Triple Chocolate Chip Cookies with Brown Butter
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.
Servings: 36 cookies
Calories: 178kcal
Ingredients
- 1 ¼ cup unsalted butter
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- ¼ cup turbinado sugar optional
- ¾ teaspoon kosher salt
- 2 teaspoon vanilla bean paste or extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour can substitute with another 1 ½ cups/180 g of all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 12 ounces chocolate your choice of chopped chocolate or chips chocolates, plus extra for the tops of cookies
- Flaky sea salt for finishing (optional)
Instructions
Making brown butter
- Melt your butter in a light-colored saucepan over medium heat. Cook, swirling the butter occasionally. It will foam and sputter as the water evaporates. You will begin 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 large heat-safe bowl and allow to cool on the counter or in the refrigerator until solid, but soft.
- Stir 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
- 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 all-purpose flour, cake flour (if using), baking soda, and baking powder. Set aside.
- Add brown sugar, granulated sugar, and turbinado(raw) sugar (if using) to your brown butter, along with 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 and fold in by hand until almost completely incorporated, but with some flour still visible.
- Add in your chocolate 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.
- Chill the cookie dough balls at least 1 hour, up to 3 days.
Baking cookies
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and place cookie balls at least 2 inches apart (I get between 8 and 10 cookies)
- Bake at 350° for 10 minutes. Remove the pan from the oven and bang it three times on top of your stove to flatten the cookies. Return to the oven for two more minutes.
- If misshapen, use a round cookie cutter or ring mold to shape your cookies bu swirling it around the still warm cookies.
- 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. I mean that's the goal, but I don't think I've ever done that.
Video
Notes
If you don't want to brown butter, you can substitute with 1 cup of room temperature unsalted butter.
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
