Tri-Chip Cookies

This rendition of my chocolate chip cookie recipe adds white chocolate and peanut butter chips which add some flavor sensation to the classic chocolate chip-laden confections.

3 2⁄3 c (16 oz) all-purpose flour
1 1⁄4 t baking soda
1 1⁄2 t baking powder
1 t kosher salt
2 1⁄2 sticks (10 oz) unsalted butter, at room temperature
10 oz (1 1⁄4 c) light brown sugar
8 oz (1 c + 2 T) granulated sugar
2 eggs
2 t vanilla extract
1 c bittersweet or semisweet chocolate chips
3⁄4 c white chocolate chips
3⁄4 c peanut butter chips (or butterscotch)
Flaky sea salt

Combine flour, baking soda, baking powder, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugars together until light, but not fluffy, about 2 minutes. Don’t over mix. Add eggs one at a time, and vanilla, beating well between additions and scraping down the sides of the bowl as needed. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add all chips and fold in, mixing a little as possible.

Immediately scoop scant 2-3 tablespoon dough balls (about 50g each if you're weighing, I use a 2” diameter cookie/ice cream scoop). Place the dough balls in a bowl or sheet pan, cover with plastic and refrigerate at least 1 hour, up to 2 days (or freeze dough balls for up to 2 weeks). They may stick together a bit and that’s ok, you’ll be able to easily separate them once they’re cold.

Preheat the oven to 350. Line sheet pans with parchment.

Evenly space the dough balls on the sheet pans; I find about 8 cookies per 1⁄4 sheet pan works. Sprinkle cookies with flaky sea salt if you wish. Bake until golden brown at the edges but still a little soft in the middle, 15-18 minutes (if baking from frozen, add 3-4 minutes to bake time). Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.