If you love chocolate chip cookies, then you would love these. They consist of three different types of cookies: matcha white chocolate, double chocolate and original.

You can change up this recipe by making three of your favorite cookies and mixing them together. This is quite time consuming as you are essentially making three cookies instead of one.

For this recipe, I decided to make browned butter for all the cookies. This gave a nutty flavor, but you need to do this ahead of time to allow for it to cool. In a pot melt butter and then turn to medium heat to simmer until the butter browns. This will take 5-10 minutes. Make sure the milk solids don’t burn. Once the butter is ready, set aside and allow to cool.

The hardest part of this recipe was setting up all the ingredients. Make sure you do not mix up the ingredients or work on one cookie at a time.

For the first step I beat the butter and sugar together for all recipes.

For the OG chocolate chip cookies I used my go to recipe: Crazy Sprinkle Cookies . The only change I made was swap regular butter for browned butter. See my other post for detailed directions.

For the double chocolate, add cocoa powder to the flour to get a nice dark chocolate base.

Add the creamed butter and egg to the flour and mix well. This was my thickest dough.

Add dark chocolate chips.

For the matcha cookies, I mixed the matcha powder with the flour. You will need to use good quality matcha. Most recipes ask for culinary grade which will help get a brighter green color but use any matcha that you can find.

Add the creamed butter to the matcha flour and then add white chocolate chips.

Now that you have all the cookie dough prepare, portion them all into scoops. Make sure they are small as I made these cookies too large. I recommend 1/2 inch scoops

I started by using my cookies scoop. But I think I would have cut each of these scoops in half.

To form these cookies, take one ball of each cookie and gently roll them together.

As a finishing touch to these cookies, I added some extra chocolate chips on top of each cookie so that they can show up after baking. Also make sure that each cookie dough can be seen at the top of the cookies.

My first attempt was done after chilling the cookies. The matcha spread a lot quicker than the other ones so they were pretty deformed. Then I decided to allow the cookies to sit a room temperature for about 20 minutes to warm up which allowed the cookies spread evenly.

Now bake the rest of the cookie and cool. Enjoy them with a warm cup of milk.

Classic Chocolate Chip Cookies

• 1/2 cup of butter
• 1/2 cup of white sugar
• 1/4 cup light brown sugar
• 1 tsp of vanilla
• 1 egg
• 1 1/2 cup of all purpose flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 3/4 cup of chocolate chips

Preheat the oven to 350 degrees. Melt the butter in the microwave.

Cream together the sugar and the butter until smooth and creamy. Add in the egg and vanilla and mix well.

At this time, I add in the chocolate chips.

In a bowl, mix together your dry ingredients: flour, baking soda and salt.

Slowly add the dry ingredients to your wet ingredients and mix well.

Portion out the cookie dough into 1 inch balls and dip in a variety of sprinkles. You will get about a dozen cookies.

(You can make these cookies on its own. Bake for about 9-11 minutes. Do not over bake. The cookies will not look done and they will be just be starting to get brown around the edges. The cookies will firm up as they cool.)

Double Chocolate Chip Cookie: inspired by Double Chocolate Chip Cookies Recipe – Sally’s Baking Addiction (sallysbakingaddiction.com)

• 1/2 cup browned butter (or softened butter)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg – room temperature
• 1 tsp vanilla extract
• 1 cup flour
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 and 1/4 cup dark chocolate chips

In a bowl, cream together the butter and sugar and brown sugar. To this add the egg and vanilla extract. In a separate bowl, mix together the dry ingredients: flour, cocoa powder, baking soda and salt.

Slowly add the flour mixture in to the butter mixture. Finally mix in your chocolate chips.

( You can make this recipe on its own, Roll cookie dough into tablespoon scoops. Bake at 350 Degrees for 11-12 minutes)

Matcha White Chocolate Cookies: inspired by Brown Butter White Chocolate Matcha Cookies – Cooking Therapy (cooking-therapy.com)

• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1tbsp matcha powder
• 1 cup browned butter
• 1/2 cup sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs – room temperature
• 1 cup white chocolate chips

In a bowl cream together the browned butter and sugar. To this add the egg and vanilla extract.

In a separate bowl, mix together the flour, matcha powder, baking soda and salt.

Slowly add the flour mixture to the butter mixture. Mix in the chocolate chips.

(You can make this on its own. Scoop dough into 1 inch balls. Bake for 10-12 minutes.)

Tri-Colored Cookies

Pre-heat the oven to 350 degrees.

Brown the butter by adding the butter into a sauce pan. Simmer on medium heat until the butter browns. Set aside and cool.

Portion out the butter for each recipe. Make all three recipes above.

Portion the dough into 1/2 inch balls. Take one ball of each cookie and gently press them together. Make sure all three cookies shows on the top of the dough ball. Add additional chocolate chips to the tops of the cookies.

Bake the cookies for 10-13 minutes. You will be able to see some browning on the original chocolate chip cookies. The cookies will look soft but will firm up when cooled.

Remove cookies from the oven and allow to cool for about 5 minutes until the cookies firm up.

Enjoy.

Check out our other recipes: https://eatitnoworeatitlater.com/recipe-list/