Triple chocolate chip cookies

What's better than a chocolate chip cookie? Triple chocolate, of course! This cookie has a brown butter dough and three types of chocolate (I used milk, semisweet and dark but white chocolate works incredibly well in the mix too). The baked cookie has perfectly crisp edges and a soft buttery center with a good balance of dough to chocolate throughout.

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I based this recipe off of my favorite brown butter chocolate chip cookie recipe, but with a fun twist including three different types of chocolate. After asking you all on Instagram, I used a combination of semisweet, milk and dark chocolate but I've also used white chocolate as one of my three chocolates which tasted amazing too. When you make this recipe, it's up to you to choose your three favorite types of chocolate!

You'll start by browning your butter on the stovetop which leads to the most incredible flavor for your dough. These cookies have a chewy and gooey center, and are perfectly crisp around the edges. Unlike my standard brown butter chocolate chip cookie recipe, for this one we'll use cooled brown butter and a hand mixer. I almost think of this recipe as a cross between my brown butter chocolate chip and my classic chocolate chip - which are two of my absolute favorite recipes!

Though the dough does require a nice chill before baking, it is oh so worth it. Without a proper chill, your cookies will spread too much, the edges can get too crunchy rather than crispy, and your centers won't be as soft. With a proper freeze you'll get a perfectly crisp exterior and soft and gooey center. This dough also freezes incredibly well so you can bake as many as you'd like now and freeze the rest of the dough and bake any time a craving strikes. I shared guidance at the end of the recipe if you'd like to do that!

When it comes to cookies, I think the two most important ingredients are butter and chocolate. If you want to splurge, I highly recommend using Plugra unsalted butter or another European style butter. The reason is because they have a higher fat content and will retain more liquid when you brown your butter. And of course the chocolate is important. You can see the three chocolates I used in this recipe here - and I do recommend for this recipe using all high quality, chocolate bars rather than including chips.

For scooping your cookie dough, your cookies should be about 3 tablespoons in size. Here are a few of my most reliable # 20 scoopers.

For the best results, I highly recommend using the gram measurements provided

Ingredients:

• 1 cup (226g) unsalted butter

• 1 cup (192g) dark brown sugar

• 1/3 cup (64g) granulated sugar

• 2 teaspoons vanilla extract

• 1 large egg + 1 egg yolk

• 2 cups (240g) all purpose flour

• 3/4 teaspoon baking soda

• 3/4 teaspoon salt

• 1 1/2 cups (9oz) chopped chocolate, three types of your choosing I recommend your choice of white, milk, semisweet and/or dark chocolate

Prep time: About 30 minutes

Chill time: 6 hours minimum (up to 24 hours)

Bake time: 10-13 minutes

Equipment

• Nonstick heavy bottomed pot

• Spatula or large spoon

• Hand mixer

• Cookie sheets

• Parchment paper

• Large cookie scoop (3 tablespoons)

• Large and small bowl

Cooking instructions:

First, brown your butter. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, keep your stovetop on a medium heat and you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma and see the butter foam on top (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. It will be about 190g once browned.

Let your butter sit at room temperature for 30 minutes, and then place in the fridge for 30 minutes to continue cooling or until your butter reaches room temperature*. It should not be solid but cool to the touch, and if you mix it the butter should turn slightly opaque from the cold bowl.

Once your butter has cooled, add your dark brown and granulated sugars to your brown butter. Use a hand mixer to mix at a medium high speed until fully combined.

Add in your vanilla extract, egg and extra yolk and continue to mix at a medium high speed until fully combined and lightened in color. Scrape the sides of your bowl and mixer attachment with a spatula partway through to ensure that nothing goes unmixed.

Add in your dry ingredients, flour, baking soda, and salt. Mix at the lowest speed until a shaggy dough forms with some flour still visible.

Chop up your three different chocolates, and add to your dough. Switch to a spatula and fold your chocolate into your dough, mixing until your dough has just formed and your chocolate is evenly dispersed.

Onto a parchment lined cookie sheet that can fit in your fridge, portion out your dough using a cookie scoop or large spoon. It should make about 17 scoops, 3 tablespoons per scoop (about 60g each). After you've portioned your dough, roll each cookie scoop in your hands to form a smooth exterior to each scoop. Cover your cookie dough with plastic wrap and place into the fridge to chill for up to 24 hours (6 hours minimum).

When you're ready to bake, preheat your oven to 375°F. Space out your dough onto parchment lined cookie sheets, and bake one cookie sheet at a time for 10-13 minutes. You can gently shape your cookies right when they come out of the oven using a round cookie cutter or cup/bowl that are larger than your cookies to gently nudge the edges in for perfectly round cookies. Allow them to cool for 10-15 minutes and then enjoy!

Additional cooking and storing information:

If you want to save some of your dough to bake later, you can place your scooped cookie dough onto a baking sheet and place into the freezer (after you've completed the chill in the fridge) for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 degrees and bake for 13-16 minutes.

Carb and serving info:

Servings: 17 cookies

Carbs per serving: 34

Carbs for full recipe: 581

Carbs from chocolate: 129 (adjust this if you use different types or brands of chocolate!)

*Additional notes for cooling your brown butter:

• When you remove the brown butter from the fridge and mix it, the coldness from the bowl should turn the butter more opaque in color

• If you'd like, you can brown your butter ahead of time and store in your fridge, but be sure to bring it back to room temperature before you begin making your dough

• When measured, the cooled brown butter I used reached about 70°F

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.