Brown Butter Triple Chocolate Cookies: soft, chewy, thick, rich chocolate cookies packed with melty dark and milk chocolate chunks, with caramel undertones from the brown butter! | TrufflesandTrends.com

HOLY CHOCOLATE COOKIES, MY GOODNESS.

Triple chocolate cookies, that is. Thick, puffy, pillowy, soft, tender, chewy, gooey, dense, deep, rich brown butter chocolate cookies packed with hot, oozing pools of deep dark chocolate and creamy milk chocolate and undertones of caramel and butterscotch and a kick of flaky salt for that ultimate sweet and salty contrast.

Like I said. HOLY CHOCOLATE COOKIES.

Another thing. That I didn’t say yet. I have a video tutorial. For these brown butter triple chocolate cookies. Make it rain:

Or, watch it on YouTube.

If you think I covered everything about these triple chocolate cookies in that first paragraph up above, perhaps you’re right. But I will go on. Regardless.

Can we discuss the fact that these chocolate cookies encompass like all the best things in one cookie? Things such as

BROWN BUTTER
RICH CHOCOLATE FLAVOR
MELTY CHOCOLATE CHUNKS (TWO TYPES!!!)
A GOOEY, PILLOWY, CHEWY TEXTURE
SWEETNESS AND SALTINESS

I mean. I know I’m using a lot of Caps Lock in this post, and I apologize, but I can’t help myself. These cookies require all the capitalization.

Brown butter, which, to create, requires you melting your butter for a few minutes past the melted point to the amber-specks-appearing-in-your-skillet point, yields the most delicious flavor.

Regular butter — good stuff, for sure. But brown butter? You’re getting DEEP flavor, flavor with caramel and butterscotch and nutty undertones. Flavor that enhances the already rich, deep, dark, intense, incredible flavor of these super chocolatey cookies.

If you like cookies. And you like chocolate. And you like good things. You’d be doing yourself a great service by trying out these brown butter chocolate cookies.

These triple chocolate cookies are indulgent AF.

And since next week I’ll be starting in on the Passover recipes, I figured these thick chocolate cookies would be the perfect last hurrah before the gluten break I’ll be taking on this here blog for the next few weeks.

These brown butter chocolate cookies have soft, gooey, chewy centers with slightly crisped edges (cornstarch helps with that texture contrast). They’re hefty and dense and thick. They’re deep and dark and rich. They’re puffy and pillowy and tender. And they’ve got the ideal balance of sweet and bitter, with that kick of (optional, but highly recommended) flaky salt on top.

Oh. And let us not forget about those hunks of bittersweet chocolate and chunks of sweet milk chocolate dispersed throughout the thick chocolate dough, that get all hot and melty and creamy in the oven.

I gotta say. Those milk chocolate bits. They SERIOUSLY take these chocolate cookies to the next level of sweet indulgence, and these cookies already had a lot of that going for them.

Soft and tender. Chewy and gooey. Thick and puffy. Pillowy and hefty. Dense and rich. Deep and dark. Caramely and chocolatey and buttery and sweet and salty.

Brown butter triple chocolate cookies — YOU’VE CAUSED MY KEYBOARD TO HAVE A CAPS LOCK MALFUNCTION.

Brown Butter Triple Chocolate Cookies

Yield: about 24 medium/large cookies

1 3/4 sticks (7 oz. or 14 tablespoons) butter
1 cup + 2 tablespoons dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons greek yogurt
2 cups flour (well compacted, not spooned into measuring cup)
1/2 cup cocoa powder
1 tablespoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped dark chocolate (or chocolate chips)
2/3 cup chopped milk chocolate
-Flaky salt, for sprinkling (optional)

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a light-colored (so you can observe the browning) skillet, brown the butter: chop the butter and place it into the skillet over a low-medium flame. First, butter will melt. Then, it’ll start foaming and bubbling rapidly. Stir the butter frequently with a rubber spatula. After a few minutes, the bubbling will subside and golden specks will appear on the bottom of the pan and the butter will start smelling nutty. This means your butter is browned! Warning: butter should have golden/amber specks, not completely brown ones. If the butter is too browned, the cookies may have a burnt/bitter taste.

2. Immediately remove skillet from the flame and pour the browned butter into a large bowl to stop the cooking. Make sure to scrape in all the golden specks from the bottom of the pan. Let butter cool five minutes.

3. Stir sugars into the butter. Vigorously whisk in the eggs and vanilla extract until the mixture turns a lighter shade. Whisk in yogurt till incorporated.

4. Pour the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt over the wet ingredients and stir everything together until just combined. Stir in the chopped chocolate last.

5. Round about 24 even sized balls of dough between your palms and space them out on the baking sheets. Sprinkle with flaky salt if desired. (Optional: for even thicker and puffier cookies, refrigerate the shaped cookies for 40+ minutes, until the dough balls are cold and hardened.)

6. Bake cookies for 9-11 minutes, until you can just lift the edge of a cookie off the sheet with your hand. Let cookies firm up on baking sheets for 10 minutes before moving them.