Brown-butter double chocolate cookies
Fudgy cocoa cookies with nutty browned butter, two dark chocolates, espresso and flaky salt.
Prep25 min
Cook14 min
Rest70 min
Oven175°C
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 115 g salted butter rounded
- 195 g light or dark brown sugar rounded
- 60 g granulated sugar rounded
- 50 g whole egg, 1 large egg rounded
- 18 g egg yolk, from 1 large egg rounded
- 10 ml vanilla extract rounded
- 15 ml double cream rounded
- 130 g plain flour rounded
- 75 g unsweetened cocoa powder rounded
- 6 g baking soda rounded
- 2 g instant espresso powder, optional (optional) rounded
- 3 g fine salt rounded
- 80 g semi-sweet chocolate chunks rounded
- 80 g dark chocolate chunks rounded
- 2 g flaky sea salt, for finishing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Brown the butter in a light pan over medium heat, stirring until the milk solids are deep golden and nutty. Pour into a mixing bowl and cool until only slightly warm.
- Whisk in both sugars. Add the whole egg, yolk, vanilla and cream and whisk until smooth.
- Whisk the flour, cocoa, baking soda, optional espresso and fine salt separately. Fold into the wet mixture just until combined, then fold in both chocolates.
- Cover and chill for at least 1 hour. Heat the oven to 175°C and line two trays.
- Scoop 12 large portions, space them 5 cm apart and bake for about 14 minutes, until the edges are set but the centres remain soft.
- Immediately sprinkle with flaky salt. Cool on the trays for 10 minutes before moving to a rack.
Notes
- Browning removes water from the butter. The cream restores controlled moisture and supports the fudgy centre.
- Cool the butter before adding egg or the egg can curdle. Chill the finished dough so the cookies do not spread excessively.
- The espresso is optional and reinforces cocoa rather than making a coffee-forward cookie.
- Contains dairy, egg and wheat and may contain soy. Store airtight for 4 to 5 days or freeze for up to 3 months.
Sources consulted
Sources consulted
From Christoph Mayer