Get your tastebuds and a tall glass of milk ready (dairy, soy, rice or otherwise): these are chocolate chip cookies, the chips gone wild edition. Slightly crisp, with a soft, chewy, melt-in-your mouth inside and three types of chocolate in the chips, the classic cookie has been kicked up a notch.

triple chocolate chip cookies: stacked high and ready for snacking.

An American original — and favorite of children of all ages, everywhere — the chocolate chip cookie was invented in 1937 by Mrs. Ruth Wakefield, who with her husband Kenneth owned and operated the Toll House Inn of Whitman, Massachusetts. Inspired to mix things up a bit by adapting her butter drop cookie to include morsels of a semi-sweet chocolate bar made by Nestlé, Wakefield became the official inventor of the chocolate chip cookie. Fame and a lifetime supply of chocolate followed shortly after Ruth contacted Nestlé with news of her very popular dessert.

a twist on a classic.

This recipe is not that of Ruth Wakefield’s “Famous Toll House Cookie” which appears on the back of the yellow bag of Nestlé’s chocolate chips, but it is similar. In the spirit of Ruth Wakefield’s experimentation which lead to the development of a deal with Nestlé and a place in the hall of baking fame, I’ve mixed things up a bit in this recipe by paying homage to the spectacular bag of white chocolate and milk chocolate swirl chips I found in the baking aisle, and the cup of semi-sweet chocolate chips in my pantry that I had been meaning to do something with. As they say, necessity (or not wanting to make another trip to the grocery store) is the Mother of Invention.

"Eureka!" says Mrs. Wakefield: butter drop cookie + chocolate morsels = chocolate chip cookies.

Triple Chocolate Chip Cookies

Preheat oven to 350 degrees F

Ingredients

1 cup unsalted butter
1 cup brown sugar, packed
½ cup granulated sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup swirled white and milk chocolate chips
1 cup semi-sweet chocolate chips

although not all of the swirled white chocolate and milk chocolate chips will stay this neat, you will still be able to detect the mild, creamy vanilla flavor of white chocolate, as well as the more pronounced tastes of the milk and semi-sweet chocolates.

Tips

• Feel free to use whatever assortment of chips you’d like: caramel chips, dark chocolate chips, white chocolate chips — it’s up to you!
• If you like nuts in cookies (I personally do not) go ahead and add 1 cup of chopped walnuts or pecans when you add in the chips.
  

  drop on sheet. bake. remove from oven when outer edges are golden brown and centers are still soft.

Directions

1. Line baking sheets with parchment paper.
2. In large mixing bowl, cream together butter and sugars.
3. Beat in egg and vanilla.
4. In separate medium bowl, whisk together flour, baking soda and salt. Add dry ingredients into wet ingredients and mix well.
5. Drop by heaping teaspoonfuls (3 inches apart) onto prepared baking sheets.
6. Bake in preheated oven (350 degrees F) for 9-11 minutes, just until the cookies’ edges are golden; the centers will still be soft. Let sit on baking sheet for a minute or two (just enough time for them to set) and then remove to wire racks to cool. Makes about 36 cookies.
   

   stock up on your milk of choice to enjoy these triple chocolate chip cookies.

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