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Beat the salted butter with the dark brown sugar and caster sugar until well combined.
Add the eggs and vanilla extract and mix through until smooth.
Fold in the plain flour and baking soda until just combined.
Fold in the dark, milk and white chocolate until evenly distributed.
Chill the dough for 30 minutes to firm up.
Scoop the dough into equal balls to make 30 cookies.
Bake at 180 degrees for 18 minutes until golden brown.
Before the last 5 minutes of baking, give the tray a good bang and reshape with a large round cookie cutter.
Allow the cookies to cool before enjoying.
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Browning the butter adds a rich, nutty flavor to the cookies.
Chilling the dough helps to enhance the texture of the cookies.
Why brown the butter?
Browning the butter adds a rich, nutty flavor to the cookies.
Can I use only one type of chocolate?
Yes, you can use just one type of chocolate, but using a mix of dark, milk, and white chocolate adds more depth of flavor.
Why chill the dough?
Chilling the dough helps to firm it up, which enhances the texture of the cookies.
What does banging the tray do?
Banging the tray helps to flatten the cookies and create a uniform shape.
Can I skip reshaping with a cookie cutter?
Yes, reshaping is optional, but it helps achieve a more uniform appearance.
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