...I highly recommend this recipe, my family enjoyed these cookies very much. Thanks so much for posting such a wonderful cookie recipe Shimmerchk!...I will make these again and again..KC :-) -
Excellent cookie! Mine didn't spread out at all, just stayed in a ball. I flattened them after letting them sit for a couple min. after coming out of the oven. -
DH has declared this one of his favorite cookies of this season and since he's not a real sweet person that's quite compliment. I made as directed except didn't have peanut butter chips so used cappicino chips. Loved that they did not flatten out and seemed to be a cross between a peanut butter and choclate chip cookie. They disappeared fast and I had to freeze them quick to make sure I have some left for my holiday tray. -
Kids gobbled them up and they were quite good. Thanks! -
Is everyone on a quest for their ULTIMATE chocolate chip cookie? I made these as written but used only semi-sweet chips. These are great cookies...but alas, not the texture I've been searching...and searching...and searching for. Well worth the wait for the chilling time!
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Tweaks
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Excellent, yummy cookie! Followed the recipe exactly except I used butterscotch chips instead of the milk chocolate chips. Turned out awesome!! This cookie doesn't spread out and keeps its shape nicely.
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
