Barry Callebaut Brown Butter Triple Chocolatechip Cookie Recipe
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Temps de lecture 3 min
home made triple chocolate cookies
Bakery-Style Brown Butter Triple Chocolate Espresso Cookies
20 min
11-13 mins
8 - 10 large cookies
Dessert
Canada
Welcome to our Pantrylot recipe series where we will share some of our favourite custom recipes made my local bakers. Our first baker is Saranya who is known for her lunchbox ideas and family recipes. Follow her here
We hope you enjoy cooking her yummy cookies as much as we did! She uses the famous Barry Callebaut chocolate and Milianaise flour for the top quality ingredients you can find right here at Pantrylot. We must admit, these are as close to a bakery style cookie, and are so gooey you will be making these on repeat! The extra time in the fridge is definitely worth the wait so don't skip this part.
If you are baking these at home, tag us in all our creations @pantrylot and let us know what you think! Will you add all 3 chocolate chips? Add in a different flavour than espresso? We love hearing how creative all our bakers get. If you want to be on our recipe creation team send us a DM at @pantrylot to get started!
Don't forget 2 major steps -> browning the butter, and waiting a full hour in the fridge for the cookies to set.
Happy Baking!
Pantrylot team
PantryLot
Ingredients
Ingredient
Amount
1 cup
½ cup
Salt
¾ tsp
Baking powder
½ tsp
Baking soda
½ tsp
Espresso / instant coffee powder
1 tbsp
Unsalted butter
10 tbsp
Dark brown sugar
¾ cup
Granulated sugar
⅔ cup
Large egg + 1 egg yolk
1 + 1
Vanilla extract
2 tsp
Milk
1 tbsp
¾ cup
½ cup
½ cup
Directions
Step 1
The First and Most Important step is to Brown the Butter. Melt butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until it foams then turns deep golden brown with a nutty aroma — about 3–4 minutes. Pour into a large mixing bowl and allow to cool for 10–15 minutes.
✦ Don’t rush this step. The deeper the brown, the more flavour in the cookie.
Step 2
Whisk Dry Ingredients. In a separate bowl, whisk together the flour, Dutch-process cocoa powder, salt, baking powder, baking soda and espresso powder until evenly combined. Set aside.
Image from Pantrylot
Step 3
In another medium bowl, whisk the sugars into the Brown Butter once it has cooled. Add dark brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until smooth and glossy.
Step 4
Add Wet Ingredients to the sugar mixture. Mix in the egg, egg yolk, vanilla extract and milk. Whisk until completely smooth and thick.
Step 5
Combine. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Step 6
Triple Chocolate Fold. Fold in the semi-sweet, milk and white chocolate chips until evenly distributed throughout the dough.
Step 7
Chill for 1 Hour. Cover the dough and refrigerate for a minimum of 1 hour. This is essential for thick, bakery-style cookies that don’t spread flat.
✦ Do not skip the chill — it is the difference between flat cookies and thick bakery ones.
Step 8
Scoop & Preheat. Preheat oven to 350°F / 175°C. Scoop dough into ¼ cup portions (80–90g each), roll lightly into balls and place on a lined baking tray with enough space between each.
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Step 9
Bake. Bake for 11–13 minutes until edges are set and centres look slightly underdone — they will firm up as they cool.
✦ Pull them when the edges are just set. Underbaking slightly gives you the maximum gooey centre.
Step 10
The Cookie Scoot. Immediately after removing from the oven, place a round cookie cutter slightly larger than each cookie around it and gently swirl in a circle. This reshapes each cookie into a perfect thick, round bakery-style shape.
✦ This is the trick that makes them look professionally made every single time.
Last Step - ENJOY the gooey yummy chocolate chip cookies!
Homemade cookie via pantrylot