Why have regular brownie cookies when you can have brownie cookies with caramelized white chocolate? The more chocolate, the better! The cookie has a crackled top and fudgy inside with chunks of caramelized white chocolate throughout. Making caramelized white chocolate is such a fun process and makes baking these cookies worth while!
What is caramelized white chocolate?
The best way I can describe caramelized white chocolate is to compare it to browned butter. You take a solid product and carefully caramelize or “burn” it into a liquid form. But instead of burning the milk solids in butter, you’re roasting the cocoa butter in the white chocolate. This is why it’s important to use white chocolate that is high in cocoa butter.
It brings out a nutty flavor that is very different from your typical white chocolate. As strange as it sounds, it almost tastes like a graham cracker! It also turns into a gorgeous butterscotch color. That’s when you know it’s done.
How to make caramelized white chocolate
I kept seeing caramelized white chocolate EVERYWHERE so I finally gave in and made my own! It may seem a bit daunting (and I was definitely intimidated by it) but I was so surprised as to how easy it was to make.
You start by using some good quality white chocolate (hi Ina Garten). You can get fancy and buy Valrhona or Callebaut chocolate but it can be tough to find in stores. I took a risk and used Ghirardelli white chocolate chips you can find in any grocery store and it worked great!
To caramelize the chocolate, you will need a large baking sheet, a silicone baking mat, and an offset spatula. I highly recommend the silicone baking mat because it stays in place while you’re scraping the white chocolate off. You can use parchment paper but it might be a little tough to spread around the chocolate.
Start by evenly distributing the chocolate chips on your mat. All you have to do is bake the chocolate at a low oven temperature in 10 minute intervals. Every 10 minutes, you take out the chocolate, scrape it off your mat into a pile, and spread it out again. Keep doing this 5-7 times until you get a caramel color and smooth consistency. It’s that easy!
Fudgy Brownie Cookies
My favorite part about this recipe is the crackled top like a brownie. You get the crispy outside and ooey gooey inside! But the first couple times I made these cookies, the baking was a bit tricky. The cookie dough would thicken the longer it sat and would cause each batch of my cookies to turn out a little different. The shiny cracked top disappeared by the time the third batch made it out of the oven.
The trick to getting that crisp top is to bake your cookies all at once. This was tough for me because I don’t have a very large oven so I used a few small baking pans versus one large one. This time, they all came out looking exactly the same with that perfect glossy shell!
For the best results, eat the cookies the day you make them. I typically like to wait and let me cookies rest for a while before breaking into them but with these, that melty caramelized white chocolate is too good to wait for.
If you bake these brownie cookies with caramelized white chocolate, be sure to tag me on Instagram! I love seeing your creations. You can also pin this recipe for later using the button on the recipe card, above or below this post, or on any of the photos. Happy baking!Print
These Brownie Cookies with Caramelized White Chocolate are so fun to make! They have that ooey gooey brownie center with the nutty caramelized white chocolate flavor.
- 1 11oz bag Ghirardelli white chocolate chips*
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter, cut into cubes
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 1/4 cup all-purpose flour
- 1/2 tsp espresso powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Start by making your caramelized white chocolate. You’ll want to make this a day ahead or at least 3 hours in advance to baking the cookies.
- Preheat your oven to 250F and place a silicone baking mat on a large cookie sheet. Evenly distribute the entire bag of white chocolate chips on the mat and bake for 10 minutes.
- Once the 10 minutes is up, take the pan out and spread the chocolate evenly with an offset spatula.
- Bake again for 10 minutes then scrape up the entirety of the pan to spread it out again. After the second or third time, the chocolate will begin to clump and look like it’s totally ruined but don’t worry, just work through it!
- Continue this process 5 more times until you get that rich butterscotch color. It will also get easier and easier to smooth out.
- After the last time, spread it out nice and thin so you can break it up into shards for the cookies. Let it sit out to harden. 2-3 hours.
- When the chocolate has hardened, break it up into big pieces and place into a container to refrigerate while you make the cookie dough.
- Preheat your oven to 350F and prepare enough pans so that you can scoop out 10-12 large cookies and bake them all at once. This is the key to getting that crinkled brownie top.
- In a bowl, mix together the flour, espresso powder, baking powder, and salt. Set aside.
- In a small saucepan, melt your chocolate and butter over medium heat. Stir constantly so you don’t burn the bottom. Once melted, remove from the heat to cool down.
- Using an electric mixer and the whisk attachment, whip the sugars and eggs on medium-high speed for about 5 minutes. It should look pale and frothy.
- Turn the speed down and slowly mix in the melted chocolate.
- Once combined, scrape down the sides of the bowl and fold in the dry ingredients using a rubber spatula. Don’t over mix.
- Toss in your shards of caramelized white chocolate and carefully fold them in. Give it a couple turns so that they’re evenly incorporated but you don’t want to break them up too much.
- The dough will look more like brownie batter but they’ll still turn into cookies! Don’t let it sit too long as it will thicken. We don’t want that to happen.
- Scoop out the dough using a large ice cream scoop (or 1/4 cup). Bake all of the cookies at once for 12-13 minutes.
- Let the cookies cool on a cooling rack for 15-20 minutes then eat right away! They’re the best when they’re fresh from the oven. To store, keep them in an air tight container at room temperature.
The white chocolate you use is very important. Use Ghirardelli or any chocolate of higher quality. NO Nestle or Hershey’s.
Keywords: caramelized white chocolate, brownie cookies, cookie recipe