Chocolate Dipped Brown Butter Cookies are beautiful, crunchy, slice and bake cookies baked with the nutty aroma of brown butter then dipped in milk chocolate finished off with some roasted pecans and sea salt.
Recently I was given a load of browned butter. I was in HEAVEN. While I did use the pre-made browned butter you can make it quite easily at home in minutes. I made some Brown Butter Shortbread and quickly devoured that so knew that I needed more brown butter cookies in my life.
Check out this post on my Cookie Baking Tips
How do you make brown butter?
It is so easy, just be patient and do not walk away from the pan. I tend to make a large amount of brown butter or you can make it on a need base. So start with a heavy bottom pan, I prefer a lighter color pan so you can see the flecks easier. I have written a whole post dedicated to how to make brown butter for you.
Place the pan over medium heat and add whatever amount of butter you want. Stir the butter every so often. As the butter begins to melt it will foam up, then the foam will go away, this is when I start mixing constantly. You will start to smell a nutty aroma and the colors will change to a golden brown, you will see flecks- those are the best parts. This part is also the part when it can go wrong so I turn down the heat to low and mix to get as many brown flecks as I can before they turn black- once you go to burnt butter there is no going back.
Then either use it right away or pour into a container and set in the fridge for future use.
For this Chocolate Dipped Brown Butter Cookies recipe you want to pour the butter into a container and chill it for a couple hours so when you start the recipe you will have softened butter- not liquidized butter! Of course, you could put it in the freezer, I recommend mixing the butter every 15 minutes or so it cools all over.
Back to the Chocolate Dipped Brown Butter Shortbread Cookies
So obviously with brown butter and chocolate dipped in the name you knew these cookies were going to be fantastic. The recipes comes from the Cooks Illustrated The Perfect Cookie Book. Cooks Illustrated Books are the cookbooks I cannot live without. And Costco always has a nice selection of them. I truly love reading them, like a book really. Such fabulous tested recipes you know will succeed.
I slightly adapted the recipe by the addition of brown butter and sea salt.
Everything you want in a cookie!
The crunch of the caramelized cookie, then the sweet creaminess of the chocolate and crunch of the pecans and sea salt, well let's just say every flavor/texture is met in this Chocolate Dipped Brown Butter Cookie. Absolutely perfect for an afternoon tea, bake sale, or to go with your cuppa!
Another cookie great with a cup of tea are my Amaretti Cookies.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 291 grams/ 2 ⅓ cup All Purpose Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 8oz/ 2 Sticks/ 16 Tablespoons Softened Browned Butter
- 200 grams / 1 cup Brown Sugar
- 1 Large Egg, at room temp.
- 1 Teaspoon Vanilla Extract
- 1 cup Toffee Bits
- 9oz Chocolate Chips (milk or dark)
- 1 Tablespoon Vegetable oil
- ⅔ cups Toasted Pecans
- Sea Salt, for sprinkling
- In a medium bowl add the flour, baking powder, and salt, whisk to combine.
- In a stand mixer with paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg and vanilla mixing to combine.
- Turn the speed down to the lowest setting and add the flour mixture until just combined. Fold in toffee bits and then cover the bowl with plastic wrap and refrigerate until no longer sticky, about 15 minutes.
- Place a large piece of plastic wrap on the counter and put the chilled dough on top. Shape dough into a rectangular log about 15 inches long by 3 inches wide. Once the log is formed wrap tightly in the plastic wrap and chill for at least 2 hours.
- When ready to bake preheat oven to 350F and line a baking sheet with silpat liner or parchment paper, set aside. Slice the chilled ought into ¼ inch thick pieces, then place the cookies on sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, cook until the cookie edges are browned. Let cool for 5 minutes on tray then transfer to wire rack to cool completely.
- In a double boiler or a makeshift one- a pot filled with a little water over low medium heat with a bowl on top (not touching water) add chocolate to let the steam from the water melt the chocolate. Add the vegetable oil when almost melted.
- While chocolate melts get a cookie sheet and line with wax paper, set aside. When chocolate is completely melted dip the cookies in the chocolate and set on the prepared wax paper lined cookie sheet. Sprinkle roasted nuts and sea salt on top of the chocolate part. Let set for 1 hour or put in the fridge to speed up setting time. Store in airtight container for up to 3 days.
- *The Recipe is from Cooks Illustrated - The Perfect Cookie Book- the say it yields 60 cookies. When I make this recipe I end up with closer to 40 cookies.
- ** Total Time includes Chill Time
- Prep Time: 20
- Cook Time: 16
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter shortbread recipe, chocolate dipped cookies, speciality cookie recipe