Ugh, not another chocolate chip cookies recipe! I know that’s what you’re thinking and I don’t begrudge you for a moment. That is precisely the reason I thought so long and hard before posting this recipe. No doubt, your Chocolate Chip Cookie recipe is impeccable, and far be it for me to suggest otherwise, BUT, if you ‘re in the market for a crispy, caramelized, chocolaty cookie and want to venture out a bit, this is a great one to try!
WHY 360°, you ask? Baking them at 360° ensures caramelization that marries beautifully with the bittersweet, milk and white chocolates and subtle nuttiness of the brown butter.
WHY brown butter, you ask? Because believe it or not, butter can be better. Beurre noisette, or brown butter, is this AMAZING that happens to butter when you toast it that is simply extraordinary, and it makes everything in its wake oh so much tastier. The brown butter is the first step in making these cookies, which may be made up to two days ahead. The glossary provides a step by step tutorial on how to make beurre noisette, should you need it. It’s quite simple, but impressive in the depth of flavor it provides to both sweet and savory dishes.
WHY triple chocolate, you ask? Because, well, you never, ever need a reason to invite more chocolate to the cookie party!
This recipe was born when my sweet girl was craving some chocolate chip cookies and we jumped in the kitchen together. I can hardly believe she’s 10 and almost my height! It feels like yesterday that she was a wee toddler helping me bake. And now we stand shoulder to shoulder in the kitchen. These pictures make my heart so happy, I adore this sweet girl. Ingredients:
1 cup (16 tablespoons/227 grams) unsalted butter, at room temperature
2 cups (250 grams) unbleached all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fleur de sel (sea salt)
3/4 cup (165 grams) light brown sugar, packed
3/4 cup (150 grams) granulated sugar
2 teaspoons vanilla extract
2 large eggs at room temperature, preferably organic
1/3 cup (76 grams) white chocolate chips
1/3 cup (76 grams) milk chocolate chips
1/3 cup (76 grams) dark chocolate chips
How to use them:
Prepare a cookie sheet by covering with a silicon baking mat or parchment paper, preferably unbleached. Pre-heat the oven to 360 degrees.
Heat 4 tablespoons of the unsalted butter until it reaches the beurre noisette stage. Pour it into a large mixing bowl and refrigerate it for at least an hour prior to making your cookies. The lovely brown bit on top is the toasted milk solids, while the yellow portion underneath is actually the clarified butter, or ghee. For the dry ingredients, whisk the flour, baking soda and fleur de sel until well combined and set aside. I am absolutely infatuated with this beautiful, natural, flaky salt. The taste is at its most pure and adds a distinct, welcomed salty counterpoint to the sweetness of the sugars. Speaking of sugars, add the sugars to the brown butter bowl, along with the remaining 3/4 cup of unsalted butter.Cream the butter and sugars on medium speed for 3 minutes. The mixture will be airy and light in color.Add and beat the eggs and vanilla paste on medium speed for 1 minute until incorporate. Using a spatula, fold in the flour mixture until just incorporated. Do not over-mix.Fold in the white, milk and dark chocolate chips until just incorporated.Refrigerate the cookie dough for 30 minutes.Scoop out the cookie dough with a small ice cream scoop (1 ½ inch in diameter) onto the prepared cookie sheets. I love using ice cream scoops for all batters not only for uniformity, which is aesthetically pleasing, but it also ensures that everything bakes evenly. Using the back of the scoop, gently press down to slightly flatten the dough.Bake for 11-14 minutes until you see the edge of the cookies turn golden brown in color. Remove from the oven and transfer the cookies to a baking rack to cool completely.
Check this out! I love playing scientist in the kitchen with the kids and since Lily’s science project last year was about the stages of sugar when heated, she loved seeing her experiment in action. The cookie on the left was baked at 350°, while the cookie on the right was baked at 360°. You can clearly see how the temperature affected the caramelization of the cookies, with the one on the right taking on a richer caramel color and flavor. I LOVE the science of baking!
Enjoy my friends, and I hope you invite the little ones in your life, into your kitchen.