I love these dark brown sugar triple chocolate chip cookies! They are sweet, just a touch salty and decadent. The outsides are perfectly crispy but give way to a chewy and melt in your mouth interior.
The dark brown sugar means more molasses in the cookie, which means a deeper flavor and a little more chew. Which translates to even more deliciousness in my opinion.
These cookies have a lot of chocolate in them, so they are rich but I love the blend of milk chocolate, dark or bittersweet chocolate and white chocolate. The slightly salty dough balances the sweetness from the milk and white chocolate and heightens the flavor for the dark chocolate without being too over powering.
When making any cookie that requires butter, I always suggest having the butter just colder than room temperature. So this means the butter is firm when pressed on but goes in when firmly pressed on. In my experience this results in the best cookie structure.
This dough also really benefits from a chill in the refrigerator before baking. I would say 30 minutes is sufficient to guarantee a cookie that bakes up just thick enough with crispy outsides and a gooey interior.
You can also bake these right after mixing up the dough but the cookies could be a little thinner. You can add a little more flour to the dough if you are running short on time.
This dough can also be scooped or rolled into ball and frozen on a cookie sheet until firm then placed into a zip lock bag for easy baking at anytime. Just bake straight from frozen and add about 5 minutes extra baking time.
What you need to make these dark brown sugar triple chocolate chip cookies:
Makes ~ 24 large cookies or 36 medium cookies
- 1 cup salted butter – just colder than room temperature
- 1 cup dark brown sugar – packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 2/3 cup flour
- 3/4 cup milk chocolate chips
- 3/4 cup dark or bittersweet chocolate chips
- 1/2 cup white chocolate chips
- flaky sea salt for on top – OPTIONAL (this is only if you love a little extra salt)
Instructions
- In a mixing bowl, cream together butter and sugars.
- Add eggs and vanilla and mix again.
- Add salt, baking soda and flour and mix dough well.
- Stir in the chocolate chips.
- Chill dough in the refrigerator for ~30 minutes.
- Preheat oven to 375 F.
- Roll dough into desired cookie sized balls and place on a greased or lined baking pan.
- Bake for 7-12 minutes, depending on the size of cookies you want to make, or until the edges are golden.
- Remove from the oven and allow cookies to cool for a few minutes before placing on a cooling rack.
- If adding flaky sea salt, sprinkle a little on each cookie while still warm.
* If freezing dough, roll into desired sized cookie dough balls. place on a cookie sheet and freeze until firm then place into a ziplocked bag until you want to bake them. Bake from frozen and add about 5 minutes onto the baking time.
Dark Brown Sugar Triple Chocolate Chip Cookies
Ingredients
- 1 cup salted butter – just colder than room temperature
- 1 cup dark brown sugar – packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 2/3 cup flour
- 3/4 cup milk chocolate chips
- 3/4 cup dark or bittersweet chocolate chips
- 1/2 cup white chocolate chips
- flaky sea salt for on top – OPTIONAL this is only if you love a little extra salt
Instructions
- In a mixing bowl, cream together butter and sugars.
- Add eggs and vanilla and mix again.
- Add salt, baking soda and flour and mix dough well.
- Stir in the chocolate chips.
- Chill dough in the refrigerator for ~30 minutes.
- Preheat oven to 375 F.
- Roll dough into desired cookie sized balls and place on a greased or lined baking pan.
- Bake for 7-12 minutes, depending on the size of cookies you want to make, or until the edges are golden.
- Remove from the oven and allow cookies to cool for a few minutes before placing on a cooling rack.
- If adding flaky sea salt, sprinkle a little on each cookie while still warm.
- * If freezing dough, roll into desired sized cookie dough balls. place on a cookie sheet and freeze until firm then place into a ziplocked bag until you want to bake them. Bake from frozen and add about 5 minutes onto the baking time.