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Triple Chocolate Chip Cookies

Today I made cookies. Plain Chocolate Chip Cookies. Why, you might ask? Well, I am celebrating the birthday of a lovely friend of mine. Typically I like to make extravagant things for my friends’ birthdays (you might remember the Harry Potter Cauldron Cakes) but this friend loves chocolate chip cookies above all other desserts.


Actually, I ended up making her cookies because when I asked her what I could make her for her birthday she responded by saying,

“hmmmm….does kimbap count as dessert? jk jk….cookies are like my favorite things ever, but I really only like chocolate chip ones. but if that’s too boring, then anything with some chocolate and no mango, apricot, orange, peach, or similar fruits.”

She knows me so well, and because of that, I wanted to follow her request and make a “boring” dessert. These cookies though, are anything but boring! They are jam packed with three kinds of chocolate chips, and the soft, moist dough blends right into the melted chocolate chips.

The cookies begin with butter and sugar. The brown sugar really adds depth and color to these cookies.


Then the egg and (my new favorite part!!) the vanilla paste.


Add all the dry ingredients…




Look at how beautifully this dough came together!


After chilling in the fridge, the dough is rolled into tiny balls.


TADA! Baked, gooey pieces of deliciousness! Some cookies get crispy after awhile, but these remain soft even after they are fully cooled, which is AWESOME.


Triple Chocolate Chip Cookies
Inspired by Sally’s Baking Addiction


¾ cup butter, room temperature
¾ cup dark brown sugar
¼ cup sugar
1 egg
1-2 teaspoons vanilla paste
2 cups of flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
½ cup mini semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips


• In the bowl of a stand mixer, cream the butter and sugars until light and fluffy.
• Add the egg and vanilla to the butter mixture and mix to combine.
• Add in the dry ingredients on low speed until just combined, then stir in the chocolate chips.
• Refrigerate the cookie dough for at least 30 minutes, and up to a few hours.
• Preheat the oven to 350 degrees Fahrenheit.
• Roll tablespoon sized balls of dough and place them on cookie sheets lined with parchment paper.
• Bake the cookies for about 10 minutes, until they are golden but still quite soft.
• Serve immediately, or let cool on the sheets before storing in an airtight container.

Rating: 5/5 I love soft cookies, and these ones are amazingly soft! The appearance is really beautiful as well! 🙂

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