3 Chocolate Chip Cookies

131

452

By Imperial Sugar

Prep Time:

20m

Bake/Cook Time:

11m - 13m

Yield:

24 - 36 cookies

The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these chewy cookies ensure every bite is filled with chocolate goodness.

Estas galletas con 3 chispas de chocolate son el sueño de un amante del chocolate, Hechas con tres tipo diferentes de chispas de chocolate, estas galletas chiclosas se aseguran de que cada mordida este llena de lo grandioso del chocolate.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

1 cup (2 sticks) unsalted butter, soft
3/4 cup Imperial Sugar Light Brown Sugar
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
6 oz semi-sweet chocolate chips
6 oz bittersweet chocolate chips
6 oz milk chocolate chips
Optional: 2 cups crispy rice cereal

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Prepare cookie sheets with parchment paper or a silicone baking mat.
Cream butter until smooth; add sugars and cream further. Add vanilla and eggs one at a time; mix until light and creamy.
Sift together flour, baking soda, and salt. Add flour in one step to creamed mixture and mix until just combined. Do not over-mix.
Add chocolate chips and crispy rice cereal and gently stir to combine. Batter will be thick.
Scoop dough using a medium ice cream scoop or a soup spoon and place on prepared cookie sheets. Gently press down.
Bake until light golden brown, about 11-13 minutes. Baking time will depend on size of cookies.
Move to a wire rack to cool and store airtight.

Imperial Sugar Insight

In our original recipe, we had white chocolate chips and butterscotch chips listed as ingredients. However, finding both of these chips made without hydrogenated fat is nearly an impossible task. Therefore the recipe has been updated to use chips which can be found made of real chocolate. Remember, real chocolate is always made with real cocoa butter! If desired, one of the chips can always be replaced with a chocolate bar cut in chunks.
In this Chocolate Chip Cookie recipe, you'll use semisweet, bittersweet and milk chocolate. "What's the difference anyway?" you might ask. All chocolates are determined by the level of cacao and milk solids they contain. Generally, bittersweet and semisweet chocolate contain more cacao and less milk solids than milk chocolate. That's why you'll find them to have more of a tang and bite than the creamier milk chocolate variety.
A texture pleasing, and completely optional, addition to this recipe is crispy rice cereal. The fluff and crunch of the rice is the perfect complement to the rich and creamy chocolate running throughout these cookies. If you're going to use the rice, just make sure you combine it gingerly. You don't want rice mush.

Rate & Review

Sweetalk member

Dec 01, 2022

So so good will make it again

Elizabeth P

Nov 29, 2016

THE best recipe I have found for chocolate chip cookies. I keep going back to this one for a fool-proof result.

Kim O

Nov 24, 2015

I've taken this cookie to 2 different gatherings and there are never any left to take home at the end of the party! Love the crunch of the Rice Krispies and there are so many chocolate chips that there is actually more chocolate than dough!

Galletas con 3 chispas de chocolate

131

452

Ingredientes

1 taza (2 barras) mantequilla sin sal, suave
3/4 taza Imperial Sugar Azúcar Morena Clara
3/4 taza Imperial Sugar Azúcar Granulada Extra Fina
2 huevos grandes, temperatura ambiente
1 cucharadita extracto vainilla
2 1/2 tazas harina todo uso*
1 cucharadita bicarbonato de sodio
1/2 cucharadita de sal
1/2 bolsa (12 onzas) chispas de chocolate semi-dulce
1/2 bolsa (12 onzas) Chispas de chocolate amargo
1/2 bolsa (12 onzas) Chispas de chocolate de leche
Opcional: 2 tazas arroz crujiente

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Precaliente el horno a 350 F.
Bata la mantequilla hasta que este cremosa y suave, agregue el azúcar y bata más. Agregue huevos uno a la vez y la vainilla, mezcle hasta que este ligero y cremoso.
Cuele la harina, bicarbonato de sodio y la sal. agregue harina en un solo paso a la mezcla de crema y mezcle hasta que esté todo combinado. No mezcle de más.
Agregue chispas de chocolate y el arroz crujiente y gentilmente revuelva para mezclar.
Saque la mesa utilizando una cuchara de helado mediana o use una cuchara de sopa. Coloque en una bandeja forrada con papel parafinado o una bandeja de galletas engrasada con mantequilla.
Hornee hasta que estén un poco doradas. Alrededor de 11 a 13 minutos, el tiempo de horneo va a depender del tamaño de la galleta.