Made with brown butter and three different chocolates, these triple chocolate chip cookies are a perfectly soft and chewy cookie with crispy edges and just the right amount of sweetness.
My chocolate chip cookie journey
I have a story for you today. A story about a cookie. No, not a cookie. THE cookie 🍪 My Triple Chocolate Chip Cookies. Cue the lights. [The lights dim.] Thank you.
Before I even started this recipe, I thought to myself: does the Interweb really need another chocolate chip cookie recipe? Was I bringing anything new to the table? Was there a unique spin or a new flavor combination that I felt the world needed to hear about? Can a chocolate chip cookie even be perfect?
Here’s the thing: The only chocolate chip cookie experiences I’d had as a child were store-bought, and, no offense to cookie manufacturers, I hated them. They were too hard, too crunchy, and too sugary. Thus, I found a goal for my chocolate chip cookie recipe development: I needed to figure out how to make a cookie that I loved, one that was the polar opposite of those store-bought cookies.
I wanted a crispy edge, but a chewy middle. One that held together when it went for a swim in milk, but fell apart when I took a bite. Not too sweet and just a little bit salty. So, I got to work. And I did it.
Okay, you can turn the lights up again.
- Brown Butter I like to use brown butter in these cookies for a rich, nutty, almost caramel-like flavor. Browning the butter is an easy process and I walk you through. I recommend making the butter the day before and allowing it to solidify again, at room temperature, or you can place it in the refrigerator to harden up a bit while you do other cookie stuff.
- Softened Butter In addition to the brown butter, I like to use softened butter. Using brown butter certainly brings a delightful flavor to these cookies, but they are, at their heart, a chocolate chip cookie. I don't want to overpower the flavor of the chocolate with too much of the brown butter flavor. It's there to enhance, not dominate.
- Flour This recipe uses a combination of all-purpose flour and cake flour, which makes for a light and fluffy cookie that won’t fall apart easily (good news for you dunkers). If you don’t have cake flour, you can simply use another 195 grams (1½ cups) of all-purpose flour.
- Chocolate. Chocolate. Chocolate. I use three different types of chocolate, which results in a multi-layered, dang-this-is-amazing, chocolate chip cookie experience that will make your mouth sooo happy. I only had one cup of semisweet chocolate chips when I started the recipe, but I had a bar of dark chocolate and a bar of bittersweet chocolate. I just chopped them up and added them in. Milk chocolate would also be great.
- Sugar I use brown sugar for a chewier cookie and white granulated sugar for those amazing crispy edges. I also like to toss in ¼ cup of turbinado sugar, also called raw sugar. I learned this from my friend Erin, and her cookies are amazing!
- Vanilla You can use vanilla bean paste or extract. I like the bold vanilla flavor and the flecks of vanilla that you get with the paste, but if you don’t have it, don’t let it stop you from making cookies. Use what you have.
- Brown one stick of butter It's easier than you think. Melt butter, over medium heat, in a light colored pan. It will start to foam. Swirl the pan, so you can see past the foam and so the butter keeps moving. Watch for lightly browned specks to form on the bottom of the pan. The butter will start to smell nutty and take on an amber color. Pour into a bowl to stop the cooking. Let cool in fridge until semi hard, stirring occasionally, or leave on counter overnight and bake cookies bright and early in the morning!
- Creaming butter and sugar Cream the brown butter, along with a stick of regular softened butter, with the sugars, salt, and vanilla.
- Add eggs Add your eggs one at a time, making sure the first one is fully incorporated before adding the next one.
- All together now Add the dry ingredients, a bit at a time, to avoid a flour shower 💨
- Chunk it Stir in the chocolate chunks and chips. I prefer to use a combination of dark or bittersweet chocolate, semisweet chocolate, and milk chocolate or chocolate chips. As long as it adds up to 340 grams (12 oz), you're good to go. I like to hold back a bit of each chocolate to press into the tops of the cookies before baking, to get chocolate puddles on top. Not required, but highly recommended.
- Scoop Use a small scoop (about 2 tablespoons) to place cookie balls on a parchment paper lined large sheet pan. I generally do two rows of four on each side and three in the center row to give them room to grow, so eleven cookies per batch. I'm a control freak though.
- Bake Bake your cookies at 350°F for 11-13 minutes, depending on how you like your cookies. 11 minutes gives you soft chewy cookies. 13 minutes gives you a bit of crunch on the edges. I'm a 12 minute girl myself.
