Soft and chewy Brown Butter Triple Chocolate Chip Cookies made with dark chocolate, milk chocolate, and white chocolate. They have brown butter in them adding an extra nutty and gourmet flavour to the cookie dough. Any chocolate lover's dream!
Chocolate, chocolate, chocolate! These cookies are sooo dang delicious!
They are chewy, gooey, and very decadent.
This recipe has brown butter in it, which adds such a gourmet flavour to the cookies.
My favourite part about these cookies is that it's a no-chill dough recipe. So you get your cookies faster! 🙂
For more cookie recipes, try Brown Butter Chocolate Chip Cookies, Butter Pecan Cookies, and Butterscotch Oatmeal Cookies.
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Why this recipe works
- Easy to make - They are ready to go in under 30 minutes!
- Gooey cookies - Soft centers full of chocolate in every bite.
- Bakery - These cookies taste and look like they came straight from a bakery!
- Triple chocolate - So much delicious chocolate gooeyness going on.
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
- Butter - I always use unsalted. This will be melted and browned.
- Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
- Chocolate chips – I used milk chocolate, dark chocolate, and white chocolate bars. I recommend using chocolate bars as they melt better into the cookie. If you don't have chocolate bars on hand, you can also use semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, or dark chocolate chips.
- Sea salt - I like sprinkling the cookies with a bit of maldon sea salt after they're out of them oven. It really balances the sweetness and brings them to that next level bakery style cookie!
- Vanilla - Using a good quality vanilla is key to adding flavour to the cookies!
- White sugar - Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Step by step instructions
Here is how to make and bake these brown butter triple chocolate chip cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Line your 2 baking trays with parchment paper and set aside.
Step 2 – Brown the butter. Check the recipe card for details on how to brown the butter. Allow it to cool as you prep the rest of your ingredients.
Step 3 - Mix together dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 4 – Whisk butter and sugars. In a large bowl, whisk the cooled melted butter, white sugar, and brown sugar in a large bowl.
Step 5 - Whisk in egg and vanilla. Into the same bowl add in the egg and vanilla and whisk until well combined (about 1-2 minutes).
Step 6 – Add in dry ingredients. Fold in the dry ingredients until *almost* completely combined.
Step 6 - Add in chopped chocolate. Gently chop the chocolate into small pieces and add into the bowl. Mix until *just* combined. Don't over-mix!
Step 5 – Scoop the dough. I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray, approx 2 tbsp in size each, spacing them 1-1.5 inches apart. Add extra chocolate pieces on top if desired.
Step 6 – Bake the cookies. Bake the cookies for 12-15 minutes. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 14 minutes exactly. Sprinkle with flakey sea salt and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Use good quality chocolate. This will make a huge difference in how your cookies look and taste!
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies (about 2-3 tbsp in size) helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes. Also make sure to chop the chocolate bars into smaller pieces if making smaller cookies.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
My cookies didn't spread at all?
This means that you over-measured your flour. Please make sure to use a gram scale for the most accurate measurements while baking!
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Brown Butter Triple Chocolate Chip Cookies
Ingredients
- 1/2 cup + 1 tbsp unsalted butter melted and browned
- 1/3 cup dark brown sugar or light brown sugar
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 50 g dark chocolate chopped approx 1/4 cup
- 50 g white chocolate chopped approx 1/4 cup
- 50 g milk chocolate chopped approx 1/4 cup
Instructions
- Preheat the oven to 350℉/176℃. Line your 2 baking trays with parchment paper and set aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool for 15-20 minutes).1/2 cup + 1 tbsp unsalted butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1 tsp cornstarch, 1/4 tsp salt
- Into a large bowl whisk the slightly cooled brown butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg until well combined and the mixture is lighter in colour.1/2 cup + 1 tbsp unsalted butter, 1/3 cup dark brown sugar, 1/2 cup white sugar, 1 egg, 1 tbsp vanilla
- Add in the dry ingredients and mix until *almost* completely combined.
- Add in the chopped chocolate bars and continue mixing until just combined and no more flour streaks appear.50 g dark chocolate chopped, 50 g white chocolate chopped, 50 g milk chocolate chopped
- I used a large cookie scoop. Scoop the cookie dough balls on the prepared baking tray, approx 2 tbsp in size each, spacing them 1-1.5 inches apart. Add extra chocolate pieces on top if desired.
- Bake the cookies for 12-15 minutes. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 14 minutes exactly. Sprinkle with flakey sea salt and enjoy!
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