Chocolate chip cookies, I think, are the best cookies. They are so classic and delicious. They have graced the dessert table of every single household for many, many years. They are so easy to make and you can make them in so many ways. These Triple chocolate chip cookies are one of our favorites.
I have paired browned butter with three types of chocolate to make for the perfect chocolate chip cookie. They are crisp on the outside and chewy in the center. You get the best of both worlds with these cookies. So let me show you how I make them.
Here is what you will need.
1 stick (1/2 cup) butter – room temp
1/2 cup sugar
1/2 cup brown sugar
2 eggs – room temp
1 tsp vanilla
2 1/4 plus 2 tbsp flour
1 tsp baking soda
1/2 tsp fine salt
3 tbsp milk powder
1/4 tsp nutmeg
4 oz white chocolate chips
4 oz semi-sweet chocolate chips
4 oz milk chocolate chips
- Add the butter to a sauce pan ( over medium low heat) and allow the butter to melt. Once the butter is melted you will stir the butter until foamy and frothy. At this point your butter will start to turn and have bits of brown butter at the bottom of the pan. Remove from the heat and stir to allow the foam to subside. Place back on the heat for about 30 to 40 seconds. Remove and allow to cool to room temp.
- Add the cooled butter to a large bowl and add in the sugar and brown sugar. Beat with a hand held (or stand mixer) until well combined.
- Add the vanilla and the eggs, one at a time, until well blended, light, and fluffy. Set aside.
- In another bowl whisk together the flour, salt, milk powder, and nutmeg until well combined. Add the flour to the wet mixture in batches until the mixture is well combined and there are no clumps of flour. The mixture will be very, very thick. It will look like a stiff dough.
- Add the chocolate chips and using your hands, combine the chocolate chips into the dough. This may take a minute or two to combine them together as the dough is very thick.
- Once they are combined, use a cookie scoop or two spoons and spoon the mixture onto two lined sheet trays. You can use parchment or a sil-pat. Once you have all of your dough spooned onto the trays, Roll the cookie dough into balls and gently press down slightly. They will not spread out much but leave a bit of room between the cookies so they cook evenly. About 2 inches apart will be good.
- Place the cookies in a 350* oven for about (depending on the size you make) 8 to 15 minutes. The edges should be slightly golden and the center should give slightly when gently touched in the center. Remove them from the oven and allow to cool for 5 minutes or so on the pan. Remove to a wire rack to cool completely before storing.
- You do not have to use brown butter with this recipe. They turn out just as delicious. I, however, love using brown butter because it just gives the cookies such a wonderful flavor.
- You can not taste the nutmeg in the cookies but it does add a beautiful note in the background of the cookies. You can leave it out.
- The dry milk powder makes the cookies even more delicous and gives the cookies the classsic chewy consistency we all love. You can leave this out if you prefer a more crisp texture to your cookies.
- You can use 12 oz of any chocolate chips you like if you prefer the classic chocolate chip cookies.
- The longer you back your cookies the more crisp your cookies will be. If you prefer a softer cookie, slightly undercook the cookies. The center should be just set and gives a bit when gently pressed in the center. They will continue to cook when removed from the oven for at least 2 to 4 minutes while cooling.
- The smaller the cookie the less bake time. The bigger the cookie the longer the bake time. Rotate the pan half way through to ensure even baking.
- You can always check out my channel if you would like to see how I make them. You can always refer to any of my videos if need be or you can always contact me directly.