My brother-in-law's birthday is this Thursday, and I know he's got a big weak spot for chocolate chip cookies (as does my husband.... and father-in-law... must be genetic). So I decided to pull out all the stops and make some triple chocolate chip cookies, based on this recipe for Triple Chip Cookies from Bakerella.
Bakerella's recipe calls for white chocolate, milk chocolate, and butterscotch chips. I went with white, milk and dark chocolate, only because I sadly discovered that I had less than a 1/3 of a cup of butterscotch chips in my pantry.
This is probably due to the fact that I'd gotten into the habit of sprinkling a handful on my ice cream this summer, in spite of the fact that I'd purchased said butterscotch chips specifically for these cookies.
In any case, I substituted the dark chocolate chips for the butterscotch and kept everything else in Bakerella's recipe the same.
The hubby and I did some quality control.
They met with our exacting standards of quality.
The only thing I did slightly different from Bakerella, other than the chip substitution, was use a smaller cookie scoop. Mine has only a 1-inch diameter, so I actually ended up with 5 1/2 dozen cookies. Two dozen are slated (after a little bit of pleading and some puppy dog eyes) for my husband's project meeting at work tomorrow. I'll probably save the extra six for us to munch on. The rest are heading to my bro-in-law's and will hopefully arrive on time for his birthday.
I leave it up to him if he wants to share with his roommates.
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