Variation: Cookie Bars
As much as I love a cookie, sometimes I can't be bothered to scoop and go back and forth to the oven every 10 minutes. On those days, I make cookie bars.
To turn these into Triple Chocolate Chip Cookie Bars, leave the brown butter in it's melted state. Beat along with the softened butter and the sugars. Spread finished dough into a 13X9 inch pan that you have lined with parchment paper.
Bake at 350°F for 23 to 25 minutes, or until top is light golden brown and slightly firm to the touch. If you want the chewiest cookie bars, don't overbake. Cool to room temperature, remove from the pan, and cut into pieces.
Make ahead Instructions
Dough balls can be frozen for an emergency cookie stash. Just put scoops of cookie dough on a parchment lined baking sheet and place in the freezer. When they are frozen, pop the dough balls in a zip top bag for cookie emergencies. When needed, bake as directed, adding 2-5 minutes to the baking time.
More cookie recipes
- Peanut Butter Chopped Chocolate Cookies
- Peanut Butter Rice Krispie Cookies
- Birthday Cake Cookies
- Maple Molasses Cookies
Triple Chocolate Chip Cookies
- 1 cup unsalted butter (227 grams or two sticks) at room temperature, divided
- ⅔ cup brown sugar 135 grams
- ⅔ cup granulated sugar 135 grams
- ¼ cup turbinado sugar 50 grams, optional
- ¾ teaspoon kosher salt
- 2 teaspoon vanilla bean paste or extract
- 2 large eggs
- 1 ½ cups all-purpose flour 195 grams
- 1 ½ cups cake flour 170 grams (can substitute another 1 ½ cups/195 g of all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 12 ounces chocolate chunks and/or chips 340 grams, your choice of chocolates
- Flaky sea salt for finishing (optional)
Making brown butter
- Cut ½ cup (one stick or 113 grams) unsalted butter into small pieces and melt in a light-colored medium saucepan over medium heat. I recommend using a light-colored pan so you can easily see the butter changing color. Continue to cook, swirling the butter occasionally, it will be foamy. You will start to see brown bits forming at the bottom of the pan and the butter will start to smell nutty.
- Remove from heat and transfer to a heat-safe container and allow to cool on the counter overnight. Cookie baking commences in the morning. If waiting longer than 8 hours to make cookies, refrigerate and soften when ready to bake.
- If you make your brown butter the same day as you plan to bake, place it in the refrigerator to begin to solidify, stirring occasionally to cool quicker and distribute all the brown bits. Take the brown butter out of the fridge when it starts to solidify, but is not completely hard.
- Preheat oven to 350°. Line two cookie sheets with parchment paper and set aside.
- If not using chocolate chips alone, chop up all of your chocolate, except the chips. Set all the chocolate aside.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of cake flour, and 1 teaspoon of baking soda, and ½ teaspoon baking powder. Set aside.
- In the bowl of your stand mixer combine ⅔ cup brown sugar, ⅔ cup granulated sugar, ¼ cup of turbinado(raw) sugar (if using), your brown butter, ½ cup (one stick or 113 grams) softened butter, ¾ teaspoon kosher salt, and 2 teaspoons vanilla bean paste or extract.
- Beat until smooth and fluffy, 3-5 minutes. Scrape down the sides of the bowl to make sure everything is incorporated.
- Add the eggs, one at a time, mixing in completely before adding the second egg. Scrape down the bowl afterward.
- Add the flour mixture to the stand mixer one large spoonful at a time to avoid flinging flour all over the place. Don’t overmix, just a couple turns of the beater per-spoonful should do it.
- Remove the bowl from your stand mixer and, using a rubber spatula (I actually like to use a rice paddle because it’s stiffer and has a short handle), make sure all the flour from the bottom of the bowl is incorporated. Add in your chocolate bits of choice and mix in by hand. If you want to add chocolate pieces to the top of each ball, set some aside before adding to the dough.
- Using a 2 tablespoon scoop, scoop dough, shape into balls, then place on parchment lined sheet pan. If desired, press each ball a bit flat, add extra chocolate to the top, and form back into a ball with your hands.
- Bake at 350° for 11-13 minutes. As soon as they come out of the oven, sprinkle with a little flaky sea salt, if you desire.
- Let sit on the sheet pan for 5 minutes, then transfer to a cooling rack and finish baking the rest of the cookies before you eat them.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.