Triple Chocolate Chip Cookie Cups
These are the ultimate chocolate lover's dessert. Triple Chocolate Chip Cookie Cups have milk chocolate, dark chocolate, and white chocolate melting in every bite. They have perfectly chewy middles, and buttery crisp edges. It doesn't get any better than this!
Ingredients
- 1/2 cup + 1 tbsp unsalted butter melted and browned*
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 2 tsps vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsps cornstarch
- 50 g white chocolate or 1/4 cup white chocolate chips
- 50 g dark chocolate or 1/4 cup white chocolate chips
- 50 g milk chocolate or 1/4 cup white chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Grease a muffin tin well with oil and set aside.
- Brown the butter. Melt the butter in a medium sized pan over medium-high 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. Let the butter come back down to room temperature (minimum 15-30 minutes) while you prep on the rest of the recipe.1/2 cup + 1 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, add the melted and cooled brown butter, brown sugar, and white sugar. Whisk for 2 minutes to combine.1/3 cup dark brown sugar, 1/3 cup white sugar, 1/2 cup + 1 tbsp unsalted butter
- Add in the egg and vanilla. Continue whisking.1 large egg, 2 tsps vanilla
- Add in the dry ingredients. With a spatula, gently mix to form a soft cookie dough. Do not over-mix!
- Mix in the chocolate a few times - do not over-mix!50 g white chocolate, 50 g dark chocolate, 50 g milk chocolate
- Scoop evenly into the muffin tin - I used a 2 tbsp cookie scoop for even scooping. Add extra chocolate on top if desired.
- Bake for 14-17 minutes. Mine took 15 minutes exactly. If you want gooey-er middles, bake for less time. If you want them to be more baked, bake for longer. Either way they will be delicious!
- Allow to cool in the pan, then gently run a knife around the edges and pop each cookie cup out. Enjoy!
Notes
*Butter: If you are not browning the butter, than use 1/2 cup (113g) of melted and cooled butter.