Isabelle’s triple chocolate chip cookies

triple choco cookies
January 22nd, 2013

Back in December, I held my first cookie exchange party. I compiled all of the recipes into little booklets for guests to bring home, along with the exchanged cookies, of course. My favorite batch was Isabelle’s triple chocolate chip cookies. I had sworn to myself that I would keep a few cookies out but would freeze the rest and take them out for Christmas. These guys never made it to the freezer.

Now, I’m not a huge fan of using vegetable shortening because of all the trans fats but I read that all Crisco products are now 0% trans fat free. The only problem with it now is that it’s fully made from hydrogenated oil. So that’s not great either *sigh*.

A comment was left on my milk chocolate chip cookies, saying that they turned out to be dry and clumpy. I think the shortening in this recipe will prevent this from happening. 


Triple chocolate chip cookies

Makes 24 cookies


  • ¾ cup shortening
  • 1 ¼ cup brown sugar, packed
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 ½ cup all-purpose flour
  • 1 tsp salt
  • ¾ tsp baking soda
  • ½ cup white chocolate
  • ½ cup milk chocolate
  • ½ cup bittersweet chocolate


  1.  Preheat oven to 350°F and line cookie sheets with parchment or silicone mat.
  2. Combine shortening, brown sugar, milk and vanilla. Incorporate the egg.
  3. In a separate bowl, sift and mix dry ingredients together.  Incorporate them to the batter.
  4. Fold in the chocolate chips.
  5. Drop tablespoonfuls on the prepared cookie sheet, while leaving 2 inches of space in between.
  6. Bake for 8-10 minutes or until the edges are lightly browned. Let cool in baking sheet a few minutes before transferring to a cooling rack.


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