Triple chip cookies, starring brown butter and semisweet, milk chocolate and white chocolate chips.  I didn’t chill these as long as I usually do, so they are a little flatter than i prefer.  But rob said they are good, so that works for me!

I used a combo of bread and all purpose flour for these.  You can use entire all purpose flour, but either way,  remember to scoop it from the flour bag into your measuring cup so you get the right amount.

Chill the scooped out dough for a few hours and preheat the oven before baking.

• Ingredients list
• 1 1/4 cups butter, browned and cooled until it solidifies (might take an hour or so for that to happen)
• 1 1/2 cups brown sugar, firmly packed into measuring cups
• 2 eggs
• 1 tsp vanilla
• 2 tbs water
• 1 cup bread flour
• 1 2/3 cups all purpose flour
• 3/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbs cornstarch
• 1  cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips

Directions – in a bowl, cream solidified brown butter and brown sugar.  Add eggs, water, and vanilla.  Blend in dry ingredients. Mix in chips.  Scoop out 1/4 cups of dough and chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer. Cool completely.  

Store in covered container.