Blake’s Brown Butter Double Chocolate Chip Cookies

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Blake’s Brown Butter Double Chocolate Chip Cookies

Description:

These indulgent cookies feature deep, nutty brown butter and a double dose of chocolate—rich cocoa powder and gooey chocolate chips. The result is a chewy, soft-centered cookie with crispy edges and an intense chocolate flavor that satisfies any sweet tooth.

Origin:

Inspired by modern gourmet cookie trends and the depth of flavor created through browning butter, this recipe has roots in American home baking, with a rich twist popularized by bakers who love the complexity of layered chocolate flavors.

Ingredients (Quantity):

• 1 cup (226g) unsalted butter

• 1 1/4 cups (250g) packed brown sugar

• 1/4 cup (50g) granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 3/4 cups (220g) all-purpose flour

• 1/2 cup (45g) unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (170g) semi-sweet chocolate chips

• 1 cup (170g) dark chocolate chunks or chips

Ingredients (Optional):

• Flaky sea salt for topping

• Espresso powder (1 tsp) to intensify the chocolate flavor

• Chopped walnuts or pecans (1/2 cup)

• White chocolate chips for contrast (1/2 cup)

• Mini marshmallows for a rocky road twist

Instructions:

1. Brown the butter: In a medium saucepan, melt the butter over medium heat, stirring often. Continue cooking until the butter foams, smells nutty, and turns golden brown (about 5–7 minutes). Remove from heat and let cool for 15 minutes.

2. Mix sugars & butter: In a large bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until smooth.

3. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until the batter is glossy and thick.

4. Dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually fold into the wet mixture until just combined.

5. Stir in chocolate: Mix in the chocolate chips and chunks evenly.

6. Chill the dough: Cover and refrigerate the dough for at least 1 hour (or overnight for deeper flavor and better texture).

7. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, place 2 inches apart.

8. Bake for 10–12 minutes, until the edges are set and the centers still look soft. Optional: sprinkle with flaky sea salt while warm.

9. Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Tips for Success:

• Don’t skip chilling the dough—this prevents spreading and enhances flavor.

• Let the brown butter cool so it doesn’t scramble the eggs.

• Use high-quality chocolate for richer taste.

• For uniform cookies, use a cookie scoop.

• Slightly underbake for that perfect chewy center.

Recommendation:

• Serve warm with a glass of cold milk, or alongside vanilla ice cream.

• Makes an excellent gift or bake sale item when wrapped in parchment and ribbon.

• Great for holiday cookie swaps or any chocolate lover’s celebration.

Nutrition (Approximate per cookie – yields about 24 cookies):

• Calories: 210

• Fat: 12g

• Carbohydrates: 25g

• Sugar: 16g

• Protein: 2g

• Fiber: 2g

• Sodium: 120mg

Values may vary based on optional add-ins and exact ingredients used.

Let me know if you’d like a printable card version or smaller batch adjustment!

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