Triple Chocoalte Chip Cookies are soft and chewy cookies made with milk chocolate, white chocolate, and butterscotch chips. Add in a sprinkle of espresso powder to bring out the flavors of the chocolate.
Preheat oven to 300 degrees. Line baking sheets with baking mats or parchment paper; set aside.
In large bowl, use a handheld mixer to beat the butter and sugars until fluffy (about a minute). Add in the egg and vanilla and beat until well combined. Add in the flour, espresso powder, baking powder, baking soda, and salt, and mix on a low speed until combined. (Batter will be crumbly)
Stir in the all three chips until combined.
Using a cookie scoop, measure out about 1 ½ inch balls of dough. Roll into balls and place on cookie sheets. Press in any remaining chips at the bottom of the bowl into the cookies. Bake for 20 minutes, rotating pans during baking. Cool on wire racks.
Video
Notes
Store these cookies in an airtight container in the refrigerator for 10 days. Can also be frozen in an airtight container for up to a month.