Triple Chocolate Brown Butter Cookies
These triple chocolate cookies are soft, chewy, buttery, and loaded with three kinds of chocolate. The brown butter gives them that deep, toasty bakery-style flavor, while the dark brown sugar keeps the centers rich and chewy.
Every bite has milk chocolate, dark chocolate, and white chocolate running through it, so they feel classic but a little extra. Simple, cozy, and perfect when you want a thick chocolate-loaded cookie without making it complicated.
Ingredients
100 g brown butter, cooled
1 tsp honey
145 g light brown sugar
30 g granulated sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
175 g all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
80 g milk chocolate, chopped
80 g dark chocolate, chopped
80 g white chocolate, chopped
Instructions
Make the Cookie Dough
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a separate bowl, cream together the cooled brown butter, honey, light brown sugar, and granulated sugar until combined and slightly lightened.
Add the egg, egg yolk, and vanilla. Whisk until smooth, glossy, and fully incorporated.
Fold in the dry ingredients until a thick cookie dough forms.
Fold in the milk chocolate, dark chocolate, and white chocolate until evenly distributed.
Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Chill for 2–3 hours, or up to overnight for the best texture.
Bake
Preheat oven to 350°F and line a few baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheets.
Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
Remove from the oven and scoot the cookies while warm, if needed.
Press a few extra chocolate shards on top while the cookies are still warm.
Let cool on the baking sheet before moving.
Notes
For the best flavor, chill the dough overnight. The brown butter deepens, the dough hydrates, and the cookies bake up thicker and chewier.
These are best slightly warm when the chocolate is melty, but they also get beautifully chewy once fully cooled. Store in an airtight container at room temperature.
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Triple Chocolate Brown Butter Cookies
These triple chocolate cookies are soft, chewy, buttery, and loaded with three kinds of chocolate. The brown butter gives them that deep, toasty bakery-style flavor, while the dark brown sugar keeps the centers rich and chewy.
Ingredients
- 100 g brown butter, cooled
- 145 g light brown sugar
- 30 g granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tbsp vanilla extract
- 175 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 80 g milk chocolate, chopped
- 80 g dark chocolate, chopped
- 80 g white chocolate, chopped
Instructions
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, cream together the cooled brown butter, dark brown sugar, and granulated sugar until combined and slightly lightened.
- Add the egg, egg yolk, and vanilla. Whisk until smooth, glossy, and fully incorporated.
- Fold in the dry ingredients until a thick cookie dough forms.
- Fold in the milk chocolate, dark chocolate, and white chocolate until evenly distributed.
- Scoop the dough into cookie dough balls and place onto a lined baking sheet.
- Chill for 2–3 hours, or up to overnight for the best texture.
- Preheat oven to 350°F and line a few baking sheets with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheets.
- Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and scoot the cookies while warm, if needed.
- Press a few extra chocolate shards on top while the cookies are still warm.
- Let cool on the baking sheet before moving.
Notes
For the best flavor, chill the dough overnight. The brown butter deepens, the dough hydrates, and the cookies bake up thicker and chewier.
These are best slightly warm when the chocolate is melty, but they also get beautifully chewy once fully cooled. Store in an airtight container at room temperature.
