Brown Butter Dark
Chocolate Cookies
These brown butter dark chocolate cookies truly earn their name. They’re chewy, rich, and loaded with melty chocolate. Every bite hits that perfect sweet-and-salty balance, and honestly—they’re just that good.
The magic starts with brown butter. It adds warmth, depth, and a caramel-like nuttiness. Then comes the dark chocolate. I love pairing bold, bitter dark chocolate with a sweet cookie dough. The contrast makes the chewiness pop even more. And yes, I’ve already said chewy twice. You get it. These cookies are next-level.
Oh my gosh, these cookies.
Even better, these cookies work beautifully with your favorite gluten-free flour. Just follow the recipe exactly—ingredients, measurements, and all—and you’ll get the same bakery-style results every time. Sure, it’s technically a chocolate chip cookie recipe… but this version deserves its own spotlight.
I don't always choose sweet treats.
I’ve been on a dark chocolate kick lately. A few squares. A whole bar. Who’s counting? That creamy, bitter-sweet richness is irresistible. And when you fold dark chocolate into sweet, buttery dough, it becomes an instant marriage. Pure perfection.
For this batch, I used 75% cacao dark chocolate chips made with coconut sugar. They’re paleo and keto friendly, though the cookies definitely are not. However, the flavor is balanced, deep, and incredibly satisfying. These brown butter dark chocolate cookies are truly the bomb.
Cookies, Cookies + more Cookies
Pro Tip: If you want extra pools of melted chocolate, press a few dark chocolate chunks on top of each dough ball before baking. It makes every cookie bakery-beautiful.
If you make these cookies, I’d love to see your creations!
Follow along on Instagram @whitesparrowfoodco for more treats, gluten-free recipes, and everyday kitchen inspiration.
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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