“Browned Butter Chocolate White Chocolate Chunk Cookies”

I recently posted my recipe for Browned Butter Chocolate Chunk Cookies so now let me share with you a variation made with chocolate cookie dough and white chocolate. Bake up a batch of Browned Butter Chocolate White Chocolate Chunk Cookies. The key to these delicious cookies is again browned butter. However, I only brown half of the butter in this recipe. The browned butter enhances the chocolate flavor and adds the same nuttiness as in my Chocolate Chunk recipe.

Browned Butter Chocolate White Chocolate Chunk Cookies

I recently baked both recipes for coworkers to celebrate May birthdays which we do each month. Even if you’re not a chocolate lover as some at work are not, these cookies are a hit. Non-chocolate lovers beware as you are about to become a believer in the magic of chocolate and browned butter. When these cookies were still warm and I tasted one, I couldn’t believe what I was tasting. The magic of a chewy middle and crispy edge with chunks of creamy white chocolate. Make sure to use good quality white chocolate when baking with it. I’d say it a match made in heaven no matter how you look at it. Browned Butter Chocolate White Chocolate Chunk Cookies are perfect as is but are magical with a bowl of vanilla ice cream. I’m just saying…give it a try. Perfect to bake any weeknight or a weekend project with kids.

Happy Baking!

Browned Butter Chocolate White Chocolate Chunk Cookies

Browned Butter Chocolate White Chocolate Chunk Cookie
A Favorite Go-To! – Browned Butter Chocolate White Chocolate Chunk Cookies (left side)
Browned Butter Chocolate White Chocolate Chunk Cookies
Browned Butter Chocolate White Chocolate Chunk Cookies (left side)

 

Browned Butter Chocolate White Chocolate Chunk Cookies

2 sticks (1 cup) unsalted butter, softened

2 sticks (1 cup) unsalted browned butter, cooled to room temperature

2 cups packed light brown sugar

2 cups granulated sugar

2 T. vanilla extract

4 extra-large eggs

1 1/3 cups quality unsweetened cocoa

4 cups unbleached all-purpose flour

2 t. baking soda

2 t. kosher salt

3 – 4 oz. Lindt or Ghirardelli White Chocolate Bars, coarsely chopped (3 cups)

Brown two sticks of butter and allow to cool to room temperature, about 1 hour. (Refer to my Browned Butter Chocolate Chunk Cookies recipe on how to brown butter).

Whisk together flour, baking soda and salt and set aside.

Preheat oven to 350 degrees. Once browned butter is cool enough, use a stand mixer to cream softened butter, browned butter, brown sugar and granulated sugar until light and fluffy. Use your paddle attachment as dough will be on the dense side. Add in vanilla and then eggs, one at a time, mixing well.

Add in cocoa and mix again to combine then reduce to low-speed, add in flour mixture and mix until just combined. Do not over mix. Fold in white chocolate chunks.

Line cookie sheets with parchment paper. Drop dough by tablespoon about 2-inches apart. Flatten slightly and bake for 10 – 12 minutes. Remove from oven and let cool slightly before placing on wire racks to cool completely.

 

Makes 6 to 7 dozen depending on desired size.

 
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