Browned Butter Chocolate Dip Cookie
César Pérez
Photo by César Pérez
- Serves
- 16
- Prep Time
- 30 Minutes
- Cook Time
- 14 Minutes
I firmly believe that everyone should have at least one really good from-scratch cookie recipe up their sleeve. While my pursuit for the perfect chocolate chip cookie recipe will most likely be a lifelong endeavor, I'm incredibly fond of this chocolate-dipped version I came up with while experimenting in the test kitchen.
The browned butter adds a deep, nutty complexity, especially with the help of the extra caramelized milk solids from the milk powder. What truly sets these apart is the dip. Inspired by the black and white cookies I grew up eating in New York City.
Of course, this recipe is incredibly versatile. If you're craving a more traditional chocolate chip cookie, simply fold the chocolate chips into the dough and skip the dipping step. The sprinkling of flaky salt at the end is a non-negotiable.
Ingredients
- 227 gram (2 sticks) unsalted butter
- 24 gram powdered milk
- 200 gram light brown sugar
- 50 gram granulated sugar
- 2 large eggs
- 1 large egg yolk
- 20 gram vanilla bean paste
- 300 gram all-purpose flour
- 5 gram baking soda
- 6 gram Diamond Crystal kosher salt
- 8 gram instant espresso powder
- 2 gram ground cinnamon
- 340 gram semi-sweet chocolate
- Flaky salt, for finishing,
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Directions
- Step 1
Brown the butter: In a saucepan, melt the butter over medium heat. Whisk in the powdered milk. Cook, swirling frequently, until the mixture foams, then turns a deep brown and has a nutty aroma. Pour the browned butter into a heatproof bowl and let it cool slightly.
- Step 2
Make the dough: In a large bowl, whisk together the browned butter and sugars until light and fluffy. Whisk in the eggs one at a time, then stir in the egg yolk and vanilla paste.
- Step 3
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, coffee powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 4
Chill the dough: Cover the dough and chill for at least 30 minutes or up to overnight.
- Step 5
Preheat the oven to 350°F. Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 13-15 minutes, or until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Step 6
Dip the cookies: ill a small saucepan with 1 inch of water and bring to a simmer over medium heat. Place a heat-resistant bowl on top, making sure it doesn't touch the water. Add the chocolate chips to the bowl and let them melt, stirring occasionally. If needed, adjust the consistency with a small amount of milk for a thinner dip, or more chocolate chips for a thicker one. Dip cooled cookies halfway, remove excess with a fork, and place on a parchment-lined wire rack to set. Finish with flaky salt.