Crispy Chewy Triple Chocolate Chip Cookies

This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!

• Ready In: 10 mins
• Yields: 4 dozen

Ingredients

• 1 1⁄4 cups unsalted butter
• 2  eggs
• 1  teaspoon vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 3⁄4 cup white sugar
• 3⁄4 cup  packed brown sugar
• 1 1⁄2 cups white chocolate chips
• 1 1⁄2 cups  milk chocolate chips
• 1 1⁄2 cups  semi-sweet chocolate chips
• 1  cup  chopped pecans

Directions

1. Preheat oven to 325°F (165°C).
2. Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
3. Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
4. Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
5. Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.