Triple Chocolate Chip Cookies

There is a new sweet stop in Downtown Summerlin called Wonderland Bakery that has the amazing cookies! I have never seen such a fluffy cookie—it looked like a scone or the top of a cupcake. Of course I tried the triple chocolate chip flavor, which was delicious! This inspired me to add milk and dark chocolate chips to my usual semi-sweet recipe. To enhance my favorite flavors, I also browned the butter and sprinkled them with sea salt.

For these cookies, I modified this recipe from Sally’s Baking Addiction. Instead of using just semi-sweet chocolate chips, I added milk and dark. I like the extra sweetness that the milk chocolate chips add to the cookie. It leaves you craving a glass of milk. For a finishing touch, I sprinkled on some sea salt. This brings out the nutty browned butter flavor and also creates the salty-sweet combination that I love!

Triple Chocolate Chip Cookies with Browned Butter and Sea Salt 

Ingredients:

• 1 cup unsalted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp. vanilla
• 1 tsp. cornstarch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 Tbsp. low-fat milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• sea salt for sprinkling

Directions:

1. Brown the butter in a skillet over medium heat (see Sally’s recipe for her tutorial). Once it is golden and has a nutty aroma, pour into 9 x 13 baking dish or large Tupperware. Place in refrigerator to harden.
2. Once the butter is solid, place into the bowl of a standing mixer. Beat for about one minute on medium speed, until light and creamy. Add sugars and beat on medium until fluffy. Mix in egg, egg yolk and vanilla until combined. Make sure to scrape the sides of a bowl with a rubber spatula to make sure everything is evenly incorporated.
3. In a separate bowl, whisk together flour, corn starch, baking soda and salt. Gradually add to wet ingredients, mixing on low until fully combined. Then add milk and beat on medium speed. Gently fold in the chocolate chips. Cover dough with cling wrap or foil and place in refrigerator to chill for a few hours or up to 3 days. She really emphasizes the importance of chilling. Since I was impatient, I chilled it for a couple of hours then rolled the dough into balls. Before cooking, I let them harden in the freezer for a few minutes.
4. Preheat oven to 350F. Cover cookie sheets with parchment paper or silicon mat, then place chilled balls of dough about 1.5 inches apart. Bake for 11-12 minutes, until edges are golden. Cool for five minutes on the cookie sheet, then transfer to wire rack. I highly suggest trying some warm :)