Triple Chocolate Chip Cookies

If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".

• Ready In: 40 mins
• Yields: 30 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, at room temperature
• 1⁄2 cup brown sugar, packed
• 6  tablespoons granulated sugar
• 1  large egg
• 1  teaspoon vanilla extract
• 1  cup  semi-sweet chocolate chips
• 3⁄4 cup white chocolate chips
• 3⁄4 cup  milk chocolate chips

Directions

1. Position a rack in the middle of the oven and preheat to 350 degrees F.
2. Line 2 rimless baking sheets with parchment paper.
3. In a bowl, sift together the flour, baking soda and salt and set aside.
4. In a large bowl, combine the butter, brown sugar and granulated sugar.
5. Beat with a wooden spoon until smooth.
6. Add the egg and vanilla and beat until well blended.
7. Slowly add the dry ingredients and stir just until incorporated.
8. Stir in the chocolate chips.
9. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
10. 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 to 13 minutes.
11. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
12. Store in an airtight container at room temperature for up to 3 days.