Brown Butter Double Choc Cookies
Crispy exterior with a gooey, fudgy inside: these brown butter double chocolate cookies are eggless and can be made in an oven, airfryer or even on stovetop ♡
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These eggless double chocolate cookies are made with brown butter which adds a deep, nutty, caramely flavour that honestly just takes them to the next level. I use a mix of white and brown sugar which gives the cookies the best texture: the white sugar makes the edges crisp while the brown sugar keeps the centre soft, fudgy and chewy and the mix of both just works perfectly.
For the chocolate, I love using a mix of dark chocolate callets (or chunks), dark chocolate chips and milk chocolate chips. Some of them melt, some hold their shape and that mix of textures makes every bite feel fun. Everything gets finished with flaky sea salt because that tiny bit of salt is what pulls it all together and the best part? The recipe is eggless, super easy to make and works just as well in an oven, OTG, on the stove (with salt at the bottom of a kadhai) or even an airfryer!
if you love these cookies, you’ll also love my eggless brown butter chocolate chip cookies ♡
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Brown Butter Double Choc Cookies
servings
8 cookies
prep time
20 min
chill time
60 min
cook time
10 min
Ingredients
- 1/2 cup (113 g) butter
- 1/3 cup (55 g) brown sugar
- 1/3 cup (55 g) white sugar
- 1/4 cup (25 g) cocoa powder
- 1/4 tsp (0.5 g) instant coffee powder
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120 g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins- 3/4 cup (150g approx) chocolate
Garnish
- flaky sea salt
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add your cocoa powder, coffee, brown sugar and white sugar. Pour in the slightly cooled but still warm brown butter and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part- the chocolate. I like to use a mix of two types: one that melts (like chocolate chunks or callets) and one that holds its shape (like regular chocolate chips). I also like using both dark and milk chocolate to make the flavour more layered and interesting. For this batch, I used ¼ cup dark chocolate chips, ¼ cup chopped dark chocolate and ¼ cup milk chocolate chips. You can use more or less depending on what you like. Fold the chocolate in gently with a spatula.
- Scoop out the cookie dough using a spoon or ice cream scoop and place the cookie dough balls onto a cling film lined plate. Cover lightly and refrigerate for atleast 1 hour. You can bake them straight away too but letting the dough rest helps the flavours develop and stops the cookies from spreading too much.
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Once chilled, place the dough balls on a parchment lined tray and top with more chocolate chips. Bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 8-10 minutes
• Airfryer: 170°C for 7–10 minutes
• OTG: 175°C for 12-15 minutes - For stovetop: To set up your makeshift oven, take a kadhai and spread a thick, even layer of salt as the base. Place a heatproof plate or stand over the salt (I use a ceramic plate but a steel one works too), this helps lift the cookie off the salt so it doesn’t absorb any salty taste. Cover with a lid and preheat on low heat for around 7 minutes. Place the cookie dough onto a parchment paper, place the parchment paper with cookie dough on the preheated plate, cover again with the lid and cook on low heat for 13 minutes until the cookie is golden and mostly set.
- They’ll be super soft straight out of the oven. You can use a bowl or cookie cutter to shape the edges while they’re still hot. Let them cool slightly, sprinkle some flaky salt on top and enjoyy!
Recipe Video
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i made it using an airfryer and it was PHENOMENAL!! tysm shivangi 💗💗
