Triple Chocolate Chip Cookies

I LOVE homemade chocolate chip cookies. But these cookies are better than regular chocolate chip cookies because they contain 3 kinds of chocolate chips!!! Milk chocolate, semi-sweet, and white-chocolate - yum yum. These cookies are made regularly in my home and they are usually gone in no time. The recipe is from Williams-Sonoma Essentials of Baking.

Ingredients:

• 1 ¼ cups all-purpose (plain) flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup firmly packed golden brown sugar
• 6 tbsp granulated sugar
• 1 large egg
• 1 tsp vanilla essence
• 1 cup semisweet (plain) chocolate chips
• ¾ cup white chocolate chips
• ¾ cup milk chocolate chips

1. Position a rack in the middle of the oven, and preheat the oven to 350 degrees F. Line two rimless baking sheets parchment paper.

2. In a bowl, stir together the flour, baking soda, and salt. Set aside.

3. By mixer, in a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth.

4. Add the egg and vanilla and beat on low speed until well blended.

5. Slowly add the dry ingredients and beat on low speed just until incorporated.

6. Mix in the chocolate chips.

7. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes.

8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.