Triple Chip Cookies

These Triple Chip Cookies are made with butterscotch chips, white chocolate chips, and chocolate chips. Brown butter takes them to the next level but you can use regular butter if you want. Step-by-step photos teach you how to bake this triple chip cookie recipe.

this recipe

Lately, I have been making all my cookies with this recipe. Brown butter and I are best buddies.  Caramel and toffee flavored treats are my favorite so butter that smells and tastes like toffee/caramel? Hello, we are more than best buddies, what am I saying. We are best friends.

So I wanted to bake with my best friend, but this time I wanted to use brown butter but not in the liquid form. So, I browned some butter and let it come back to a solid form. I didn't let the butter get to a completely solid state, but more like softened butter that you would normally use for cookies.

Then I decided I wanted chocolate chips, white chocolate chips, and butterscotch chips! Because the more chips the better!

You can totally make batches of brown butter ahead of time and then use it quickly. Or you could just use regular old butter. But really brown butter is SO much better! I hope you give these cookies a try, they really were irresistible. Chewy, soft, moist..basically my perfect cookie. Kind of like the red chewy chips ahoy ones.. but 10X better!!

Ingredients

For these cookies you'll need:

• Butter. For this recipe I like using brown butter I feel like the warmth of the brown butter pairs beautifully with the butterscotch chips. But it does take more time. You need to brown the butter and then cool it to re-solidify it to room temperature. You could brown the butter a few days ahead of time and then just take it out of the fridge to come to room temperature like you would a normal stick of butter. If you want to brown the butter right before making the cookies, expect the brown butter to re-solidify in about 45 minutes if you are stirring it every 10-15 minutes as it chills in the freezer.
• All-Purpose Flour. Make sure to measure your flour properly, too much flour and the cookies won't spread, too little flour and cookies will spread too much.
• Cornstarch. Adding a little bit of cornstarch helps give you a softer baked cookie.
• Baking Powder. Baking powder does not need an acid to be activated like baking soda does. I like to use a combination in cookies for the ultimate risen, chewy cookie.
• Baking Soda. The baking soda needs an acid to activate in this recipe the brown sugar does that.
• Salt. Don't skip salt! This little star of an ingredient helps bring all of the other ingredients flavor profiles to light.
• Granulated Sugar. White sugar helps sweeten the cookies, give structure and encourages them to spread while baking.
• Light Brown Sugar. Brown sugar creates a chewier, moister cookie. I used Organic brown sugar in the photos which does not break down as much as normal light brown sugar.
• Pure Vanilla Extract. The flavor bomb that is vanilla extract, don't use imitation!
• Large Eggs. For your eggs to properly emulsify into the creamed butter sugar mixture make sure they are at room temperature. You can do this quickly by placing them in a bowl of warm water for 5-10 minutes before using them.
• Chocolate Chips. You can use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips. Even use chopped chocolate if you want!
• Butterscotch Chips. For the leftover butterscotch chips next time make my cookie butter oatmeal scotchies, so good!
• White Chocolate Chips. For the leftover white chocolate chips make my white chocolate cranberry cookies!

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a saucepan brown your butter. Follow this step-by-step tutorial if you have never browned butter before.

Pour brown butter into a heat-proof dish and let cool in the freezer for 10 minutes, whisk together, the brown butter bits separate so you want to mix them in. Chill in the freezer for another 15 minutes, mix again then transfer to a piece of wax paper and roll into a log then place in the fridge to chill, until you get to room temperature butter 68F/20C. You can do this all a few days before and just bring the cold browned butter to room temperature like you would normal butter. Or just use room temperature regular butter if you want. 

Preheat oven to 350F/180C and line baking sheet with Silpat liner or parchment paper.

Whisk the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment cream the butter and sugars for a few minutes.

Add in egg, egg yolk, vanilla, and mix until fully incorporated.

Slowly add in dry ingredients, mixing until no flour streaks remain.

Mix in all three chips, until just combined, don't over-mix.

Scoop 1 ½ tablespoon size cookies and roll into balls place 2-inches apart on the prepared baking sheet.

Bake cookies for 9-12 minutes, or until cookies are golden brown around the edges but still look a little underdone in the middle.

If desired use an upside-down mug or cookie cutter to circle around the just-baked cookie to encourage them into a perfect circle shape. Let cool on the tray for 5 minutes then transfer to a wire rack to cool completely.

Store in an airtight container for 3 days.

Check out this post on my Cookie Baking Tips

How to freeze

Cookies are an excellent treat to freeze.

How to freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

To freeze baked cookies: Once you've baked the triple chip cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

Can you double

Cookie dough is an easy recipe to double. On the recipe card below there is a 2X button that will double the ingredient quantities.

More cookie recipes

Check out my favorite chocolate chip cookie recipe next!

Or my triple chocolate chip cookies- my sister makes this recipe at least once a month!

And if you are into fruit then check out my orange crinkle cookies, they're so good!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This recipe was originally published on May 17, 2013, as of February 25, 2022, the post has been updated.