"Chewy, crunchy and full of chocolate puddles chocolate chip cookies with browned butter for extra flavor."
Browned butter triple chocolate chip cookies
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Recipe Description
These browned butter triple chocolate chip cookies are super easy to make and incredibly delicious!
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Prep time: 20mins
Cook time: 12mins
Serves or Makes: 18
Recipe Card
ingredients
- 280 grams Flour
- 170 grams Browned butter
- 30 grams Milk
- 50 grams White sugar
- 200 grams Brown sugar
- 1 tsp Vanilla powder
- 50 grams Whole eggs
- 20 grams Egg yolks
- 75 grams Milk chocolate
- 75 grams Dark chocolate, chips
- 50 grams Dark chocolate chunks
- 5 grams Baking powder
- 5 grams Baking soda
- 5 grams Cornstarch
- 2 grams Salt
- 5 grams Maldon salt, for sprinkling
Method
Step 1
Preheat the oven to 170°C 1. Start by browning your butter. In a medium pot place the butter and melt it on medium heat stirring constantly until the butter turns a golden brown caramelized color. Remove from the heat and pour into a heat proof bowl and let it cool down. 2. In the bowl of your standing mixer add the sugars, salt, vanilla and the cooled browned butter. Mix it on slow speed with the paddle attachment and little by little add the egg and the egg yolk (Make sure the browned butter isn’t too hot otherwise it will curdle the eggs!) mix until well incorporated and scrape down the sides. Add the milk and mix well. 3. Mix the dry ingredients together and give it a whisk to evenly incorporate the baking soda, powder and cornstarch. Add the dry ingredients into the wet ingredients in 2-3 batches mixing well after each addition and scraping down the sides.
Step 2
4. Lastly add the chocolate chips and chocolate chunks and mix until just incorporated. You don’t want to overmix at this stage so only mix until the chocolate is incorporated. 5. With an ice-cream scooper scoop about 45g pieces onto a baking tray lined with baking paper. Keep a few cm distance between each cookie as they will spread out during baking. Place 2-3 pieces of dark “Noir” chocolate chunks onto each cookie before baking. 6. Bake at 170°C for about 10-12 minutes until slightly gold brown on the edges. After baking use a round cookie cutter slightly larger than the cookies and circle around the freshly baked cookies to create a perfectly round cookie. Immediately sprinkle with Maldon sea salt and let cool down.
Step 3
Store in an airtight container for up to 2 days or freeze the cookies for up to 2 months.