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Brown butter chocolate cookies
Baking

Brown butter chocolate cookies

Soft cookies with brown butter and chocolate chunks. The butter picks up a nutty depth before it cools and is creamed with sugar. The edges set in the oven; the middle stays soft.

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Rate:
150 min total
20 servings
Easy

Ingredients

servings
Units
  • 6.2 oz butter
  • 4.2 oz light brown sugar
  • 2.5 oz sugar
  • 1 stk egg
  • 1 stk egg yolk
  • 1 tsp vanilla extract
  • 9.2 oz wheat flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 5.6 oz chocolate

Instructions

  1. 1

    Brown the butter

    1. Melt the butter in a pot over medium heat.
    2. Let it bubble until it smells nutty and the sediment turns golden brown. Stir as it goes.
    3. Pour the butter into a bowl so it does not keep cooking.
    8 min
    PotSpoonBowl
  2. 2

    Cool the butter

    1. Let the brown butter cool until soft and almost set – like butter you can cream.
    2. It should not be liquid when you move on.
    30 min
    Bowl
  3. 3

    Mix the dough

    1. Beat the brown sugar and sugar into the cooled butter until even and a little airy.
    2. Beat in the egg, egg yolk and vanilla.
    3. Mix the flour, baking soda, baking powder and salt in a bowl.
    4. Fold in the dry ingredients until the dough just comes together.
    5. Fold in the chocolate chunks.
    15 min
    BowlSpoon
  4. 4

    Chill the dough

    1. Cover the bowl and chill the dough for at least 1 hour.
    2. It should be firm enough to roll into balls without sticking.
    60 min
    5°C
    Bowl
  5. 5

    Shape and bake

    1. Heat the oven to 175°C / 350°F.
    2. Line a baking sheet with parchment.
    3. Roll the dough into ~35 g balls and space them well apart.
    4. Bake for 10–12 minutes, until the edges are set and the middle still looks soft.
    12 min
    175°C
    BakingSheetOven
  6. 6

    Cool

    1. Leave the cookies on the sheet for a couple of minutes.
    2. Move them to a rack and let them finish cooling.
    15 min
    WireRack

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Details

Nutrition

Calories

175kcal

Protein

2g

Fat

9g

Carbs

21g

Serving Size

35g

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve warm or fully cooled. The middle sets as they cool.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin at room temperature.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze baked cookies or shaped dough balls. Bake frozen balls a couple of minutes longer.

Reheating

  • • Oven: Warm briefly at 150°C if you want them soft again. (150°C)

Tips

Preparation

  • • Use a light-coloured pot if you can. It is easier to see when the butter is brown enough.

Cooking

  • • Take the cookies out while the middle still looks soft. They set on the sheet.

Serving

  • • Let them cool a little before you move them. They are soft straight from the oven.

Variations

Flavor

  • Dark chocolate gives more bitter depth. Milk chocolate stays milder.
  • A pinch of cinnamon in the dough works if you want it warmer.
  • A sprinkle of flaky salt on top right after baking adds contrast.

Method

  • Brown the butter calmly. It turns from golden to burnt quickly.
  • Chill the dough at least an hour. Otherwise the cookies spread more.

Toppings

  • Flaky salt on top while the cookies are still warm.

Author

C

Camilla

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Comments

Author

C

Camilla