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5 from 1 review

3 Chocolate chip cookies

Recipe by Archersfood

Delicious 3 chocolate chip cookies, this bakery-style cookie is highly addictive, with crispy edges and a soft and chewy interior. It’s one of our favorite cookies and will soon become yours.

  • Total Time0 hours
  • Yield9 servings

Ingredients

  • 1 cup + 2 tbsp (224 g) unsalted, room temperature butter
  • 1/3 cup (68 g) light-brown sugar
  • ½ cup + 1 tbsp (136 g) granulated sugar
  • ¼ tsp (5 g) fine sea salt
  • 2 eggs, medium-sized, room temperature
  • 2 tbsp (30 ml) whole milk
  • 2 ½ tsp (10 g) baking soda
  • 2 ½ cups (300 g) all-purpose flour
  • 1 cup (170 g) dark chocolate callets
  • ½ cup (85 g) milk chocolate callets
  • ½ cup (96 g) mini chocolate chips

Instructions

  1. To prepare 3 chocolate chip cookies, we need to start by browning the butter, as it’s the process that takes the longest. In a light-colored pan, melt 1 cup + 2 tbsp (224 g) of unsalted butter over medium-low heat. Make sure to stir the butter constantly so the milk solids don’t burn.
  2. The butter will go from solid to melted. After melting the butter, it will start to vigorously bubble, and the butter will slowly brown, leaving a nice nutty aroma. The butter will reach 285F-350F (140C-175C) when it’s ready. Make sure to transfer it into a separate container so the butter doesn’t continue cooking.
  3. In a large mixing bowl, mix 1/3 cup (68 g) light-brown sugar, ½ cup + 1 tbsp (136 g) granulated sugar, and the brown butter. Add ¼ tsp (5 g) fine sea salt, 2 room temperature medium-sized eggs, and mix again.
  4. To this mixture, add 2 tbsp (30 ml) whole milk, 2 ½ tsp (10 g) baking soda, and mix again.
  5. Add 2 ½ cups (300 g) of all-purpose flour, and combine it using a spatula. Add 1 cup (170 g) dark chocolate callets, ½ cup (85 g) milk chocolate callets, and ½ cup (96 g) mini chocolate chips. Incorporate it with a spatula only until just combined.
  6. Let the cookie dough cool for 10-15 minutes. Scoop the cookie dough with a medium to large-sized cookie scoop. Prepare a baking sheet with parchment paper. Place the cookie dough in the pan, making sure there is enough distance between each of the cookies so that when they spread, they don’t touch each other.
  7. Preheat the oven to 355F (180 °C). Once the oven reaches the right temperature, start baking the cookies. I recommend you bake them for 12-13 minutes. Once they come out of the oven, shape them using a round object like a cookie cutter, and push the sides into a round cookie shape. This will form nice rings on the cookies.
  8. After they come out of the oven, don’t transfer them to a cooling rack; keep them for 15 minutes in the same pan so they have time to set and harden, then you can transfer them to a cooling rack.
  9. Optional: add a sprinkle of flaky sea salt to finish the cookies.

Notes

Recommended: adjust the chocolate chips to your liking. We are using Belgian chocolate callets, but you can use any other chocolate chip or chunks you love.

We didn’t use vanilla extract as we didn’t have any at the moment, but you can use 1 tsp of vanilla extract, or 5 ml.

If you transfer the cookies to the cooling rack too early, the cookies will collapse and break. If you have a small oven and need to do different batches, you can use two different pans to do different rounds, so you don’t have to wait for the cookies to fully cool.

This cookie dough is fully customizable; you can add any toppings you’d like, different chocolates, nuts, or candy.

  • Prep Time: 35 minutes
  • Cook Time: 12-13 minutes
  • Category: cookies, Dessert
  • Method: Baking, brown butter

Find it online: https://archersfood.com/3-chocolate-chip-cookies/