Brown Butter Chocolate Chunk Coffee Cookies

20 mins Prep Time

15 mins Cook Time

Written By

Tara Omidvar

This recipe is sponsored by Wholesale Club.

These Brown Butter Chocolate Chunk Coffee Cookies combine an irresistible blend of flavours and textures. The nutty richness of the brown butter pairs perfectly with the deep, bittersweet notes of dark chocolate. The subtle hint of brewed coffee adds a delightful depth to each bite. The cookies are soft and chewy on the inside, with crispy edges, creating a satisfying contrast. Chilling the dough before baking is crucial as it allows the flavours to meld together and helps the cookies maintain their shape during baking. For extra indulgence, you can place a couple of chocolate chunks on top of each cookie ball before baking, creating delightful chocolate pools that enhance the overall chocolate experience. These cookies are the perfect treat for coffee and chocolate lovers alike.

Ingredients

Brown Butter Chocolate Chunk Coffee Cookies

140 grams unsalted butter
50 grams granulated sugar
100 grams brown sugar
1 large egg
2 teaspoons vanilla extract
2 tablespoons brewed coffee
155 grams all-purpose flour
1 teaspoon baking soda
Pinch of salt
220 grams dark chocolate, chopped into chunks, plus extra for topping
Flaky salt, optional for topping

Directions

Brown Butter Chocolate Chunk Coffee Cookies

10 Steps

Step 1

In a small saucepan, melt the butter over medium heat. Cook the butter, swirling the pan occasionally, until it turns a golden brown colour and gives off a nutty aroma. This process should take about 5-7 minutes. Be careful not to burn the butter. Once browned, remove the saucepan from heat and let the butter cool slightly.
Step 2

Weigh out 110 grams of brown butter into a bowl of a stand mixer. Add the granulated sugar and brown sugar. With the paddle attachment beat until well combined.
Step 3

Add the egg, vanilla extract, and brewed coffee to the bowl. Beat for about 5 minutes on high speed until light in colour and fluffy.
Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5

Add the dry ingredients to the wet ingredients, beat for about 30 seconds or until just combined.
Step 6

Fold in the chopped dark chocolate chunks.
Step 7

Scoop the dough into ten golf ball-sized portions (about 2 to 3 tablespoons). Chill the cookies in the fridge for at least eight hours or overnight.
Step 8

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once the cookies are chilled, Place them onto the baking sheet. Top each cookie with couple more chocolate chunks.
Step 9

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10

Sprinkle with flaky salt if desired and enjoy!