Triple Chocolate Chip Cookies made with white, milk, and dark chopped chocolate mixed into a brown butter dough. These cookies will have you reaching for a big glass of cold milk.
These cookies are something we have been munching a lot lately. We aren’t complaining because they are so good especially with a little vanilla ice cream on top. (Drooling over here as we are writing about it lol). Anyway you are here for a delicious cookie recipe, right?
Here is what you will need:
- Pastry flour– You can use all-purpose flour if you like but we like how pastry flour makes these cookies more tender.
- Baking powder
- Baking soda
- Butter- We always use salted butter in our baking but feel free to use unsalted butter if you like.
- Sea salt
- Light brown sugar
- Vanilla extract- Our favorite brand to use is Molina Mexican Vanilla Blend but you can use your favorite brand.
- White chocolate– We highly recommend Ghirardelli white chocolate baking bar. It gives off a much better flavor than regular white chocolate chips.
- Semi-Sweet Chocolate- We used Ghirardelli Grand Chips because they are slightly bigger than regular chocolate chips. Because who doesn’t want more chocolate?
- Dark Chocolate- As far as dark chocolate our favorite to use it Endangered Species Chocolate Strong & Velvety Dark Chocolate.
How to make the cookies:
The first thing we are going to do is brown the butter. What is brown butter you ask? Brown butter is butter that is melted over medium heat until it reaches a golden amber color and gives off a nutty aroma. This takes the cookie dough to a whole other level.
Next, we are going to whisk all the try ingredients together. Then using an electric mixer with a paddle attachment cream the butter and sugar together. Then add the eggs and vanilla extract.
Carefully add the dry ingredients to the wet ingredients. Once everything is mixed together fold in all the chocolate.
Next, place about two tablespoons of cookie dough on to a baking sheet with parchment paper. Repeat with the rest of the dough. Then place the baking sheet in the refrigerator for 30 minutes to an hour. You could even let the dough chill overnight.
Why place the dough in the refrigerator?
Not only will this prevent the dough from spreading it will also help bring out the dough’s flavor.
Bake in the oven at 375° degrees Fahrenheit for 10-15 minutes. Let them cool.
All that is left to do is pile your plate with a few cookies grab a tall glass of milk and enjoy.
Triple Chocolate Chip Cookies
- 1 cup Butter cubed
- 2½ cups Pastry Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 cup Sugar
- 1 cup Light Brown Sugar
- 2 Eggs room temperature
- 1 tsp Vanilla Extract
- 1/4 cup White Chocolate chopped
- 1/4 cup Milk Chocolate chopped
- 1/4 cup Dark Chocolate chopped
- In a small frying pan over medium-low heat melt the butter. Cook for about 5-7 minutes stirring constantly. Once it has turned golden and gives off a nutty aroma remove from the heat. Allow it to come to room temperature.
- In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer with a paddle attachment cream the butter and sugars together on medium speed.
- Reduce the speed to low and add in the eggs and vanilla extract.
- Slowly add the dry ingredients and stir until everything is well combined.
- Using a rubber spatula fold in all of the chocolate.
- Prepare a baking sheet with parchment paper. Scoop 2 tbsp of cookie dough onto the baking sheet. Repeat with the rest of the dough.
- Allow the dough to chill for 30 minutes to an hour in the refrigerator. This can be done overnight as well.
- Preheat the oven to 375° Farenheight. Bake the dough for 10-15 minutes.
- Let them cool for 5 minutes before moving them to a cooling rack.
Follow us on Instagram @wonderandcharm and use the #wonderandcharm is you made these Triple Chocolate Chip Cookies. We love to see your photos.
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Looking for more cookie recipes? You can find them here.