Monday, January 28, 2013

Brown Butter Chocolate Cookies-CNY Cookies#3

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You might wonder what is brown butter? How and where to get it? It is actually make from unsalted butter. The butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan. If left over gentle heat it will begin to brown. As the milk solids reach a toasty hazelnut colour, the pan is removed from the heat. It may be used in its liquid state, or cooled to a solid form. It has a nutty flavour.

I saw brown butter chocolate cookies at Rima house and it is very tempting. Since my kids like chocolate cookies this one is good to try. These cookies are with soft chewy texture. With the present of cashew nuts it provides some crunch bites. I added some cocoa powder to make it more presentable to kids too.  
Adapted and modified from Rima 
115 g unsalted butter 

100 g sugar
30g brown sugar

2 large eggs
1 teaspoon vanilla extract

300g all-purpose flour
20g cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
100g chocolate chips 

100g toasted cashew 

1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burn quickly. When the colour has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cools too hard, let it come back to room temperature before using.

2. Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy. Add the eggs one at a time, mixing after each. Add the vanilla extract.

3. In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and nuts. Mix until incorporated.

4. Measure about a tablespoon and shape into ball. Place on lined baking pan, leaving 2 inches in between each cookie. Slightly press with spoon to flatten the balls. Bake in preheated oven 170C for about 10-12 minutes or until golden brown. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely before store in an airtight container. 


  1. Hi Vivian! Your chocolate cookies look very inviting any time! Not just during CNY...

  2. Hi! they are so nice! Good recipe!

  3. Totally agree with Alvin, your cookies look very yummy!

  4. i've read abt brown butter in blogs and how they taste very fragrant in bakes. I'm sure these cookies are super delicious!

  5. I agree! The cookies look delicious.

  6. Hi Vivian, this brown butter chocolate cookies indeed look delicious. May i know where to get the brown butter? In the supermarket i never c the brown butter.

    1. I did mention in my post. Do refer to above post and find out. Happy baking.


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