Wednesday, February 02, 2011

Browned Butter Triple Chocolate Chunk Cookies

Home from an intense blogging conference and what am I doing? Baking.

Right now it is the best way to sort through all the info crammed into my head on topics such as viral marketing, blogging curation, and advanced monetization, to name but a few.

There's also the song from the surprise flashmob that I performed in at the conference close; can't get it out of my head. Baking seems like the best thing to do at this point. At least it can help me avoid unpacking for a few more hours.

I mentioned these cookies in my holiday cookie swap recap, and promised the recipe sometime. It was a 'bake-the-best-cookie-of-your-life' swap and I made these, so that should tell you a lot about how good they are.

Browned Butter Triple Chocolate Chunk Cookies

I'm not going to get into the whole 'Best Chocolate Chip Cookie' debate, although I do think mine can compete with the best of them. Browned butter gives that extra nutty flavor, extra vanilla because I can, and three types of chocolate goes into the batter just to be sure they're deluxe. Enjoy!

Adapted from Alton Brown's chocolate chip cookie recipe.

  • 2 sticks unsalted butter (1 cup, or half a pound)
  • 2 1/4 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 Tablespoon vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup white chocolate chunks
  • 3/4 cup dark chocolate chunks (I use Scharffen Berger 62% cacao semisweet chocolate baking chunks)

Melt the butter in a small heavy-bottom saucepan over medium heat. Cook slowly until browned, about five minutes. Set aside and cool.

Sift together the flour, salt, and baking soda.

Pour the melted butter in the bowl of a stand mixer. Add the sugars and beat on medium speed until creamy.

Add the egg, egg yolk, milk and vanilla extract. Beat until well combined.

Slowly incorporate the flour mixture until thoroughly combined.

Stir in all of the chocolate chips and chunks and try to resist eating all of the dough.

Cover bowl with plastic wrap and chill the dough for a minimum of twelve hours, and ideally 36 hours.

To bake. Heat oven to 375 degrees F.

Using a sturdy spoon, scoop approximately 1 tablespoon of dough from the bowl and roll into a ball. Place onto parchment-lined baking sheets, about 12 cookies per sheet.

Bake for 8 minutes or until golden brown, checking the cookies after 5 minutes and rotating the baking sheet for even browning.

Cool completely on wire racks.and store in an airtight container.


Unknown said...

I love the variety of chocolate, the texture looks like what I prefer.

*Just Fran* said...

Browned butter rocks. These look like awesome cookies.

Melissa said...

Yum! Anything that says triple chocolate is bound to be the best. Right?

Rochelle said...

These look so good. Perfect for a rainy Vancouver afternoon!

Anonymous said...

I can totally relate to cooking to clear the mind and help you think clearly... as for those cookies definitely will be trying those this weekend... thanks for sharing... next to peanut butter choclate chip is my next
favorite... Linda M

Lisa said...

Yum, your cookies have it all, browned butter and a ton of chocolate to enjoy. I have a sweet treaty linky on my blog every weekend called "Sweets for a Saturday" and I'd like to invite you to stop by then and link your cookies up.

Anonymous said...

These definitely look like a contender for best chocolate chip cookies ever!

Unknown said...

Absolutely amazing. Those look fantastic.

Michelle said...

I'm so curious to know the value in refrigerating the dough for 36 hours?? I don't think I can wait that long!

Ashley said...

Oh Aimee - brown butter AND three kinds of chocolate?! What have you done? These look amazing.
What recipe isn't improved from brown butter?

Tara said...

Well, I had never browned butter before until I saw these and had to try them. They were wonderful! Thanks for sharing!

Anonymous said...

What is a stick of butter? 1/4 cup? 1/2 cup?

Aimée said...

Hi Tara- awesome! So glad you enjoyed them.

Hi Anon- a stick of butter is 1/2 cup. Sorry I didn't clarify that!

Angela said...

This is similar to my fave choc chip recipe, but I'm curious about the bread flour since I've never used it in non-yeast baking. How does it work in this recipe?

Dana said...

Holy cow! These might be the best cookies ever. Two things I love in a cookie!

CookiePie said...

wow, Wow, WOW, those sound amazing!! You had me at "browned butter," but triple chocolate too? Yes, please!

BuyFF14Account said...

Such a long name but no doubt it's delicious! Yumm!!!

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Savannah, Acts of Sweetness Ambassador said...

Love this recipe! These look absolutely delish :) We shared this post on the Redpath Sugar Facebook site -- we know that others will definitely appreciate it!

Anonymous said...

I followed the recipe, but left out the salt and instead of the chocolate chunks/chips I used:

3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
3/4 Skor bar chips

They were delicious!

The Texas Peach said...

These look & sound amazing!

Mira said...

I made this and it they didn't need that much refrigeration-- an hour at best worked perfectly!

Miss Ann said...

I will make these this weekend. They are just what I've been craving! :) I will only refrigerate an hour though, because I've never made a cookie that needed more than that.

sophistimom said...

These look good, Aimee. I love the browned butter.

beingmom2011 said...

I got to your page through Stumble Upon and those cookies look so good! *lol* If I wasn't eating healthier and actually baked more, I would make them:)

TheJerseyShoreMom said...

Stumbled across your blog today. Boy I'd give my right arm for one of those cookies right now!

Mellisa said...

stumbled across this post today and these look soooo good!

Brooke said...

Aimee - What kind of white chocolate do you use? I've been on the hunt for a really nice white chocolate for baking with. Thanks for your response! :)

Brooke said...

What kind of white chocolate do you like to use? I've been on the search for a really nice kind to bake with.

Lyndsie Drapeau said...

THANK YOU for this recipe!!! I have never made a perfect cookie before, they always ended misshapen and bad but I followed your recipe exactly and I FINALLY have done it right ^____^ I'm so happy, you have no idea :') :') Thank you thank you thank you <3

Lyndsie Drapeau said...

these are, without doubt, the best cookies in the world.

although they're not so good because I end up eating the entire batch and gaining 10 pounds every time I make them :O

Anonymous said...

These are AMAZING!!! Definitely in my top 3 favorite cookie recipes. My first time browning butter and it went great. Thanks so much for sharing!!!

Gain Energy said...

I love chocolate and just "stumbled upon" on this! Already bookmarked this website!! Your cookies look so yummy! Thanks for sharing!

Cheryl said...

These look delicious! I've pinned them so I remember to come back and bake them. Thanks for sharing!

Anonymous said...

Just wondering how many dozen it yields? Also, can I freeze dough after chilled
Thanks so much. I love your site and simple bites!

Anonymous said...

I just made these with regular flour, and they were amazing! I have always struggled with baking cookies and this made all the difference. Thank you. I now have something to bribe my for children, for and under, with. Lol

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