Salted Chocolate Brown Butter Cookies Recipe
Perfect soft and chewy chocolate brown butter cookies are packed with caramelized flavor, melty chocolate pieces, and crisp edges. Thee cookies are sprinkled with coarse salt for a wonderful flavor balance, they require NO mixer and NO chill time!
Servings: 18 18-20
Calories: 228kcal
Ingredients
- 12 Tbsp unsalted butter
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 2 eggs room temperature
- 1 1/2 cups all purpose flour
- 1/2 cup baking cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 1-1.5 tbsp coarse salt for sprinkling on top
Instructions
- Preheat the oven to 350℉ degrees. Line a cookie baking sheet with parchment paper.
- Heat 12 tablespoons of the butter in a cooking pan, over medium heat, until melted. The butter will start to roar and bubble as the water cooks out and evaporates, then it will start to foam. (All normal!)
- Continue cooking butter, slowly stirring, until butter is turns to golden brown color and develops a nutty aroma, 1 to 3 minutes. Make sure to take off heat as soon as it turns amber brown (not dark brown.)
- Transfer browned butter into a large, heatproof mixing bowl. (Be careful touching a metal bowl as it will be hot at the bottom.)
- Whisk in both sugars and vanilla extract until fully incorporated. (Smell it...it smells incredible!)
- Whisk in eggs vigorously, until mixture is smooth with no lumps remaining, about 30 seconds. Let mixture stand a few seconds, then whisk for 30 seconds again. Repeat process of resting and whisking a couple more times until mixture is thickened, smooth, and shiny. (This is a baker-style arm workout.)
- Using rubber spatula, stir in flour, baking cocoa powder and baking soda until just combined, about 1 minute. (The mixture may look thin at first but it thickens as it cools while you stir.)
- Fold in white chocolate chips.
- Spray your hands with some non-stick spray because the cookie dough may be a little sticky and roll the cookie dough into about 1-inch balls.
- Place them onto the prepared baking sheet, about 2 inches apart.
- Sprinkle each cookie ball with some coarse salt and bake for 8-10 minutes. (8 minutes will make gooey center and 10 minutes will be more baked.)
- Cool baked cookies on a wire rack.
Notes
Make Ahead: Refrigerate dough up to 3 days. Let sit at room temperature 15 minutes before shaping. Cold dough may need 1 extra minute baking time.
Freeze Unbaked: Shape into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
Freeze Baked: Cool completely, store in airtight container or freezer bag up to 3 months. Thaw at room temperature or warm in 300°F oven for 5 minutes.
Storage: Store in airtight container at room temperature up to 5 days. Add a slice of bread to keep them soft (replace daily)
Nutrition
Calories: 228kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg