Triple Chocolate Brown Butter Cookies
These triple chocolate brown butter cookies combine semi-sweet, dark, and white chocolate chips with nutty, caramel-flavored brown butter for a gooey, chewy, and slightly crisp treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 40-42 minutes (including optional chilling)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- ½ cup (100g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (270g) mixed chocolate chips: ½ cup semi-sweet, ½ cup dark, ½ cup white chocolate
Instructions
- Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly until butter foams, then browns and smells nutty (about 5-7 minutes). Remove from heat and transfer to a heatproof bowl to cool about 10 minutes.
- Mix sugars and browned butter: In a large bowl, combine granulated sugar and brown sugar. Pour in cooled brown butter and mix until smooth and creamy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until glossy and thick.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Incorporate dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed or folding gently until just combined.
- Add chocolate chips: Fold in mixed chocolate chips evenly without overworking the dough.
- Chill dough (optional): Cover and refrigerate dough for 30 minutes to 1 hour for thicker, chewier cookies.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Portion cookies: Drop dough balls about 2 inches apart on baking sheets using a cookie scoop or tablespoon.
- Bake for 10-12 minutes until edges are golden and centers look set but soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use a light-colored pan for browning butter to monitor color changes and avoid burning. Stir constantly while browning. Chilling dough for at least 30 minutes helps control cookie spread and improves texture. Avoid overmixing after adding flour to prevent tough cookies. Experiment with chocolate types or add nuts for variation. Use dairy-free butter and flax eggs for a vegan version.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: triple chocolate cookies, brown butter cookies, chocolate chip cookies, easy cookie recipe, homemade cookies, chewy cookies, chocolate treats