Crispy Triple Chocolate Chip Cookies

  • Yield : about 36
  • Cook Time : 40m
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  • 10 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup superfine sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup mini chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • Coarse sugar, for decorating


Step 1

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Melt the butter in a medium skillet over medium heat; cook, swirling the pan occasionally, until the butter is light brown, 8 to 10 minutes. Pour into a large bowl and let cool to room temperature, 20 minutes.

Step 2

Whisk the flour, baking soda and salt in a medium bowl. Whisk the superfine sugar and vanilla into the browned butter. Whisk in the eggs. Stir in the flour mixture, then stir in all the chocolate chips.

Step 3

Drop tablespoonfuls of dough about 3 inches apart onto the prepared pans. Sprinkle generously with coarse sugar.

Step 4

Bake, switching the pans halfway through, until the cookies are a deep golden brown, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

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