If you have never made brown butter, or baked with brown butter, you need to immediately. Browning butter adds such a wonderful depth of flavour to recipes. These Chocolate Brown Butter Cookies are no exception. The brown butter elevates the cookie to another level.
Everyone loves a chocolate chunk cookie. It's a staple in baking. These cookies are classic by nature: white dough and milk chocolate chunks. They are super soft and chewy in texture. Due to being butter-based, the texture is even more soft than other cookies. If you prefer more crispy cookies, look at my other cookies recipes (chocolate + caramel or white chocolate + raspberry).
As with all my cookies, I would recommend buying metal dessert rounds to circle around the cookie when they are fresh out of the oven, ensuring that the cookie comes together evenly in circular shapes. If you donâ€™t circle around the cookie whilst they are still hot, the cookies can spread too much, affecting their texture and appearance!Â This is particularly necessary for these chocolate and pecan brown butter cookies as the use of large amounts of butter makes the cookies spread more. Note, buy different sized rings dependent on how big you want your cookies. I like my cookies quite small, so I have smaller sized dessert rings. Of course, if you want MASSIVE cookies (I support this decision) you should buy bigger dessert rings.
These cookies are quite thin. If you would like a thicker cookie, increase the amount of flour in this recipe. This will make them spread less and rise more!
I hope you love these chocolate brown butter cookies. Please let me know how you get on with them in the comments below or if you have any questions!
To watch me break one of these gooey, soft cookies in half, click here.
Chocolate Brown Butter Cookies
- 230 g Butter unsalted
- 280 g Flour all-purpose, plain, white
- 220 g Sugar dark soft brown
- 80 g Sugar caster, white, super-fine
- 2 Flax Eggs 2 tablespoon ground flaxseeds diluted in 4 tablespoon water
- 1 teaspoon Baking soda
- 2 teaspoon Vanilla extract
- 100 g Chocolate chunks use whatever mix of choc you want
- 30 g Pecans
- To do this, place the butter into a saucepan on medium heat for around 10 minutes, or until the butter has darkened in colour, to a nice light-medium brown. You need to continually stir the butter to ensure it creates an even colour. It may take longer than 10 minutes but do not let the butter burn. Place the butter into a large mixing bowl and leave to cool for around 15 minutes.
- Pre-heat your oven to 180°C/ 357F.
- Once the butter is cool, add the sugars, vanilla + flax egg to the same bowl and mix together using a hand mixer on medium speed. In a separate bowl, sieve and combine the flour and baking soda. Place the dry ingredients into the large mixing bowl with the butter mixture and use the hand mixer to combine on low speed. Add ¾ of the chocolate, ¾ the pecans and combine with a spoon.
- Using your hand, or a little ice cream scoop, create around 12 dough balls (or 8 massive ones) Place some of the cookie dough balls onto a large baking tray (do not flatten them). You might need to do several batches in the oven to make sure that you don’t overcrowd your baking tray - otherwise the cookies will form into one massive cookie!
- Bake for 8-12 minutes, until they are still light coloured on the inside but golden and crispy on the outside. Make sure you keep an eye on them and take them out when they are ready! When you have removed them from the oven, you could use a little bowl or the dessert ring linked above to circle around the cookie, ensuring it becomes a circular shape. Whilst they are still hot, add the rest of the chocolate and pecans on top of the cookie. You could do this before cooking but I like to do it after to ensure they don’t burn. Enjoy!