Brown Butter Chocolate Cookies
Nutty, rich, deeply chocolatey. Cut with your boldest shapes.
Browning the butter transforms these from nice chocolate cookies into something genuinely special — nutty, caramel-edged, with an intense cocoa hit. Use your boldest cutters: the dark dough makes every shape pop.
Real bake inspiration
See a similar finished result
Every batch has its own character, but these real bakes show the sort of finish, colour and detail you can aim for.
Thick, craggy cookies packed with chopped chocolate.
A generous plate of golden chocolate chip cookies.
Photo by Anastasiagoronok · CC BY-SA 4.0
Method
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1
Brown the butter: melt in a small saucepan over medium heat, stirring often, until golden and nutty-smelling. Pour into a large bowl and cool for 15 minutes.
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2
Whisk the flour, cocoa, bicarbonate of soda, and salt together in a separate bowl.
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3
Add both sugars to the cooled brown butter and whisk until smooth. Add the egg, yolk, and vanilla; whisk vigorously for 1 minute.
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4
Fold in the flour mixture, followed by the chocolate chips. The dough will be soft.
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5
Chill the dough for 45 minutes until firm enough to roll.
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6
Preheat your oven to 175°C (155°C fan). Line two baking trays.
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7
Roll the dough to about 7mm on a lightly cocoa-dusted surface. Cut shapes and place on the trays.
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8
Bake for 10–11 minutes. The centres will look slightly underdone — this is correct. Cool completely on the tray.
Baker's tips
- ✦ Brown butter is transformative — watch it carefully once it starts to foam and pull it off the heat the moment it smells nutty.
- ✦ These spread a little more than shortbread, so leave space on the tray.
- ✦ A pinch of flaky sea salt sprinkled on top before baking takes these over the edge.
Suggested cookie cutters
Use these shapes with a roll-out batch, or pick one as the theme for your next bake.
