The Best Brown Butter
Dark Chocolate Cookies
Let me just say that these cookies are truly the BEST. It’s just a fact.
They are chewy, loaded with chocolate, and have the balance of sweet and salty. Seriously good.
I love using dark chocolate with sweet cookie dough, flaky salt and chewy dough. I’ve already said chewy – twice. Do you get it? These are freaking off the charts good.
Use all the ingredients and measurements I use – like follow the recipe and you too can make these,
Oh my gosh, these cookies.
Okay, its a chocolate chip cookie recipe. But let’s get that straight.
Everyone is going to say their recipe is the BEST – but these Best Brown Butter Dark Chocolate Cookies – are just that.
Elevate them with brown butter, dark chocolate coins, your favorite gluten free flour and love.
Really love, care, compassion and passion – make them even better.
I don't always choose sweet treats.
I’ve been on a dark chocolate kick. Eating a few squares or a whole bar (who am I lying to)…it’s that bitter, sweet and creamy texture and flavor. It can’t be beat. It’s rich too.
So throw in some dark chocolate into a sweet brown butter cookie dough. Gosh, it’s an instant marriage.
I used these dark chocolate chips – yes, they are keto and paleo friendly. The cookies are not. I just love the the combination of 75% cacao made with coconut sugar. It’s a balanced recipe. Did I tell you these brown butter dark chocolate cookies are the bomb?!!?
Cookies, Cookies + more Cookies
The Best Brown Butter Dark Chocolate Cookies
- Total Time: 42 minutes
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
- 1 cup or 16 tablespoons salted butter, room temperature + divided in half
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 3/4 cups gluten free flour blend
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 sea salt
- 2 cups dark chocolate chunks, coins or chips
- flake salt, to garnish
Instructions
- In a small saucepan, melt 1/2 cup of the salted butter over medium/low heat. Swirl the pan or use a rubber spatula to stir the butter so that it doesn’t burn (you can always turn the heat to low too). After the butter stops spitting, watch carefully as it will brown very quickly and foam up. Remove from the heat when it has turned brown and smells amazing. Pour the brown butter into a small bowl and place in your refrigerator for at least 30 minutes.
- Preheat your oven to 375 degrees. Line a baking sheet tray with parchment paper.
- Using a stand mixer, beat together the room temperature butter, chilled brown butter, brown sugar and granulated sugar together on medium/high for 2 minutes.
- Scrap down the sides and pour in the vanilla extract and egg. Mix until combine.
- Add in the flour, baking powder, baking soda and salt. Mix until combine and you no longer see any flour.
- Using a rubber spatula or wooden spoon, mix in the chocolate chips.
- Scoop the cookie batter into 1 1/2 teaspoon rounds onto your prepared cooking sheet tray.
- Bake for 6 minutes. Remove from the oven and tap the sheet tray 2-3 times on your countertop to get the cookies to flatten out. Return the pan to the oven for 90 seconds. Remove from the oven, sprinkle each cookie with flake salt and let sit for 1 minute on the sheet tray.
- Carefully remove the cookies with a spatula and let cool on a wire rack. Repeat until all batter has been baked into cookies.
- Prep Time: 30
- Cook Time: 12
- Category: dessert
- Method: oven
- Cuisine: cookies
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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