Get ready to revolutionize your cookie game with these mind-blowing Three Egg Brown Butter Mixed Chocolate Cookies that will make your taste buds dance with pure delight! Imagine a cookie so rich, so decadent, that it transforms an ordinary dessert into an extraordinary culinary adventure. The secret? Perfectly browned butter that adds a nutty depth, combined with a magical blend of semi-sweet and white chocolate chips that create a symphony of flavors in every single bite. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your cookie-making skills and impress everyone who takes a nibble.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup unsalted butter
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Brown the butter by melting it in a light-colored saucepan over medium heat. Continuously swirl the pan and watch carefully as the butter begins to foam and turn a golden amber color, releasing a nutty aroma. This should take approximately 5-7 minutes. Remove from heat and let cool for 10 minutes.
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk together until well incorporated and slightly fluffy.
- Add the three eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and uniform.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the dough.
- Gently fold in both semi-sweet and white chocolate chips, distributing them evenly throughout the dough.
- Cover the cookie dough and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to develop and butter to solidify.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are still slightly soft.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- • Brown butter is the game-changer in this recipe - take your time and watch it carefully to achieve that perfect golden amber color without burning. • Chilling the dough is crucial! This helps develop deeper flavors and prevents cookies from spreading too thin during baking. • Use a light-colored saucepan when browning butter so you can easily monitor the color change. • For consistent cookie sizes, use a cookie scoop or tablespoon measure. • Let cookies rest on the baking sheet for 5 minutes after removing from the oven - they'll continue to set and become perfectly chewy. • Store in an airtight container to maintain freshness for up to 5 days (if they last that long!) • For extra indulgence, sprinkle a tiny pinch of sea salt on top of each cookie right after baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
