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–+ servings

Brown Butter Chocolate Cookies

Heather Smoke
Chewy and rich dark chocolate cookies made with nutty brown butter and spiced with espresso powder.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

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Prep Time 30 minutes
Cook Time 8 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 8 minutes
Course Dessert
Cuisine American
Servings3 dozen

Equipment

  • Stand Mixer fitted with Paddle Attachment

Ingredients
 

  • 1 cup unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ⅔ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 ⅓ cups all-purpose flour, spooned and leveled
  • ⅔ cup unsweetened, Dutch-processed cocoa powder
  • 1 tbsp corn starch
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp instant espresso powder
  • ¼ cup granulated sugar, for coating the cookie dough balls

Instructions
 

  • Melt the butter in a saucepan over medium heat.  Continue to cook the butter, swirling occasionally, until the water has evaporated and nutty brown solids form at the bottom of the pan.  Remove from the heat and scrape the browned butter into the bowl of your stand mixer.  Cool at room temperature for 30 minutes.
  • Add the brown sugar and granulated sugar to the butter; the butter will still be liquid.  With the paddle attachment, beat the butter and sugars together on medium speed, scraping the bowl occasionally, until thick and lightened in color, about 8-10 minutes.  Beat in the vanilla and eggs.
  • In a separate bowl, sift together the flour, cocoa powder, corn starch, baking soda, baking powder, salt and espresso powder.  With the mixer on low, add the dry ingredients and mix just to combine.  Use a spatula to finish incorporating all the dry ingredients at the bottom of the bowl into the dough.  The dough will be thick.
  • Cover and chill the dough for several hours (preferably overnight, to let the flavors come together).
  • Preheat the oven to 350 and line a baking sheet with parchment paper.  Let the dough warm up to room temperature for about 15 minutes, then use a small cookie scoop to portion out the dough into 3 dozen cookies.  Roll each ball in granulated sugar, place two inches apart on the baking sheet, and use something flat (like the bottom of a glass) to press each ball down into a flat disk.
  • Bake for 7-8 minutes.  Cool for one minute on the baking sheet, then carefully transfer to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container for several days, or freeze for 3-6 months.
Keyword Brown Butter, Chocolate Cookies, High Altitude Cookies
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