Chocolate chip cookies are by far the most popular cookie on Earth. I don't think I have ever met anyone that doesn't like them. I know I can't ever turn one down, especially if it is fresh from the oven.

A long time ago I found a recipe that incorporated cream cheese into the cookie recipe. I made that particular recipe, and it was SO GOOD!

It made the cookie so soft, just how I like them.

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See these cookies featured:
Perspective of Deepti and
Edible Arrangements

I took my own chocolate chip cookie recipe and tweaked it to add the cream cheese. The results were fantastic. The cookies I made were gone within the day!

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I also like the idea of multiple types of chocolate in the cookies. I personally love white chocolate, but if you are not a fan of the mixture of chocolates, you can substitute it for one or two kinds of chocolate instead.

How to Make Triple Chocolate Chip Cookies

Cookies are pretty simple to make. We are using the creaming method, which means we beat together the fats and sugar first, then add liquid, then add dry ingredients.

You want your butter and cream cheese to be room temperature, or soften them in the microwave. Don't melt them! They have to be soft in order to mix properly.

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Beat the butter, cream cheese, sugar, and brown sugar together. Beat until it is well combined, and lighter in color and fluffy.

You want to add your egg and vanilla next. Add the egg slowly. This will allow it to mix thoroughly and prevent the dough from breaking. It is best to have the egg closer to room temperature as well, but not completely necessary.

Combine all the dry ingredients together: the flour, baking soda, and salt. You want to scoop this about a cup at a time into the wet mixture. This will allow it to combine.

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Next is adding the chocolate chips. If you are using a stand mixer, you may not be able to mix all the chocolate chips in with it. The dough clumps up on the paddle. Be prepared to stir in some of the chocolate chips by hand.

Chilling the Triple Chocolate Chip Cookie Dough

The dough needs to be chilled before baking it. Wrap the dough in plastic wrap, then put it into the refrigerator.

Once the dough has chilled for at least an hour, divide the dough into 2 ounce portions. I use my bench scraper to cut the dough, then weigh it on my scale. Then I roll each portion into a ball, and flatten it on my sheet tray.

They bake for about 8-10 minutes. Look for the edge of the cookie to be golden brown. They may not look done, but remember that it will keep baking when removed from the oven as it cools down.

Chocolate chip cookies are so good when eaten warm, just make sure you don't eat them all in one sitting! It is hard to resist!

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