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brown butter Oreo chocolate chip cookies
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5 from 1 vote

Brown Butter Oreo Chocolate Chip Cookies

These brown butter Oreo chocolate chip cookies are crisp, fudgy & packed full of dark chocolate chunks & Oreo cookie pieces.
Prep Time30 minutes
Cook Time11 minutes
Total Time44 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 13 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Medium Saucepan
  • Sieve
  • Baking Trays
  • Large Circular Cookie Cutters

Ingredients

  • 200 g Unsalted Butter
  • 1 tsp Toasted Milk Powder (See Notes)
  • 150 g Dark Brown Sugar
  • 125 g Caster Sugar
  • 1 Large Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Paste
  • 300 g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 150 g Dark Chocolate
  • 150 g Oreos (1 Packet)
  • Sea Salt – To Finish

Instructions

Cookie Dough

  • Start by browning 120g of 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, smell nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
  • Once the butter has browned, take it off the heat & immediately stir in the toasted milk powder. Transfer the butter to a bowl & leave to cool to room temperature. In the meantime, chop the remaining 80g of butter into small pieces & leave to soften at room temperature.
    The brown butter should take around 30 minutes to cool.
  • Next, add both of the butters, the dark brown sugar & caster sugar to the bowl of a stand mixer with the paddle attached. Beat on a medium speed for 1-2 minutes, until combined.
    Be careful not to over mix the butter & sugar, we don’t want to add too much air into the cookie dough as this will affect the baked cookies.
  • In a separate bowl, lightly beat the egg, yolks & vanilla together. Then slowly pour into the butter, with the mixer running on medium speed. Stop mixing once the eggs are just incorporated.
  • Next, sift the flour, baking powder, bicarbonate of soda & salt into the butter then mix with a spatula until just combined.
  • Roughly chop 100g of the dark chocolate & add into the cookie dough. Roughly chop the oreos then add into the cookie dough as well.
  • Using a spatula, stir the cookie dough, chocolate & oreos together then chill in the fridge for 30 minutes, to firm up slightly.
  • Whilst the cookie dough is chilling, chop the remaining 60g of dark chocolate into 13 chunks.
  • Using a cookie scoop (or a spoon), portion the chilled cookie dough into 13 equally sized portions. Each should weigh around 80 grams.
  • With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk into the top. Repeat with the remaining dough.
  • Place the balls of cookie dough into an airtight container & refrigerate overnight.

Baking The Cookies

  • The next day, preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
  • Bake the cookies for 9 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
  • Bake for a further 2 minutes then repeat the pan banging process.
  • Bake for another 2 minutes (bringing the total bake time to 13 minutes) then remove from the oven.
  • Using a large, round cookie cutter, scoot each cookie into a perfect round shape.
  • Sprinkle each cookie lightly with Maldon salt then leave on the tray, to cool completely.
  • Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.

Notes

1. Cooking In An Aga – Bake the cookies in the baking oven on the bottom set of runners. Use the boiling plate to brown the butter.
2. Storage – Kept in an airtight container, these cookies will stay fresh for up to 3 days.
3. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
4. The Pan Banging Method – The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
5. Chocolate – When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.
6. Toasted Milk Powder – Adding toasted milk powder to the brown butter, amplifies its’ flavour. This is optional though! If you’d like to learn more about toasted milk powder & how to make it, check out our toasted milk powder guide.
7. Oreos - You'll need 1 whole packet of oreos for these cookies. I used regular oreos but other flavours would work as well.