These Caramelized White Chocolate Brownie cookies are an easy, no-chill, quick recipe that taste just like biting into a fudgy brownie!
Jump to:
Why you will love these caramelized white chocolate brownie cookies
If I have to pick one cookies that I would want to stranded on a disserted island these would be the one!
They have a rich and fudgy brownie texture, the prettiest shiny crinkled tops, and studded with caramelized white chocolate and dark chocolate chunks.
They have an intense chocolate flavor that satisfies any craving. and bonus they require no chill time which means they are ready to eat in less than 30 minutes.
These brownie cookies stay soft for days and are sure to be a hit for any occasion
What is Caramelized white Chocolate
Created by Valhrona chocolatiers ,caramelized white chocolate is white chocolate that is baked in the oven, low and slow, until it takes on a golden caramel color and flavor. It’s an amazing process to watch unfold and truly a delicious flavor. Just imagine it – caramel flavored chocolate!
Ingredient Notes
- Dark chocolate: You have to use a chopped chocolate bar for the best results. 60% dark chocolate is the best for rich flavor.
- Caramelized white chocolate: You can make your own caramelized white chocolate from scratch. I like use these.
- Brown sugar: Light brown or dark brown sugar will work in this recipe.
- Cocoa powder: Unsweetened Dutch process cocoa powder is best for this recipe.
- Flaky sea salt: Maldon salt is the best for the tops! Make sure you top them before baking because the salt sticks to the dough better.
Step by Step instructions
Here is how to make these easy brownie cookies! You will use one bowl of dough and two baking sheets lined with parchment paper. You will also need a large 3-tablespoon-sized cookie scoop.
STEP 1:Melt the chocolate and butter In a medium mixing bowl, combine the chopped chocolate and unsalted butter. Place the bowl over a pot of boiling water or a microwave to gently melt them together. Stir them together occasionally until smooth and well combined.
STEP 2:Beat the eggs and sugar In a separate large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and light brown sugar for 3 minutes, or until it looks pale and fluffy.Do not hurry this step as this will create the shiny tops and crinkles to the cookies
Step 3:Mix the egg mixture with chocolate Beat the chocolate mixture into the egg mixture. Beat in the flour, salt, instant coffee and baking powder until just mixed. Stir in both the chopped chocolates.
Step 4: Scoop out the dough Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them on a cookie sheet 2 inches apart. Place a few caramelized white chocolate and dark chocolate chunks on top of the cookie balls.
Step 5:Bake the cookies Bake for about 12-13 mins. Let the cookies cool on the baking sheet for 15-20 mins before removing.
Expert baking tips
- Use a kitchen scale for the most accurate results. Baking with a scale is easier, more accurate, and more reliable than cup measurements.
- Don’t overbake them. They will have perfect fudgy centers if baked properly.
- Beat the eggs and sugar really well. This will allow the cookies to get shiny crinkly tops.
- Scoop the dough right away. The dough will not spread or create crinkle tops if it sits in the bowl for too long before scooping.
Faq’s
Can I use chocolate chips instead of chopped chocolate?
Chocolate chips have a coating on them that keeps them from melting so I found that the cookies don’t spread well when you use them!
Can I use white chocolate instead of caramelized white chocolate?
Yes you can, however the flavor of the cookie will be different. If you cant find caramelized white chocolate you can just skip it. The cookies will still turn out amazing.
Can I let the batter chill before baking?
No, they need to be scooped and baked right away. Otherwise, you won’t have the shiny crinkle tops!
Can brownie cookies be frozen?
Once baked, the cookies can be stored in an airtight container for up to one month in the freezer!
How do I know when they are done baking?
When the edges are set and the middles are puffy, you should pull them out of the oven. They will continue to bake on the baking tray!
Storage & freezing
Store these caramelized brownie cookies in an airtight container at room temperature for a week.
Freezing: You can store the baked cookies in an airtight container for up to 1 month in the freezer. You cannot freeze the cookie dough.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
📖 Recipe
Caramelized White Chocolate Brownie Cookies
Equipment
- Electric Mixer
Ingredients
- ¼ cup unsalted butter
- 7 oz semisweet chocolate chopped
- 2 eggs
- ¾ cup All-purpose flour
- ¼ cup Dutch-processed cocoa
- ½ cup granulated white sugar
- ¼ cup light brown sugar
- ¾ tsp baking powder
- 1 tsp instant coffee powder optional
- 1 tsp vanilla
- ¾ cup caramelized white chocolate
- ½ cup semi-sweet chocolate chunks
- ½ tsp salt
Instructions
- Preheat your oven to 350F/180C. Line two baking sheets with parchment paper or silicone mat.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly. Stir the cocoa powder into the melted chocolate.
- In a bowl of a stand mixer or a bowl using a hand mixer beat the sugars , eggs and vanilla for 4-5 mins until light and fluffy.
- Beat the chocolate mixture into the egg mixture. Beat in the flour, salt, instant coffee and baking powder until just mixed. Stir in both the chopped chocolate.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them on a cookie sheet 2 inches apart. Place a few chocolate chunks on top of the cookie balls.
- Bake for about 12-13 mins. Let the cookies cool on the baking sheet for 15-20 mins before removing.
Leave a Reply