Brown Butter Double Chocolate Cookies
Rich, nutty brown butter cookies loaded with double chocolate chunks
These brown butter double chocolate cookies feature a rich, nutty flavor from browned butter combined with generous chunks of both dark and milk chocolate for the ultimate chocolate cookie experience.
Equipment
Ingredients
Ingredients
unsalted butter (room_temperature)
225 g
granulated sugar
150 g
brown sugar
150 g
large egg
2 piece
vanilla extract
10 ml
all-purpose flour
280 g
baking soda
5 g
salt
5 g
dark chocolate chunks
200 g
milk chocolate chunks
150 g
Instructions
Brown the butter
Melt butter in a pan over medium heat until it turns golden brown and develops a nutty aroma.
Cool the brown butter
Transfer brown butter to a bowl and let it cool for 10 minutes.
Cream sugars with butter
Mix cooled brown butter with granulated and brown sugar until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, then add vanilla extract.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually mix dry ingredients into wet mixture until just combined.
Fold in chocolate chunks
Gently fold in dark and milk chocolate chunks until evenly distributed.
Scoop cookie dough
Scoop dough onto parchment-lined baking sheets, leaving space between cookies.
Chill the dough
Refrigerate cookie dough for 10 minutes to prevent spreading.
Bake the cookies
Bake at 175°C for 10-12 minutes until edges are golden brown.
Cool the cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to 1 month.
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