Perfect little soft and gooey brown butter chocolate cookies packed with white chocolate chips and sprinkled with coarse salt for a wonderful flavor balance.
Brown Butter Chocolate Cookies
Would you believe it if I said that these are my lazy cookies? Well, believe it!
Even though these are my lazy cookies, they are one of the most delicious ones. I can’t keep people away from them! (Sometimes I have to or they will eat them all in one night.)
Now, you’re gonna laugh, but I call them “lazy” only because I make them when I do not feel like using my stand up mixer. Sometimes, in the evening or on a lazy weekend morning, I just don’t feel like dealing with putting together and then cleaning out the mixer. So I make brown butter cookies. In my weirdo head, it just seems so much easier and hassle free.
I found the perfect bake time for my cookies. When I say “perfect,” I mean perfect for me. I like cookies to be soft and gooey, especially when they are fresh from the oven. I found that 9 minutes is the exact time for my chocolate chip and similar cookies because one minute less and they are too gooey, one minute more and they are baked too much. (This doesn’t apply to denser cookies like oatmeal ones.) My 9-minute rule also goes with the 1-inch raw cookie ball size. But, I know that everyone’s preference varies and more importantly, everyone’s ovens vary, so you may have your own “perfect cookie” bake time. (That’s why I always put a time range in my recipes.)
Do you have one? Tell me what is the bake time for a perfect cookie for you?
Check out these cookie recipes from other bloggers:
Brown Butter Sugar Cookies from Let’s Dish Recipes
Browned Butter Sugar Cookie Bars from The Recipe Critic
White Chocolate Toffee Brown Butter Cookies from Baker By Nature
Brown Butter Chocolate Chip Cookie Skillet from Damn Delicious
Salted Chocolate White Chocolate Chip Cookies
- 12 Tbsp unsalted butter
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 2 eggs room temperature
- 1 1/2 cups flour
- 1/2 cup baking cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- About 1 1/2 Tbsp coarse salt for sprinkling on top
- Preheat the oven to 350 degrees. Line a cookie baking sheet with parchment paper and lightly grease.
- Heat 12 tablespoons of the butter in a cooking pan, over medium-high heat, until melted. Continue cooking, slowly and constantly stirring, until butter is darkened to golden brown and has a nutty aroma, 1 to 3 minutes.
- Transfer browned butter into a large, heatproof mixing bowl.
- Whisk in both sugars and vanilla extract until fully incorporated. (Smell it...it smells incredible!)
- Whisk in eggs until mixture is smooth with no lumps remaining, about 30 seconds. Let mixture stand a couple of minutes, then whisk for 30 seconds. Repeat process of resting and whisking a couple more times until mixture is thickened, smooth, and shiny.
- 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 you stir.)
- Fold in white chocolate chips.
- Spray your hands with some non-stick spray because the cookie dough is 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.
- Cool baked cookies on a wire rack.
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Originally published on Will Cook For Smiles on May 28, 2015.