Double Chocolate Brown Butter Cookies
Equipment
- Sheet pan
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour, 95 g
- ¼ cup Dutch-process cocoa powder, 25 g
- ½ tsp baking soda
- ½ tsp fine salt
Wet Ingredients
- 1 stick unsalted butter, 8 tbsp
- ½ cup dark brown sugar, 100 g
- ¼ cup white sugar, 50 g
- 1 large egg
- 1 tsp vanilla extract
Chocolate
- 3 oz dark chocolate chunks or chips, 85 g
Optional Garnish
- Flaky sea salt
Instructions
- Brown the butter in a saucepan over medium heat until amber with visible brown bits and a nutty aroma.
- Pour the brown butter into a heat-safe bowl and let it cool for about 10 minutes until warm but not hot.
- Whisk the brown butter with the brown sugar and white sugar until smooth.
- Whisk in the egg and vanilla until the mixture thickens and looks fully emulsified.
- Fold in the flour, cocoa powder, baking soda, and salt just until no dry streaks remain.
- Fold in the chocolate chunks until evenly distributed through the dough.
- Rest the dough for 20 minutes so it firms slightly and holds its shape when scooped.
- Scoop 2 tablespoon portions onto a lined baking sheet with space between each mound.
- Bake at 350°F (175°C) for 11 to 13 minutes until the edges are set and the centers still look soft.
Video
Table of Contents
- Double Chocolate Brown Butter Cookies Recipe
- Why I Keep Baking Double Chocolate Brown Butter Cookies
- Why Brown Butter Makes These Double Chocolate Brown Butter Cookies Better
- What You’ll Need To Make Double Chocolate Brown Butter Cookies
- How to Make Double Chocolate Brown Butter Cookies
- Tips and Variations
- Frequently Asked Questions
- What to Make Next
Why I Keep Baking Double Chocolate Brown Butter Cookies
I love these Double Chocolate Brown Butter Cookies because they have those firm, crunchy edges while the centers still stay soft and chocolatey even after they cool down. The outside is fully set, which means you get that clean bite from any bakery-style cookie while the middle stays fudgy and tastes almost like a brownie! The pockets of melted dark chocolate make each bite even more special because although the cocoa powder does a lot of work in terms of taste, there’s no better feeling than biting into these cookies and tasting that melty chocolate!
Why Brown Butter Makes These Double Chocolate Brown Butter Cookies Better
I always think the magic of these Double Chocolate Brown Butter Cookies are from, of course, the brown butter! I like to brown the butter first, which helps concentrate that butter’s flavors and add a deep, nutty flavor without adding any extra liquid. Additionally, whisking the sugars directly into the warm brown butter helps it dissolve more evenly, which gives your cookie dough a smooth texture with even sweetness throughout. Additionally, resting the dough allows the flour to hydrate, which will lead to a thicker cookie with a clean bite.
What You’ll Need To Make Double Chocolate Brown Butter Cookies
Dry Ingredients
- ¾ cup all-purpose flour (95 g)
- ¼ cup Dutch-process cocoa powder (25 g)
- ½ tsp baking soda
- ½ tsp fine salt
Wet Ingredients
- 1 stick unsalted butter (8 tbsp)
- ½ cup dark brown sugar (100 g)
- ¼ cup white sugar (50 g)
- 1 large egg
- 1 tsp vanilla extract
Chocolate
- 3 oz dark chocolate chunks or chips (85 g)
Optional Garnish
- Flaky sea salt
How to Make Double Chocolate Brown Butter Cookies
Brown the butter in a saucepan over medium heat until amber with visible brown bits and a nutty aroma. Pour the brown butter into a heat-safe bowl and let it cool for about 10 minutes until warm but not hot.
Whisk the brown butter with the brown sugar and white sugar until smooth.
Whisk in the egg and vanilla until the mixture thickens and looks fully emulsified.
Fold in the flour, cocoa powder, baking soda, and salt just until no dry streaks remain.
Fold in the chocolate chunks until evenly distributed through the dough.
Rest the dough for 20 minutes so it firms slightly and holds its shape when scooped.
Scoop 2 tablespoon portions onto a lined baking sheet with space between each mound.
Bake at 350°F (175°C) for 11 to 13 minutes until the edges are set and the centers still look soft.
Tips and Variations
For thicker cookies, rest the dough briefly so the flour hydrates and the fat firms before baking.
If you like a more chocolatey cookie, use darker cocoa powder while keeping the same measurements.
In order to get a softer center,, pull the cookies earlier than 13 minutes (about 11 minutes in the oven) when the middle still looks slightly underbaked.
To emphasize the sweetness of the cookie more, finish with flaky salt while the cookies are still warm from the oven.
Frequently Asked Questions
Can I skip browning the butter?
I know this step sounds like a pain, but your cookies will taste a little more “flat” and have a less nutty flavor because the toasted notes from the browned milk solids add a lot of flavor!
Why does the dough need to rest?
Resting allows the flour and cocoa to hydrate and soak in the butter, which leads to thicker cookies with a more solid bite.
I baked these without resting and noticed more spread?
I tested this and saw that skipping the resting period caused wider cookies with thinner centers, but the flavor stayed the same!
How should I store these cookies?
Store them in an airtight container at room temperature for up to three days, or freeze the dough balls and bake directly from frozen for 13 minutes!
What to Make Next
For another delicious cookie recipe, Try my Brown Butter Chocolate Chip Cookies!
If you want even more chocolate, make my Fudgy Oreo Brownies!
Craving a different type of baked good? You’ll love my Double Chocolate Banana Bread!
