3-in-1 Chocolate Chip Cookies (Vanilla, Chocolate, Matcha)
A versatile recipe for chewy and crispy chocolate chip cookies made with brown butter in three delicious flavors: classic vanilla, rich chocolate, and aromatic matcha. Packed with chocolate chips and chocolate chunks, these cookies deliver an irresistible texture and taste.
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🍳 Cooking Flow
Make browned butter and mix with sugars, salt, eggs, and baking soda. → Divide the mixture into three portions and fold in flour along with vanilla, cocoa, or matcha powder. → Fold chocolate chips and dark chocolate chunks into each flavored dough. → Scoop into tall mounds, top with chocolate chunks, and chill in the fridge for 1 hour. → Bake at 180°C for 12-15 minutes and swirl with a round mold while warm.
Cooking Steps
Brief Cooking Order
Make browned butter and mix with sugars, salt, eggs, and baking soda. → Divide the mixture into three portions and fold in flour along with vanilla, cocoa, or matcha powder. → Fold chocolate chips and dark chocolate chunks into each flavored dough. → Scoop into tall mounds, top with chocolate chunks, and chill in the fridge for 1 hour. → Bake at 180°C for 12-15 minutes and swirl with a round mold while warm.
Introduction
A versatile recipe for chewy and crispy chocolate chip cookies made with brown butter in three delicious flavors: classic vanilla, rich chocolate, and aromatic matcha. Packed with chocolate chips and chocolate chunks, these cookies deliver an irresistible texture and taste.
Step 1
Cut 240g of unsalted butter into cubes, place in a saucepan over low heat, and melt until it foams, bubbles, and turns into fragrant browned butter. Remove from heat and allow to cool slightly.
Step 2
In a large mixing bowl, combine 100g granulated sugar, 100g brown sugar, and 1 tsp salt. Pour in the warm browned butter and whisk thoroughly until combined.
Step 3
Add 2 eggs and 1 tsp baking soda to the mixture. Whisk vigorously until the batter turns lighter in color and smooth.
Step 4
Divide the wet batter equally into three separate bowls. To bowl 1 (Vanilla), add 100g all-purpose flour and 1 tsp vanilla extract. To bowl 2 (Chocolate), add 90g all-purpose flour and 7g cocoa powder. To bowl 3 (Matcha), add 95g all-purpose flour and 5g matcha powder.
Step 5
Mix each bowl with a spatula until no dry flour remains. Then fold 40g chocolate chips and 40g chopped dark chocolate into each flavor dough.
Ingredients List
Important Notes
This recipe is analyzed from visual content and video captions; please refer to the original video for precise visual cues.
Browning the butter over low heat adds a distinct nutty aroma that enhances the cookie flavor.
Chilling the dough for at least 1 hour prevents the cookies from spreading too flat in the oven, keeping the center thick and chewy.
Swirling a round cutter around the cookies immediately after baking helps achieve perfectly round and neat edges.
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