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Chocolate Dipped Brown Butter Cookies

These Chocolate Dipped Brown Butter Cookies combine nutty brown butter, rich, melty chocolate, and a perfectly crisp yet chewy cookie. Whether you're baking for a special occasion or just feel like a sweet treat for yourself, these cookies are guaranteed to be hit!
Course Dessert
Cuisine American
Keyword chocolate chipped brown butter cookies, cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 28 cookies
Calories 194kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter browned
  • 1 ¼ cup light or dark brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tbsp. whole milk
  • 1 tbsp. vanilla extract
  • 2 ½ cups all purpose flour spooned and leveled
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup semi sweet chocolate chips
  • 1, 10 oz. bag milk or dark chocolate melting wafers for dipping I use the Ghirardelli brand
  • Maldon flaky sea salt
US Customary - Metric

Instructions

  • Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter in a large mixing bowl and allow the butter to cool slightly, ~10-15 minutes.
    1 cup unsalted butter
    Brown butter melted in metal pan with spoon.
  • Whisk in the sugars: Add both sugars to the slightly cooled brown butter and whisk until incorporated. It will look sandy, just make sure all large brown sugar clumps are broken up.
    1 ¼ cup light or dark brown sugar, ½ cup granulated sugar
  • Add eggs and vanilla: Whisk in the eggs, milk, and vanilla extract until smooth.
    1 large egg, 1 large egg yolk, 1 tbsp. vanilla extract, 2 tbsp. whole milk
    Side-by-side image of mixing the wet ingredients together for chocolate dipped chocolate chip cookies.
  • Fold in dry ingredients: Use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated. (I just add them directly in, instead of whisking in a separate bowl)
    2 ½ cups all purpose flour, 1 tsp. baking soda, ½ tsp. baking powder, 1 tsp. salt
  • Add chocolate chips: Fold in the chocolate chips. Careful not to over mix. YUM.
    1 cup semi sweet chocolate chips
  • Brief chill: Pop the cookie dough in the fridge for just about 10-15 minutes. This brief rest period will allow the flour to hydrate the dough and help create a super soft and chewy cookie.
  • Prep and preheat: Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop and bake: Using a cookie scoop, scoop the cookies into about 1½ tbsp. sized balls and drop them about 2 inches apart on prepared baking sheets. Bake for just 8-10 minutes or until the edges are set, and the centers are still gooey. Underbaking is always key since the cookies will continue to cook as they cool on the baking sheet, so removing them from the oven underbaked a little is perfectly fine! PS: you can swirl a cup around the cookies when warm right out of the oven to make perfect circles.
  • Cool: After a few minutes on the baking sheet, carefully use a spatula to place on a wire cooling rack lined with parchment paper.
  • Chocolate time: Melt the chocolate wafers in a microwave-safe bowl in 30-second increments until melted completely. Use a spoon or butter knife to spread a layer of chocolate on the bottom of the cookies. Lay the cookies chocolate side facing up on the parchment paper and allow the chocolate to harden, it will take ~30 minutes. Garnish the top of cookies with flaky sea salt, if desired.
    1, 10 oz. bag milk or dark chocolate melting wafers, Maldon flaky sea salt
    Side-by-side image of melting chocolate in glass bowl with spoon and spreading chocolate on back of chocolate chip cookies on baking tray with wire rack.
  • Last step: Enjoy!!

Video

Notes

Storage: Store these chocolate-dipped cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
To freeze: Scoop the dough into 1½ tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time then dip in the melted chocolate.
Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
*Recipe inspired by Jacques Torres’ Famous Chocolate Chip Cookies Dipped in Chocolate
 

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 133mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 225IU | Calcium: 24mg | Iron: 1mg