Our latest obsession is 3 chocolate chip cookies. This recipe for chocolate chip cookies is made with brown butter, three different kinds of chips, dark chocolate callets, milk, and mini chocolate chips, which makes it so decadent.

Inspired by our loved bb chocolate chip cookie recipe, we have created this delicious version.

Going from hating making cookies to being obsessed with it is a big step for me, even though it is still a struggle, as I can only bake 2 or 3 cookies each round, which means making cookies takes an eternity.

Lately, we have been reviewing some past recipes and updating some details. Raffaello cookies, Ferrero-inspired, smores, and chocolate cookies.

Our recipes can be made in cookie form, as cookie pies (like our M&M with Nutella, red velvet, or Nutella), or even as scoopable pies (like our s’mores, Nutella, or Funfetti!).

3 Chocolate chip cookies

Theres million of chocolate chip cookie recipes online, and every single one of them claims to be the best one you have ever tried. Which can be true, as we all think our recipe is always the best, we are all proud of the recipes that we create, and that’s not something bad.

I do think every recipe is the best.

This 3 chocolate chip cookie recipe brings you a cookie with nicely crispy edges and a gooey interior, perfectly sweet, not too sweet, but not plain. There are three chocolate types that offer different flavors.

The dark will give a molten, rich chocolate flavor, the milk chocolate is softer in taste and delicate, and then, the chocolate chips add more of a texture thing, as they are made for baking and hold their shape without melting. Each of the chocolates we use in this 3-chocolate-chip cookies recipe has a purpose.

How to Make Brown Butter

For these 3 chocolate chip cookies, we use brown butter, and I believe this method is also used in our s’mores cookie bars, brookies, and sea salt caramel cookies.

Brown butter gives us a very nutty caramelized tone to our cookies; it elevates a cookie by browning the milk solids to golden brown. To brown butter, the butter goes through a process where, first, it starts to melt. It’s important you melt room-temperature butter and not cold or frozen.

While you constantly stir the butter so it doesn’t burn, it will start to boil and bubble vigorously. As the water disappears, the temperature rises, and the Maillard reaction starts at 285F-350F (140C-175C). The milk solids will start to brown.

After you brown the butter to however you want it to look, it’s important that you transfer it to another heat-proof container, or it will burn from the heat that’s trapped in the pan.

Some recipes ask for cooled brown butter, and some other recipes you can use it while it is hot. If the butter is hot and you use it, the cookies will have more spread. If you let it cool, they will slowly spread in a round shape.

Since we are browning the butter and the water has evaporated, we will add milk to the cookies so they have a better texture.

Three Chocolates

What’s the best chocolate to use when you make cookies? Our favorite has been Callebaut; we have used it in brownies, chocolate cakes, and chocolate rolls, and we have been testing it in our mousse cake, which will be updated soon.

Milk chocolate callets, 823. They melt beautifully in the oven, giving you very nice chocolate pockets. They are also very soft, which makes them very enjoyable.
Dark chocolate 811. Intense and rich chocolate flavor. Delicious Belgian chocolate that will always give the best flavor to your cookies.
Mini chocolate chips, you can use any brand you have, like Hershey’s mini.

We plan on trying our recipes using different brands like Callebaut, Valhrona, and Amedei to compare which is the best one to use for our desserts.

The quality of the products you use is one of the most important things when preparing a recipe, and it will show at the end.

Even though Hershey’s mini is not the best quality, they don’t sell many mini chocolate chips that are good quality. Another option on mini chips is Ghirardelli. We have used them in our chocolate chip muffins, and they always turn out amazing.

Grab These Ingredients

You can purchase the same ingredients we have used for this recipe below; they are very similar to other recipes like cookie fries, sugar cookie cheesecake, and edible cookie dough. There are some changes we have made to this recipe to have a perfect chocolate chip cookie, and you will see them below.

Butter: I prefer using unsalted butter to have better control of the salt that goes into the recipe. I use a 82% fat Italian butter, which most European butters have.
Sugars: a mixture of brown and granulated sugar. Brown sugar gives you a soft and chewy cookie, while granulated sugar gives you a crispy cookie. If you combine both, you have the perfect texture.
Salt: It’s a flavor enhancer, and it also balances the sweetness. Salt is used in all the recipes we have been posting recently: glazed donuts, raspberry cheesecake rolls, and Nutella crunch cake.
Eggs: room temperature, it will help you incorporate them into the cookie dough without overmixing.
Baking soda: It makes the cookie spread. I sometimes use baking soda, sometimes baking powder, or even a mixture of both, depending on what I want my cookies to look like at the end, used in red velvet brookies, Ferrero cookies, and M&M cookies.
All–purpose flour: provides structure to the cookies.
Milk: adds moisture back into the cookies so they are not too dry or cakey, as we reduced the moisture by browning the butter.
Chocolate: we are using milk, dark, and mini chocolate chips.

Tools You Need to Make Cookies at Home

Here is a list of all the tools you definitely need to make cookies, and if there’s an optional tool, but I recommend it will also be mentioned.

Light-colored pan: important that it is a light-colored pan, so you can see the color of the butter as it browns.
Spatula: important to have a heat-resistant spatula, or it will melt as you stir the butter when browning.
Mixing bowl: You will need one bowl to prepare the cookie dough.
Whisk: to mix all of the wet ingredients, you will need to change from a whisk to a spatula as soon as you add the flour.
Cookie scoop: This is optional, but it can be very useful to scoop the cookie dough.
Parchment paper: I notice some parchment papers are too shiny and will be a little annoying in the shaping step, as the cookie doesn’t stick at all to the parchment paper.
Baking pan: a large pan to bake the cookies. Make sure to keep enough distance between each of the cookies when baking, as they will spread.
Round cookie cutter: I recommend one that is larger than 3.9 inches / 10 cm so you can easily shape the cookie. This is optional, but it is very helpful.

Buy the Tools You Need to Make Cookies Here!

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We can’t link the pan we use as it’s a vintage Le Creuset collection.

How to Store Cookies

To have cookies that stay fresh for longer, I recommend you store them in a container with a paper towel at the bottom to absorb moisture. This will keep them fresh longer. You can store them in the fridge, freezer, or on the counter.

It’s important to properly reheat the cookies before enjoying them so the chocolate is nice and melted.

My Tips for Perfect 3 Chocolate Chip Cookies

Don’t let the butter cool after you brown it; it’s not necessary for this recipe.
Use your favorite chocolate for the cookies, and at the end, you will be eating your favorite chocolate on each cookie bite. If you choose a chocolate you don’t like, you won’t enjoy the cookie.
I don’t recommend rolling the cookie dough in your hands; that will make a smooth cookie, and it will not have rings.
Decorate the cookie with extra chips before baking; this gives the perfect bakery cookie look.

I hope with this post you learn how to make this delicious cookie and recreate it at home.

If you try this recipe, don’t forget to leave a review at the bottom, select as many stars as you think this recipe deserves, and add a comment. This will help us so much with creating new recipes for all of you.