Eric makes brown butter chocolate chip cookies

Eric makes brown butter chocolate chip cookies

Based on 8 ratings

"The base cookie dough recipe is very versatile, so play around with different additions and feel free to sub out the mini chocolate eggs for nuts, pretzels, or different types of chocolate!"

Difficulty

Easy 👌
15
min.
Preparation
11
min.
Baking
0
min.
Resting

Ingredients

Servings2
30 g
flour
20 g
butter
tsp
baking soda
tsp
salt
12 g
sugar
12 g
brown sugar
¼
egg
tsp
vanilla extract
20 g
milk chocolate
30 g
mini chocolate eggs
MetricImperial

Utensils

oven, saucepan (small), rubber spatula, 2 bowls (large), 2 whisks, cutting board, knife, baking sheet, parchment paper, ice cream scoop, platter

How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-candy-nuts

How to candy nuts

homemade-brown-sugar

Homemade brown sugar

Nutrition per serving

Cal306
Protein4 g
Fat16 g
Carb39 g
  • Step 1/3

    • 20 g butter
    • 30 g flour
    • tsp baking soda
    • tsp salt
    • 20 g milk chocolate
    • 30 g mini chocolate eggs
    • oven
    • saucepan (small)
    • rubber spatula
    • bowl (large)
    • whisk
    • cutting board
    • knife

    Preheat oven to 175°C/350°F. Add butter to a small saucepan over medium heat. Let brown until it starts to look golden and darker, toasted milk solids become visible on the bottom of the pan. Set the butter aside to cool. Whisk flour, baking soda, and salt together in a large bowl. Roughly chop the chocolate into chunks and chop chocolate mini eggs.

  • Step 2/3

    • 12 g sugar
    • 12 g brown sugar
    • ¼ egg
    • bowl (large)
    • whisk

    Whisk together slightly cooled browned butter, sugar, and brown sugar in a separate bowl. Add egg and vanilla, whisk well until the mixture has lightened in color. Add the dry ingredients to the wet and combine, then fold in the milk chocolate chunks with a spatula.

  • Step 3/3

    • baking sheet
    • parchment paper
    • ice cream scoop
    • platter

    Use an ice cream scoop to make even dough balls and place onto a parchment-lined baking sheet. Flatten each cookie slightly to encourage spreading, then press in chopped chocolate eggs, and bake at 175°C/350°F for approx. 10 min. Allow to cool and enjoy!

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