Browned butter triple chocolate cookies
This recipe makes approximately 40 cookies
Triple chocolate cookie - DELICIOUS! Triple chocolate cookies with browned butter - next level!
This is my new FAVORITE cookie recipe because they are super crispy, crunchy, soft in the middle with the heavenly rich taste of triple chocolate and the nutty and seductive taste of browned butter for pure goodness.
The portion is for 40 cookies approx. and I would never dream of making a smaller portion, because you can just throw balls of raw dough in the freezer and then you're always ready to let the smell of freshly baked cookies spread and the coziness sink in. It works great both when you're hungry and when you're entertaining.
Enjoy!
Browned butter triple chocolate cookies
Forberedelse: >20 minutter Bagetid: 15 minutter I alt: >2t. 40 minutter*
Ingredients
This recipe makes approximately 40 cookies
200 g sugar
300 g brown sugar
260 g browned butter
2 eggs M/L
150 g light GF flour, I used Doves Farm
275 g Oat flour
8 g baking powder
300 g chocolate (100 g dark, 100 g white, 100 g gold)
flaky salt for the top
Method
Brown the butter. Mix the sugar, brown sugar and the slightly cooled browned butter together. Add the eggs. Add all the other ingredients except the chocolate. When the cookie dough is smooth, add the chocolate.*Refrigerate the cookie dough for at least 2 hours. Roll the dough into balls of approx. 50 g. Sprinkle with flaky salt. Bake for 13-15 minutes at 170 degrees C. Cool them on a wire rack and enjoy the aroma spreading everywhere. Wait 1 minute before moving the cookies from the baking sheet to a wire rack, as they are very fragile when hot. Enjoy your cookies warm or cold, on their own or with a scoop of ice cream.
Tips and storage:
〰️ I use a mixer and a spatula to knead my cookie dough. But you can probably also do it with a dough hook or by hand.
〰️ You can use whatever kind of chocolate you like - and you can also use less than 300g.
〰️ Add a small handful of hazelnuts, which go really well with the brown butter.
〰️ Store your baked cookies in an airtight container - they are good for many days if not eaten immediately.
〰️ They can be frozen. Both baked and "raw". I always freeze balls of raw dough and then I take them straight from the freezer and bake them for about 20 minutes. They flow out less when baked straight from the freezer - flatten them with the back of a spoon when they come out of the oven.
〰️ Serve them with a scoop of ice cream in between for the perfect homemade ice cream cookie sandwich.
