Brown Butter Double Chocolate Cookies
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
115 g
granulated sugar
100 g
brown sugar (packed)
100 g
large egg (room temperature)
1 piece
vanilla extract
5 ml
all-purpose flour
200 g
baking soda
3 g
salt
3 g
dark chocolate chunks (chopped)
150 g
milk chocolate chips
100 g
Instructions
Brown the butter
Melt butter in a light-colored pan over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma.
Cool the brown butter
Transfer browned butter to a large bowl and let cool for 5 minutes until warm but not hot.
Mix in sugars
Add both sugars to the cooled brown butter and whisk until well combined and slightly fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until smooth and well incorporated.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
Fold in chocolate
Gently fold in both dark chocolate chunks and milk chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover the bowl and refrigerate the cookie dough for at least 30 minutes to prevent spreading.
Preheat oven
Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
Shape the cookies
Scoop 2-tablespoon portions of dough and place 5cm apart on prepared baking sheets. Gently flatten each ball slightly.
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone for chewy texture.
Cool the cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
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