These rich, chewy cookies are packed with chocolate on chocolate goodness and are definitely a crowd-pleaser to be whipped up in no time.
Earlier today I had a terrible headache. Maybe it’s because I’m sleep-deprived. Maybe it’s because I’m stressed out. Maybe it’s because headaches just seem to love to find and cling on to me since they’ve been seeking me every week. Or maybe it’s all three. I don’t know.
Anyways, there’s a myth out there that eating chocolate can help alleviate your headache. Naturally, I ate one of these double chocolate cookies, and guess what?
It did nothing.
Well, I guess not really nothing. It definitely put me in a better mood, but it didn’t help my headache. It’s okay though. These cookies make me happy, and that’s what really counts, right?
It’s a chocolate dough laced with brown butter and chunks of chocolate that’s then baked until the insides remain soft and fudgy while the outsides are lightly crisp. The dough is made by hand, and it’s incredibly simple to make. Yeah, it’s pretty decadent and a good pick-me-up for days when you have a headache, not to alleviate that headache of course but just to, you know, make your day a bit brighter.
tips for success
- On using bread flour – Bread flour has more protein than all-purpose flour, so it gives more structure to the dough and makes cookies chewier.
- Chopped chocolate >>> chocolate chips – I will always stand by this. Chopped chocolate leads to bigger chunks of chocolate which then leads to those gooey, irresistible puddles of chocolate in your cookies. You can always use chocolate chips of course if that’s what you have on hand, but trust me when I say using chopped chocolate is far superior.
- Place the dough portion side with the most chocolate up – Doing this will result in more attractive cookies, so you can get that gooey chocolate right on top of the cookies. Alternatively, you could also save a couple chocolate chunks for placing on top of the dough portions right before they go into the oven.
Are you a big fan of chocolate? Then you should try my cookie butter mochi brownies, springy and also packed with chunks of chocolate!
brown butter double chocolate cookies
makes 18 cookies
- 1/2 cup (113 grams) unsalted butter
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (60 grams) bread flour
- 1/3 cup (30 grams) unsweetened Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (133 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 oz. dark chocolate, chopped into medium-sized chunks
- In a small saucepan over medium-high heat, brown the butter. If you’ve never made brown butter before, here’s how: melt the butter over medium-high heat. Continuously stir the butter with a silicone spatula (this is key – just keep stirring so it doesn’t burn!). The butter will ‘sizzle’ and eventually foam. Keep stirring until you see several brown specks form in the butter (this takes a couple minutes). When the sizzling dies down, the butter is done. Pour the brown butter into a separate small bowl and let it cool until room temperature.
- In a medium-sized bowl, whisk the all-purpose flour, bread flour, cocoa powder, baking soda, and sea salt together until well-combined. Set aside.
- In a large bowl, whisk the brown butter, dark brown sugar, and granulated sugar together until combined. Add the egg and vanilla extract, and whisk until smooth and lightened in color. With a spatula, fold in the dry ingredients from step two until nearly combined (streaks of flour still remain). Add the chopped chocolate, and fold it in until well distributed. Cover with plastic wrap, and chill in the fridge for one hour.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 2 tablespoons portions, and arrange on the baking sheets at least two inches apart. Bake the cookies for 10-12 minutes.
- Let cool for 5 minutes and serve!