Chewy Triple Chocolate Chip Cookies

This is my recipe for my favorite chocolate chip cookies. It combines everything I love about cookies: multiple kinds of chocolate, a soft, chewy center with slightly crispy edges, and the rich flavor of browned butter and brown sugar. This recipe involves browning the butter and allowing the dough to chill overnight. As you can see, it requires a little more work than your typical chocolate chip cookie, but the extra effort is worth it when you bite into a rich, chewy, chocolate-filled cookie. This recipe is intended for home bakers who have some basic baking experience and want to improve their chocolate chip cookies. In this tutorial, I will walk you through each step, from browning the butter to baking the finished cookies.

Difficulty: Intermediate

Preparation time: Approximately 45–60 minutes, plus cooling and chilling time

Chilling time: 24–72 hours

Baking time: Approximately 12 minutes per batch

Yield: 24 medium cookies (3 batches of 8 cookies)

Ingredients

1. 1 and ¼ cups salted butter (approximately 1 cup after browning)
2. ½ cup white sugar
3. 1½ cups packed brown sugar
4. 2 large eggs
5. 1 egg white
6. 2 teaspoons vanilla extract
7. 3 cups all-purpose flour
8. 1 teaspoon baking soda
9. 2 teaspoons hot water
10. ½ teaspoon salt
11. 1 cup white chocolate chips
12. 1 cup semisweet chocolate chips
13. 1 cup chocolate chunks

Equipment

1. Medium saucepan
2. Whisk, spatula, or wooden spoon
3. Heatproof bowl
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Mixing spoon
8. Small bowl or ramekin
9. Cookie scoop
10. Baking sheet
11. Parchment paper
12. Cling Wrap
13. Cooling rack

Cut 1¼ cups of salted butter into equal-sized pieces. Cutting the butter into smaller pieces helps it melt evenly and prevents some pieces from cooking faster than others.

Place a medium saucepan over medium heat and add the butter. Stir continuously as the butter begins to melt.

Continue stirring the butter as it cooks. The butter will begin to foam, and the milk solids will gradually turn golden brown. As the butter browns, you will notice a rich, nutty aroma similar to toffee. This process takes approximately 8 minutes, although the time may vary depending on your stove.

Watch the butter closely because it can go from perfectly browned to burned very quickly.

Immediately remove the saucepan from the heat once the butter has reached a golden-brown color and developed a nutty aroma. Carefully transfer the butter, including the browned milk solids, into a heatproof bowl to stop the cooking process and prevent burning.

Place the browned butter in the refrigerator for approximately 30–45 minutes, stirring occasionally. Allow the butter to cool until it becomes opaque and soft enough to mix with the sugars.

Transfer the cooled browned butter to a large mixing bowl. Add the packed brown sugar and mix until smooth. Next, add the white sugar and continue mixing until the ingredients are well combined.

Add the two large eggs and one egg white to the butter and sugar mixture. Stir until thoroughly combined. Next, add 2 teaspoons of vanilla extract and continue mixing.

Combine 1 teaspoon of baking soda and 2 teaspoons of hot water in a small bowl or ramekin. Stir until the baking soda is dissolved. Pour the mixture into the cookie batter and stir to combine.

Add ½ teaspoon of salt to the large mixing bowl. Gradually fold in the flour, approximately 1 cup at a time, until all 3 cups have been incorporated. The batter will begin to thicken and form a soft cookie dough. Avoid overmixing once the flour has been incorporated.

Add the white chocolate chips, semisweet chocolate chips, and chocolate chunks to the dough, approximately 1 cup at a time. Gently fold the chocolate into the dough until evenly distributed.

Line a baking sheet with parchment paper. Using an ice cream scoop, divide the cookie dough into 24 uniformly sized balls. Arrange the dough balls on the baking sheet.

Cover the dough with the cling wrap and place it in the refrigerator for at least 24 hours, but no longer than 72 hours. Refrigerating the dough allows the ingredients to hydrate and the flavors to develop, producing a richer, more flavorful cookie.

Preheat the oven to 350°F. Remove the chilled cookie dough from the refrigerator.

Place the baking sheet on the middle rack and bake for approximately 12 minutes, or until the edges are golden brown and the centers are set but still soft. Remove the cookies from the oven and repeat the process with the remaining dough until all 24 cookies have been baked.

Remove the baking sheet from the oven and allow the cookies to cool on the sheet for at least 5 minutes. This allows them to firm up and makes them easier to transfer without breaking.

After 5 minutes, carefully transfer the cookies to a cooling rack and allow them to cool for several additional minutes.

Once the cookies have cooled, they are ready to enjoy! You should have a delicious chocolate chip cookie with slightly crispy edges, a soft and chewy center, and rich brown butter flavor.