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:
- 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.
- 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.
- 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.
- 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 :)
So delicious!
I’m trying them soon!.
http://killthemwithchic.com/
Yay! Let me know what you think, I hope you like them :)
these look amazing!!!!
xx
Lauren
FashionablyLo
Thank you, Lauren! Glad you enjoyed the post :)
Those cookies look amazing!! I always love a higher ratio of brown sugar I want to bake some cookies now!!
http://www.tailoredandtrue.wordpress.com
haha do it! :) I love using more brown sugar, too, since it makes them a little chewier.
Yum, when it comes to cookies the fluffier the better!
http://mimiandchichi.com/
I agree! I’ve tried so many chocolate chip cookie recipes and have found out that cornstarch makes a big difference :)
yum, these look amazing!!
$50 Product giveaway going on: http://www.candystilettos.com
Thank you, Jamie! Great giveaway, looks like you had a fun babymoon :)
This is amazing! Thanks a ton for sharing. Xo.
Evolution of Glam
Thanks, Nicole! Glad you enjoyed the post :)
These look sinful…yum!
http://www.mintnotion.com
Thanks! I brought them to a BBQ and they were a hit
my weakness is cookies ! lol
M ♥
Simply Sutter
haha same here! I’m always like I’ll just have another half… or three.