Dark, White and Milk Chocolate Chip Cookies

    Recipe Picture:Dark, White and Milk Chocolate Chip Cookies
    5

    Dark, White and Milk Chocolate Chip Cookies

    (98)
    25min


    86 people made this

    These chocolate chippies have dark chocolate, white chocolate and milk chocolate bits in them and are baked with white sugar and brown sugar for a rich flavour.

    Ingredients
    Serves: 16 

    • 125g unsalted butter
    • 1/2 cup (110g) white sugar
    • 1/4 cup (160g) packed brown sugar
    • 1 large egg
    • 1/2 teaspoon vanilla essence
    • 1 1/8 cups (140g) plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 1/3 cup dark chocolate bits
    • 1/3 cup white chocolate bits
    • 1/3 cup milk chocolate bits

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 190 degrees C. Line a baking tray with a silicon baking mat or baking paper.
    2. Mash the butter, white sugar and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
    3. Whisk the flour, salt and bicarb soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the dark chocolate bits, white chocolate bits and milk chocolate bits into the mixture. Arrange onto the prepared baking tray using a small scoop or large spoon.
    4. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the tray for 10 minutes. Transfer to a wire rack to finish cooling completely.

    Tip

    The amounts of chocolate bits can be doubled for extra-decadent bickies.

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    Reviews and Ratings
    Global Ratings:
    (98)

    Reviews in English (77)

    by
    66

    These turned out absolutely perfect. I made this with my two boys this morning so we could bring a random act of kindness to their babysitter. We only made one change and that was upping the vanilla to a full teaspoon. I didn't really measure the chips out, I just used the random amounts I had in each bag that I had leftover from other cookies. I made no other changes. These turned out wonderfully. We baked the cookies at 350 degrees and they were done in exactly ten minutes. The boys really liked the different chips in this cookie and it was great for me because I could use up the little bits I had in my cupboard in each chip bag PLUS it made the perfect amount--neither too much or too little. This recipe's a keeper.  -  22 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    26

    I am not bashful about calling it as I see it, assigning a low star rating to a recipe if I feel it warrants it. I know Chef John has quite an avid following but frankly, I don’t get it. I’ve tried a few of his recipes (which are fairly basic and generic in most instances anyway) and have been less than impressed every time, particularly since he is a “professional” and not a home cook. In this case, I found these cookies, simply put, greasy and unattractive. Further, they are only a very slight variation of the Toll House Cookie, the only difference being that he slightly increases the ratio of white sugar to brown sugar, a very negligible difference in the overall outcome. I took a bite out of fairness for the purpose of this review but did not continue – then again, if you like the greasy and sort of flattish Nestle Toll House cookie, you’ll like this one too as it’s essentially the same recipe. Hubs was a little more favorable than I, saying they were edible, but “not like your grandma makes.” Note: also, for the purpose of submitting the best possible photo of these cookies, I selected a few of the better looking ones. Most did not look as good as the picture.  -  24 Nov 2013  (Review from Allrecipes USA and Canada)

    by
    20

    This was such a good cookie recipe! Loved that it uses different flavor chips. the cookie part was very good too, not too sweet. I doubled the recipe and everyone was fighting over the cookies. they couldn't come out of the oven fast enough. my cookies didn't spread that much they kind of stayed in drop form, after the first pan came out and I realized that, it was an easy fix by flattening the cookie slightly with a cup before putting in the oven. this will be my new go to recipe for chocolate chip cookies!  -  09 Jan 2012  (Review from Allrecipes USA and Canada)

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