Chocolate Dipped Brown Butter/Brown Sugar Cookies

posted in: Recipes | 2

It was a big week around our house last week–two of my three boys went back to school. My oldest is in 3rd grade this year and my middle guy is an afternoon kindergartener. Bryce (my kindergartener) went in on Monday just for an hour to check out his classroom/meet his teacher, etc. so Tuesday was his first full half day (does that make sense??) So to celebrate, I made cookies. Because every kid needs some fresh baked cookies waiting for them at home when they get off the bus, am I right? I was itchin’ to bake some of Cook’s Illustrated famous chocolate chip cookies, but I wanted to put a little spin on them. The original recipe calls for brown butter (of which I’m a BIG fan) as well brown and white sugars. I wanted a totally brown sugar cookie. So I nixed the white in favor of all brown sugar. And my twist on it–instead of having chocolate chips in them, I melted those chips and instead dunked the cookies in that goodness. And let’s just say, I had a couple happy elementary kids on my hands who were very excited for their after-school snack.

Chocolate Dipped Brown Butter CookiesThese cookies are really delicious. They have a crispness around the outside and a chewy middle. I love how you can take a bite of the non-chocolate side and really taste the brown butter flavor, and then take a bite from the chocolate side and savor the two flavors together. It really is the best of both worlds. The stars of the show are the brown butter and brown sugar–a winning combination. Oh and of course the chocolate…how can you go wrong when chocolate is involved?

Golden Barrel Light Brown SugarBrowning butter is a fun process and a good one in which to get your kids involved. You simply melt butter in a pan over medium-high heat and stir until you see bits of brown underneath the foamy top.

Brown Butter Brown Sugar Cookie Mixture

After the butter is browned and removed from the stove, you add a bit more solid butter to it and stir until melted, then add the brown sugar.

Golden Barrel Light Brown Sugar in a BowlStir for 30 seconds, then let rest for 3 minutes and repeat that a couple more times.

Brown Butter and Brown Sugar

Add the dry ingredients until just incorporated

Adding Flour

And scoop that goodness onto a cookie sheet. Brown Butter Cookie Dough

They bake beautifully and if you use a cookie scoop, they all come out the same size, which makes for nice-looking uniform cookies.

Brown Butter Brown Sugar Cookies

You may certainly leave these cookies as-is and enjoy their brown buttery goodness…

Stack of Brown Butter Sugar Cookies

But I decided to go ahead and add a little chocolate to them. I included coconut oil in with the chips to make the chocolate smooth. I don’t know about you, but it seems like whenever I melt straight chocolate chips, I end up with a clumpy, unsalvageable disaster on my hands.

Golden Barrel Coconut Oil and Chocolate Chips

So I melted a cup of semi-sweet chocolate chips and a couple teaspoons of coconut oil on the stove and ended up with this smooth and shiny concoction:

Making the Chocolate Dip with Golden Barrel Coconut Oil

Then dunk away!

Dipping Brown Butter Sugar Cookie in Chocolate

After they were dipped, I put the cookies in the refrigerator till the chocolate set. Then we dug in.

Stack of Chocolate Dipped Brown Butter Brown Sugar Cookies

You guys. These cookies are seriously delicious. Please do yourself a favor and make them today.

Chocolate Dipped Brown Butter Brown Sugar Cookie

They are perfect as an after-school snack (or anytime!) with a tall glass of milk 🙂

Chocolate Dipped Brown Butter Brown Sugar Cookie and Milk

Stack of Chocolate Dipped Brown Butter Brown Sugar Cookies
Chocolate-dipped Brown Butter/Brown Sugar Cookies
Print Recipe
Servings
24 cookies
Servings
24 cookies
Stack of Chocolate Dipped Brown Butter Brown Sugar Cookies
Chocolate-dipped Brown Butter/Brown Sugar Cookies
Print Recipe
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Instructions
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted. Continue cooking, stirring constantly until butter is dark golden brown and has nutty aroma. (You may need to reduce temperature to prevent burning.) Remove skillet from heat and using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add brown sugar, vanilla and salt to bowl with butter and mix until fully incorporated. Add egg and yolk and mix until mixture is smooth, about 30 seconds. Let mixture stand 3 minutes, then mix for 30 seconds. Repeat process of resting and mixing 2 more times until mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, about 1 minute.
  4. Scoop out dough onto cookie sheet, spacing 2" apart, 8 cookies per sheet.
  5. Bake cookies 1 tray at a time until cookies are golden brown and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to wire rack to cool completely.
Chocolate Dip
  1. Heat chocolate chips and coconut oil in double boiler, stirring occasionally, until completely melted. Dip half of each cookie in chocolate, using spoon to spread evenly and remove excess chocolate. Place on wax paper and refrigerate until chocolate is set. (Note: chocolate will be "tacky" to the touch if left at room temperature, so use wax paper in between layers of cookies when/if stacking)
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2 Responses

  1. Avatar
    nicolthepickle

    I made these today. They were lovely. Some of the best cookies I’ve ever had, and I’ve made a lot.
    My first two trays didn’t spread quite this much so I flattened then next two a little.
    We didn’t find that the chocolate added that much to them. They’re better without it.

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