Double Chocolate Brown Butter Cookies
These Double Chocolate Brown Butter Cookies are thick cookies that have those crispy edges and fudgy centers that are absolutely delicious. The chocolate flavor is deepened from the brown butter for a rich bite that still stays soft and chewy even after fully cooled.
Servings: 6 large 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.