Browned Butter Chocolate Dip Cookies
César Pérez
•
May 19, 2025
I firmly believe that everyone should have at least one really good from-scratch cookie recipe up their sleeve. While my pursuit for the perfect chocolate chip cookie recipe will most likely be a lifelong endeavor, I'm incredibly fond of this chocolate-dipped version I came up with while experimenting in the test kitchen. The browned butter adds a deep, nutty complexity, especially with the help of the extra caramelized milk solids from the milk powder. What truly sets these apart is the dip. Inspired by the black and white cookies I grew up eating in New York City. Of course, this recipe is incredibly versatile. If you're craving a more traditional chocolate chip cookie, simply fold the chocolate chips into the dough and skip the dipping step. The sprinkling of flaky salt at the end is a non-negotiable.
Ingredients (14)
Ingredients (14)
Instructions
Sauté aromatics
In a saucepan, melt the unsalted butter (1 cup) over medium heat. Whisk in the powdered milk (3 ⅖ Tbsp). Cook, swirling frequently, until the mixture foams, then turns a deep brown and has a nutty aroma. Pour the browned butter into a heatproof bowl and let it cool slightly.
In a large bowl, whisk together the browned butter, light brown sugar (1 cup), and granulated sugar (¼ cup) until light and fluffy. Whisk in the eggs (2) one at a time, then stir in the egg yolk (1) and vanilla bean paste (1 Tbsp).
In a separate bowl, whisk together the all-purpose flour (2 ⅖ cups), baking soda (1 tsp), kosher salt (1 ⅕ tsp), instant coffee powder (2 ⅛ Tbsp), and cinnamon (¾ tsp). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill in the refrigerator for at least 30 minutes or up to overnight.
The longer the dough rests in the refrigerator, the better it'll taste! The dough can be kept in the fridge for up to 48 hours or portioned and frozen for up to 3 months.
Preheat the oven to 350 °F°F. Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 in between each cookie. Bake for 13-15 minutes, or until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
For the chocolate dip, fill a small saucepan with 1 in of water and bring to a simmer over medium heat. Place a heat-resistant bowl on top, making sure it doesn't touch the water. Add the semisweet chocolate (2 cups) to the bowl and let it melt, stirring occasionally. If needed, adjust the consistency with a small amount of milk for a thinner dip, or more chocolate for a thicker one. Dip cooled cookies halfway, remove excess with a fork, and place on a parchment-lined wire rack to set. Finish with flaky salt.
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