Different Chocolate Chip Cookies
Elevate your cookie game with these "Different Chocolate Chip Cookies," a gourmet twist on the classic treat that will delight every chocolate lover. What sets this recipe apart is the rich, nutty flavor of browned butter, which is expertly blended with a trio of chocolate chips—dark, milk, and white—for a perfectly balanced burst of sweetness in every bite. A hint of flaky sea salt sprinkled on top enhances the cookies' flavor, creating a delightful contrast between sweet and salty. With just 20 minutes of prep time, these chewy, golden cookies are quick and easy to make, perfect for satisfying your cravings or surprising guests. Whether enjoyed warm out of the oven or stored for later, these irresistible cookies are sure to disappear in no time.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup dark chocolate chips
- 0.75 cup milk chocolate chips
- 0.5 cup white chocolate chips
- 1 teaspoon flaky sea salt (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium saucepan, melt the butter over medium heat and keep cooking until it turns golden brown and smells nutty. This should take about 5 minutes. Remove from heat and let it cool for 10 minutes.
In a large mixing bowl, combine the browned butter, granulated sugar, and light brown sugar. Beat until smooth and creamy, about 2 minutes.
Add the vanilla extract and eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Gently fold in the dark chocolate chips, milk chocolate chips, and white chocolate chips.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle a small pinch of flaky sea salt on top of each cookie.
Bake for 8-10 minutes, or until the edges are golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.9 g | 317% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 796.0 g | 289% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 521.7 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 776 mg | 60% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
