Triple Chocolate Chip Cookies

Soft chocolate chip cookies with crisp edges, loaded with with semi-sweet, milk, and dark chocolate.

Makes 3 dozen cookies

Prep time: 20 minutes

Cook time: 15 minutes

• 1 cup (2 sticks) unsalted butter, chilled
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 3/4 tablespoon cornstarch
• 2 3/4 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips

Heat the oven to 350 degrees.  Line two large cookie sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed.  Add the eggs and vanilla, mixing until blended.  Stir in the baking powder, baking soda, salt, and cornstarch, mixing until blended.  Gradually add the flour, mixing until just blended.  Fold in the chocolate chips, ensuring they are evenly distributed in the cookie dough.

Roll the cookie dough into 1 1/2 inch balls, and place on a cookie sheet two inches apart.  Place the cookie sheets in the freezer for 10 minutes before baking (this is optional, but give the cookies a crisp outside!).

Bake 20 to 25 minutes or until the edges are golden brown (it is okay if the cookies are still a little gooey in the middle!).  Allow the cookies to cool 5 to 7 minutes before removing from the cookie sheets.