Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons (10ml) vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) salt
  • 1 cup (170g) semisweet chocolate chips
  • 1 cup (170g) milk chocolate chips
  • 1 cup (170g) white chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in all three types of chocolate chips until evenly distributed.
  7. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
  8. Use a cookie scoop or tablespoon to drop dough onto baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until edges are golden but centers are soft.
  9. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.