Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies.
But it’s like a cookie on top of another cookie!
Yeah. Like total dirty cookie on cookie action.
Except these ones down below wanted to try a few different positions.
I dunno… they’re all mixed up.
In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. On top of each other.
Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. Whichever way the ended up together. Best of both worlds. Literally.
And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale.
WHAT was that. ???????
Why???
Then I tried to dunk a cookie in milk and failed.
I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. Yeah… that would probably be a good idea.
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies
[from giant rainbow cookies]
makes 24 cookies
**You have two options here to make the dough. You can make two separate half batches of the recipe below in two different bowls (recommended if you don’t have a kitchen scale). Or, you can make the dough as calls for through adding the egg and vanilla extract. Then use a kitchen scale, measure it in grams, put an equal amount in each bowl, then make chocolate chip in one bowl and double fudge chip in the other. The latter is what I did and how I’m writing the recipe.**
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 325 degrees F.
Heat a saucepan over medium-low heat and add butter. Whisk constantly until brown bits appear on the bottom (about 5 minutes), then remove and let cool completely. Once cool, add to a large bowl with sugars and whisk until completely smooth. Add in egg and egg yolk, whisking until combined, then add in vanilla.
Separate the dough into two doughs: Place an empty bowl on a kitchen scale measuring in grams, then pour the sugar mixture into the bowl, scraping all of it out. Note the weight in grams. Remove the full bowl from the scale, and place the bowl that previously held the butter/sugar mixture on the scale (taring it to 0). Add half of the butter/sugar mixture into the bowl – so each bowl has an equal amount of dough.
In one bowl, add 1 cup of flour, 1/4 teaspoon baking soda and a pinch of salt, then mix until a dough forms, using your hands if necessary. Fold in half of the chocolate chips. Set aside.
In the second bowl, add remaining flour and baking soda, cocoa powder and a pinch of salt, mixing until a dough forms. Fold in chocolate chips.
Roll each dough into 12 balls (about an inch thick) so you end up with 24. As demonstrated in the rainbow cookies, pull each ball apart. Take one chocolate chip half and one double fudge half, placing the round ends together with the rough edges out like in the second picture. Place dough rough-side down on a non-stick baking sheet about 1 1/2-2 inches apart.
Bake for 10-12 minutes, or until cookies are a little soft in the middle and golden on the edges. Let cool completely.
Double lovin’ cookies. I like it.
282 Comments on “Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies.”
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Oh my word!
I just found your recipe and made your cookies tonight, and they are PERFECT! Just sweet enough, and not too sweet… perfect consistency… all around awesome! Thanks for sharing!!!!!
Oh my, my heart almost stop beating! These cookies right here are the ones happiness is made of! They look rich, yummy and delicious! I have to save your recipe.
Genius!!! Would love a plateful oh, ….just about anytime!
I tried these last weekend and the smell of the brown butter was heavenly while I was mixing the two doughs. They tasted great but I think I missed something. My cookies spread on the sheet and were huge, not small like your photos show. Is there a chilling step missed? I’ll try these again ( they were a huge hit) but will chill both doughs before rolling them. Thanks for the recipe– the brown butter is divine!
Hi Noel! Nope – no chilling needed, but you must must must let your butter completely cool. It can’t even be warm, or else the cookies will spread. Do you think maybe it was a little warm? Other than that, the only thing I can think of is maybe your oven runs super hot??
Mine spread too. No idea why since butter was NOT warm. But the ‘white’ dough really spread, the chocolate was fine.
So I am making these today… but my butter wouldn’t brown? Maybe because of non-stick? I dunno. But I tried for awhile and it just wouldn’t brown, just got white on top. Hope they still turn out. Letting the butter sit for awhile now.
Oh yeah, they will definitely still be good – your butter will brown eventually it may just take a little more heat. It depends on the oven, but it’s not the non-stick. Maybe next time turn the heat up a little. I’ve had it take about 10 minutes before!
Good to know. Thanks Jessica! I’ll try it again next time! I was super afraid of ruining it though hahaha. I’m a very skittish cook/baker.
