Two Brown Butter Chocolate Chip Cookies

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This recipe makes two, brown butter chocolate chip cookies that are nutty, fudgy & packed full of chocolate. And, they take less than an hour to make!

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two brown butter chocolate chip cookies

Small Batch Chocolate Chip Cookies

Do you ever have a craving for chocolate chip cookies but don’t want to make a full batch? Well don’t worry, we’ve got you covered! This recipe makes two brown butter chocolate chip cookies, that are crisp on the outside & super fudgy in the middle. Full of nutty brown butter & chunks of chocolate, these make a fantastic snack & they only take an hour to make, from start to finish!

If you’re looking to make a full batch of cookies, check out our ever growing collection of cookie recipes! There’s a whole load of flavours from classic chocolate chip, to miso banana bread, brown butter s’mores & black sesame & white chocolate cheesecake.

What You’ll Need

  • Butter – You’ll need unsalted butter for the cookie dough, so that we can control how much salt is added in. I also find that unsalted butter is easier to brown.
  • Sugar – We’re using both light brown & caster sugar, for the best texture & flavour!
  • Chocolate – Feel free to use whatever type of chocolate you like, as long as it is chopped from a bar. I used dark chocolate but milk or white will work as well.
  • Egg Yolk – You’ll need a single egg yolk, to make two cookies.
  • Flour – Plain flour is used in this recipe for the best texture. Don’t worry about sifting it!
  • Raising Agents – We’re using an eighth of a teaspoon of both baking powder & bicarbonate of soda, to make our cookies rise.
  • Salt – A pinch of table salt goes in the dough & a sprinkle of sea salt goes on top of the baked cookies.
  • Milk – A tsp of milk replaces the moisture that’s lost when we brown the butter. I like to use whole milk but semi skimmed will work as well.
brown butter cookie dough
brown butter cookie inside

How To Make Two Chocolate Chip Cookies

The full, printable recipe card for these cookies can be found at the bottom of this post!

Recipe Breakdown

  1. Brown The Butter – We’re browning the butter first! To do this, place the butter into a small saucepan then set over a medium heat. Allow to melt, stirring regularly with a spatula then keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown. Transfer the butter to a bowl & leave to cool slightly.
  2. Mix Sugars With Butter – Next, we add light brown & caster sugar to the brown butter, along with a tsp of whole milk then whisk until well combined.
  3. Add In Egg – Now we add in an egg yolk & then whisk again, to combine.
  4. Stir In Dry Ingredients – To finish our cookie dough, we stir in plain flour, baking powder, bicarb & a pinch of salt, followed by roughly chopped chocolate.
  5. Freeze For 30 Minutes – Now we freeze the cookie dough for 20 minutes, so that it firms up slightly before baking.
  6. Shape – Next, split the cookie dough in half then shape into balls. Press an extra chunk of chocolate into the top of each then place onto a lined baking tray.
  7. Bake – Cook the cookies for 11-13 minutes @170°c/338°f, until the edges are crisp & the centres are just set. Sprinkle sea salt over each cookie then leave to cool before serving.

Chocolate Chip Cookies Tips & Tricks

  • Use a chopped up chocolate bar, it will melt better than chocolate chips.
  • Make sure to scrape the mixing bowl down with a rubber spatula regularly when mixing the dough
  • Chill the cookie dough for 20 minutes in the freezer, to stop the cookies from spreading out too much. This also makes shaping the dough easier, just don’t leave it in the freezer for too long!
  • Sprinkle Maldon salt on top of the cookies for extra flavour.
  • Bake the cookies until the edges are set but the centre is still soft.

Baking Cookies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To bake these cookies in an Aga, place them on the bottom set of runners in the baking oven & cook for the same amount of time specified in the recipe.

Frequently Asked Questions

Can small batch chocolate chip cookies be made in advance?

To make this cookie recipe in advance, freeze the dough for 20 minutes before shaping then chill the balls of cookie dough in the fridge until you’re ready to cook (up to 3 days). Keep in mind that you might need to add an extra minute or two to the cook time.

How do I make brown butter?

Brown butter is made by cooking butter on the stove until it has melted & the milk solids have toasted & turned brown. For a full guide to making this check out our brown butter recipe.

What chocolate is best for cookies?

Roughly chopped chocolate bars are best for cookies as they melt properly, unlike chocolate chips. For this recipe, I like to use dark chocolate but you can use whatever type of chocolate you like!

How can I tell when chocolate chip cookies are cooked?

Once cooked, chocolate chip cookies will be crisp on the edges & just set in the middle. They will continue to cook as they cool, so be careful not to overcook them, an underdone cookie is better than an overdone one!

Can I double this recipe to make a bigger batch of cookies?

This recipe can be doubled or even triple, to make more cookies! Although, if you’d like to make a larger batch of cookies, check out our range of cookie recipes.

Equipment Used

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Two Brown Butter Chocolate Chip Cookies

This recipe makes two, brown butter chocolate chip cookies that are nutty, fudgy & packed full of chocolate. And, they take less than an hour to make!
Prep Time15 minutes
Cook Time11 minutes
Chilling Time30 minutes
Total Time56 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 2 Cookies
Author: Ben Racey

Equipment

  • Small Saucepan
  • Mixing Bowl
  • Baking Tray

Ingredients

  • 50 g Unsalted Butter
  • 35 g Light Brown Sugar
  • 25 g Caster Sugar
  • 1 tsp Whole Milk
  • 1 Egg Yolk
  • 65 g Plain Flour
  • tsp Baking Powder
  • tsp Bicarbonate Of Soda
  • A Pinch Of Table Salt
  • 30 g Dark Chocolate
  • Sea Salt To Finish

Instructions

  • Start by browning the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
  • Transfer the brown butter to a small mixing bowl & leave to cool slightly (15 minutes or so).
  • Next, add both sugars & the milk into the brown butter then whisk until well combined.
  • Add in the egg yolk then whisk again, until combined & smooth.
  • Add the flour, baking powder, bicarb & salt into the cookie dough & mix with a spatula, until just incorporated.
    Be careful not to over mix!
  • Next, roughly chop up ¾ of the chocolate then stir into the cookie dough. Cover the mixing bowl with clingfilm then chill in the freezer for 20 minutes.
  • In the meantime, preheat an oven to 170°c/150°c fan (338°f/302°f) and chop the remaining chocolate into 2 chunks.
  • Once the cookie dough has chilled, portion it into two even pieces, roll into balls then press a chunk of chocolate into the top of each one.
    Each ball of cookie dough should weigh around 100 grams.
  • Transfer to a lined baking tray then bake in the preheated oven for 11-13 minutes, until the cookies are golden, the edges are crisp & the centres are just set.
  • Once cooked, sprinkle the top with sea salt. Leave to cool then serve!

Notes

1. Cooking In An Aga – Brown the butter using the boiling plate then bake the cookies in the baking oven, on the bottom set of runners.
2. Brown Butter – We’re browning the butter for extra flavour! For a more in depth guide to making this, check out our brown butter recipe.
3. Chocolate – I like to use dark chocolate in my cookies but feel free to use a different type instead! Just make sure to use a roughly chopped chocolate bar, as this melts the best.
4. Freezing – To prevent the cookie dough from spreading out too much in the oven, it needs to be frozen for 20 minutes before being shaped then baked. To make the dough in advance, freeze it for 20 minutes before shaping then chill in the fridge until you’re ready to cook (up to 3 days). Keep in mind that you might need to add an extra minute or two to the cook time and make sure not to freeze the dough for too long!

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