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Chocolate chip cookies on white parchment paper.
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5 from 3 votes

Triple Chocolate Chip Cookies

Made with brown butter and three different chocolates, this is a perfectly soft and chewy cookie with crispy edges and just the right amount of sweetness.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 36 cookies
Calories: 178kcal
Author: Cynthia

Ingredients

  • 1 cup unsalted butter (227 grams or two sticks) at room temperature, divided
  • cup brown sugar 135 grams
  • 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)

Instructions

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.

Making cookies

  • 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.

Notes

Although you can, I have found there is no need to chill this dough. I tested the recipe both ways, baked right after mixing and chilled overnight, and both batches baked up the same. The overnight chill gives the cookies time to develop a bit of a deeper flavor, but in a cookie emergency, you’re good to go and they’re always delicious!
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.

Nutrition

Calories: 178kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 76mg | Fiber: 1g | Sugar: 13g | Vitamin A: 177IU | Calcium: 17mg | Iron: 1mg