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Brown butter chocolate chip cookies with Toblerone chunks

Based on 4 ratings

Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

“If you like super-soft cookies, you have to try this recipe! Instead of the classic chocolate chips, I cut up chunks of nougat-y "Toblerone". For something more extra I brown the butter to add a hint of nuttiness. #stayhomekeepcooking”

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Pieces:-16+
200 g butter
250 g raw sugar
1 tsp vanilla extract
eggs
300 g flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
100 g chocolate
sea salt (for sprinkling)

Utensils

  • saucepan
  • 2 rubber spatulas
  • 2 bowls
  • 2 whisks
  • cutting board
  • knife
  • oven
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
256
Protein
3 g
Fat
13 g
Carb
34 g
  • Step 1/4

    Melt and brown butter in a saucepan or small frying pan. Pour brown butter over raw sugar, then mix thoroughly. Add vanilla extract and eggs and stir to combine.
    • 200 g butter
    • 250 g raw sugar
    • 1 tsp vanilla extract
    • eggs
    • saucepan
    • rubber spatula
    • bowl
    • whisk

    Melt and brown butter in a saucepan or small frying pan. Pour brown butter over raw sugar, then mix thoroughly. Add vanilla extract and eggs and stir to combine.

  • Step 2/4

    Mix flour, salt, baking soda, and baking powder in a bowl. Add the butter-sugar mixture and stir to combine. Refrigerate the dough for a few minutes.
    • 300 g flour
    • 1 tsp salt
    • 1 tsp baking soda
    • 1 tsp baking powder
    • bowl
    • whisk

    Mix flour, salt, baking soda, and baking powder in a bowl. Add the butter-sugar mixture and stir to combine. Refrigerate the dough for a few minutes.

  • Step 3/4

    Roughly chop "Toblerone" or any chocolate of your choice. Fold the choppped chocolate into the dough. Preheat oven to 190°C/375°F.
    • 100 g chocolate
    • cutting board
    • knife
    • rubber spatula
    • oven

    Roughly chop "Toblerone" or any chocolate of your choice. Fold the choppped chocolate into the dough. Preheat oven to 190°C/375°F.

  • Step 4/4

    Portion out the dough into golf ball-sized chunks and transfer to a parchment-lined baking sheet with plenty of room in between. Carefully press the dough a bit flat. Bake for approx. 8-10 min. Remove from the oven, and let the cookies cool down for approx. 10 min. before sprinkling them with sea salt.
    • sea salt (for sprinkling)
    • baking sheet
    • parchment paper

    Portion out the dough into golf ball-sized chunks and transfer to a parchment-lined baking sheet with plenty of room in between. Carefully press the dough a bit flat. Bake for approx. 8-10 min. Remove from the oven, and let the cookies cool down for approx. 10 min. before sprinkling them with sea salt.