Perfect little soft and gooey brown butter chocolate cookies packed with white chocolate chips and sprinkled with coarse salt for a wonderful flavor balance.
Keyword brown butter, chocolate, cookies, white chocolate
Prep Time 10minutes
Cook Time 9minutes
Total Time 19minutes
Author Lyuba Brooke
1/2cupwhite granulated sugar
1/2cupbaking cocoa powder
1tsppure vanilla extract
1cupwhite 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.