Browned Butter Triple Chocolate Chunk Cookies
I’ll admit, there was a part of me that was thinking maybe it was too soon after the holidays to bake cookies. But then I remembered that I sent more cookies out of the house than I ate, so I figured it was safe. And frankly, it’s a New Year, so the Cookie Counter has been reset. Oh the thoughts I have to legitimize baking more treats…
When thinking about what to bake, I knew I wanted something different than all the cookies I was churning out for holiday orders and to share with family and friends. My mind wandered back to the Browned Butter Skor Chocolate Chunk Cookies I made early last year and I began to wonder if instead of reinventing the wheel I could make a variation of the base dough that we love so much around here.
I ended up removing the Skor bars completely (I know…I know) and replacing some of the chopped dark chocolate with milk and white chocolate. I’m happy to tell you that I am super pleased with the results! If you’re a chocolate lover, you will love the absolute explosion of chocolaty-ness in each an every bite.
As I mention in the recipe, the quality of chocolate that you use here is very important. Yes, of course, you can use chocolate chips… but there is something really special about the chopped texture here. And honestly if you’re gonna get a big ol’ mouthful of chocolate you want it to be the best possible chocolate, right? I was happy to be able to support a local business and buy some handmade callets and bars to use for these so it was really a win-win as far as I was concerned.
There is not much else to say here other than I know these will become a part of your cookie repertoire if you give them a try. Oh, and the dough also freezes really well if you’re the type of person who likes to have cookies on hand for… emergency purposes??
If you make them, definitely let me know how you like them!
Happy eating! Xo
Triple Chocolate Chunk Cookies
Makes 24 Cookies
Tools: Medium saucepan, large and medium sized bowls, electric mixer, spatula or wooden spoon, parchment lined baking sheets, cooling rack.
Ingredients:
1 cup unsalted grass-fed butter
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar, packed
1/3 cup white sugar
2 large free-range eggs, at room temperature
2 teaspoons vanilla extract (the best quality you can get!)
1/2 cup chopped dark chocolate*
1/2 cup chopped milk chocolate*
1/2 cup chopped white chocolate*
*High-quality chocolate will make a BIG difference in your end product here!
Melt the butter in a medium saucepan over medium heat until it foams, begins to brown and starts to smell nutty (this will take about 6-10 minutes). Take off heat and transfer to a large bowl to cool slightly.
In a medium sized bowl, whisk together the flour, baking soda and salt.
While the butter is still warm (but not hot) add the brown sugar and white sugar to the bowl. Beat together with an electric mixer until combined (roughly a minute or two). Add the eggs and vanilla extract and beat until the mixture lightens and starts to thicken (about one minute).
Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated. Mix in the chopped chocolate using a spatula or wooden spoon and allow the dough to sit out at room temperature for at least 30 minutes before baking.
Preheat your oven to 375 degrees. Ensure that your oven rack is in the middle of the oven and line the baking pans with parchment paper (or a silpat liner).
After the dough has sat out for at least 30 minutes, use your hands to make ping pong sized balls, placing them at least 3 inches apart on your pan (they will spread as they bake). Bake in your preheated oven for 9-11 minutes or until the edges are golden brown and the centres are still soft.
Cool the cookies on your baking pans for 7-10 minutes before transferring to a cooling rack to cool completely.
Store the cookies in an airtight container. They will keep soft and delicious for about 3-4 days.
Happy eating! Xo
