Browned butter triple chocolate chip cookies…one word to describe these cookies is “drool-worthy”! 

I’m so obsessed with this recipe right now. 

Amazing flavor, amazing texture, easy to make, decadent,  a crowd pleaser…what more could you want ;) 

This recipe is adapted from an old chocolate chip cookie recipe I have and one that I absolutely love. I make this recipe on repeat so often.

Adding the step of browning the butter gives these cookies a wonderful nutty flavor and also an amazing texture. Chewy in the middle and slightly crunchy edges with puddles of delicious melted chocolate. 

For the triple chocolate part of this cookie I used 3 types of chocolate from 

I used the milk chocolate “Lait”, which has a great creamy texture and sweetness. A dark chocolate 80% “Noir” and then also some mini chocolate chip drops also from Cailler.  Mixing these 3 types of chocolate gives these cookies a perfectly balanced chocolate flavor from the sweeter milk chocolate and the slightly bitter 80% dark chocolate. Adding some small mini drops of dark chocolate also give a nice distribution of chocolate throughout the cookie.

Browned butter or also known as “beurre noisette” is simply the process of gently heating up/melting butter at medium heat to obtain a nutty/caramelized flavor from the butter. 

This process creates a more intense flavor when the milk solids turn a golden brown color and caramelize.

Browned butter adds more depth in flavor and aroma for various dishes from desserts, baked goods as well as for many savory dishes. It will add a nutty and caramelized flavor to your dishes.

To make browned butter you will need to gently melt your butter in a pot over medium heat, stirring constantly to avoid burning the butter. The process does not take too long and it can quickly go from just melting to being caramelized within a minute. So make sure to always keep an eye on it.

Once the butter has reached the golden stage remove it from the heat and pour it into a bowl and let it cool down so it doesn’t continue to cook.

If your butter passes the point of browned butter and becomes black and burned, it can no longer be used as it has a bitter and burned flavor. 

The ingredients needed for this cookie recipe are mostly stamples from your cupboard.

Sugar: In this recipe I use a mix of regular white cane sugar and moist brown sugar to add texture, sweetness and moisture.

Eggs and egg yolk: I use whole eggs as well as adding some extra egg yolk to add extra moisture to the cookies. 

Chocolate: use a high quality chocolate for this recipe as you want to have the best flavor and you can only achieve this with a really good quality chocolate. It is an essential part of this recipe and a dominant flavor in this cookie so make sure it’s good ;)

Sea salt: sea salt in this recipe is essential. It adds the perfect balance of flavor from the sweet cookie and the dark chocolate. I ALWAYS add sea salt on my chocolate chip cookies and it makes the biggest difference. I use Maldon sea salt and a sprinkle is enough to enhance the flavor. 

280g flour (type 550-plain flour)
170g browned butter
30g milk
50g white sugar
200g brown sugar

1 tsp vanilla powder/paste
50g eggs (1 whole egg)
20g egg yolk (1 egg yolk)
75g dark chocolate chips “Noir” Cailler
75g milk chocolate chunks “Lait” Cailler
50g dark chocolate chunks (to add on top before baking) “Noir” Cailler
5g baking soda
5g baking powder
5g cornstarch/maizena 
2g salt

Maldon salt for sprinkling

Preheat the oven to 170°C

1. Start by browning your butter. In a medium pot place the butter and melt it on medium heat stirring constantly until the butter turns a golden brown caramelized color.

Remove from the heat and pour into a heat proof bowl and let it cool down. 

2. In the bowl of your standing mixer add the sugars, salt, vanilla and the cooled browned butter.

Mix it on slow speed with the paddle attachment and little by little add the egg and the egg yolk 

(Make sure the browned butter isn’t too hot otherwise it will curdle the eggs!) mix until well incorporated and scrape down the sides. Add the milk and mix well.

3. Mix the dry ingredients together and give it a whisk to evenly incorporate the baking soda, powder and cornstarch. 

Add the dry ingredients into the wet ingredients in 2-3 batches mixing well after each addition and scraping down the sides.

4. Lastly add the chocolate chips and chocolate chunks and mix until just incorporated. You don’t want to  overmix at this stage so only mix until the chocolate is incorporated. 

5. With an ice-cream scooper scoop about 45g pieces onto a baking tray lined with baking paper. Keep a few cm distance between each cookie as they will spread out during baking. 

Place 2-3 pieces of dark “Noir” chocolate chunks onto each cookie before baking. 

6. Bake at 170°C for about 10-12 minutes until slightly gold brown on the edges. After baking use a round cookie cutter slightly larger than the cookies and circle around the freshly baked cookies to create a perfectly round cookie.

Immediately sprinkle with Maldon sea salt and let cool down. 

Store in an airtight container for up to 2 days or freeze the cookies for up to 2 months. 

Happy baking!