Sad – when I added the flour, the batters became way too dry. (1 c in one half, 3/4 c in other half). I don’t know what I did wrong.
Just did those last night and they are delicious!!! My butter didn’t turn brown as well and it was already super hot so when the kind of white foam appeared after 6 or 7 minutes I turned it off. the white batter also spread a bit, but now I know it was because of the butter not being completly cool… I was like… this is cool enough right??? I just wanted to start baking :)
actually in the last 2 days I made 4 cookies recipes that I found here :)
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Oh my goodness, these were so good! They turned out great and I can’t wait to share them with my friends. They’re also definitely going to make it onto my blog! Thanks for all of the great recipes and entertaining descriptions! :)
These look delicious!!
I made these and wrote about them here. They were a big hit at Christmas. Although mine fell over so the 2 cookies were side by side instead of on top of each other. How do I prevent that from happening?
You probably have to squish they dough together a little more!
Thanks! I will give that a try.
Okay I feel a bit dumb asking this but I keep confusing myself! Instead of making two separate half batches I can make two separate whole batches and they will turn out the same right?
Hannah, I did two separate batches, and yes, they turned out fine! My light batch was a little drier than the dark, so I added about 1/2 tsp vegetable oil to stick it up a little better. Just remember – use 1 cup flour for the light batch and only 3/4 cup flour for the dark batch, not 1 3/4 each.
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if your having a problem with spreading, make sure your using 100% real butter not margarine’s or fake or whipped butters they don’t work the same and have water added, i find that when i use any of these they make my cookies spread, another thing that can do that is not adding the proper amount of flour to little flour will make your cookies spread and if your dough is to warm it will spread.. even tho the butter was cool when u put it in the mix if u leave the mix sitting in a hot kitchen it will spread when u bake it. as for browning all butter and margarine’s should brown if the temps hot enough… don’t brown margarine’s tho they taste horrible..lol
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I just tried them today and they turned out awesome! The dark dough stuck to my hands like crazy tho, but hey, that’s a great excuse to lick it off my fingers!
I took a pic of them, oh who am I fooling, I took a shitload of pics, but one you can find there http://fav.me/d4uq7he
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Thank you for this recipe. Now I have something to do on the weekend with my kids.
Gostei muito destas receitas e do site todo! Parabens! Congratulations! From Brazil, hugs!!!
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These look super good!!
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Awesome!!!!!
Literally stumbled upon this recipe using the app of the same name.
Made them this afternoon and they are lush! Had to add a little extra flour in the chocolate dough but being in the UK might have slightly different flour.
Now must hide them away somewhere before my husband eats them all!!!
Look forward to trying some of your other recipes.
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Great idea! Really does seem like the best of both worlds. I think you’ve solved my household dilemma. I love chocolate chocolate chip cookies and my husband loves regular chocolate chip cookies. Will be trying this!
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Ok first off, wow. The only thing that could improve these, (I’m not normally this kind of girl) heart shaped.
Brilliant!!! Homemade treats make me happy and I’m all about the happy. Look for twinkles, follow the winks, find your happy. ;)
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Right?!? HBO can’t do that! I was depressed for like four days after the season 2 finale of Boardwalk Empire.
ME TOO. But I bet if we had eaten these cookies right after the show it would have cheered us up. Maybe.
I love this combo. I’m wondering how the darker chocolate cookies would be with that new black cocoa from King Arthur Flour. Probably pretty amazing!
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Looks Awesome…. I would love to try….
another successful cookie recipe. these are super delicious. a few notes:
1) it takes way longer than 5 mins to brown butter, more like 10-15mins. be patient and wait for it to brown – it WILL.
2) the chocolate batter is extremely sticky so be quick with the handling
3) I found that I ended up with less chocolate batter so i was struggling to ration it.
4) mine didnt quite look like the photos in this post – they more melded together like yings & yangs :) still delicious.
I don’t think perfect is a good enough word for this! Wow. I can’t even get over how much I want this right now.