These brownie cookies are baked with a layer of caramelized white chocolate. They have that ooey gooey brownie center with the nutty caramelized white chocolate flavor.
- 6 tbsp unsalted butter
- 4 oz semisweet chocolate, chopped
- 4 oz bittersweet chocolate, chopped
- 2 large eggs, room temp
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 tsp vanilla extract
- 2/3 cup (85g) all purpose flour
- 3 tbsp dutch processed cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 oz good quality white chocolate baking squares, chopped*
- Flaky sea salt for sprinkling on top
- Start by making the brownie cookie dough. In a heat safe bowl, add the butter and chocolate. Heat in the microwave in 30 second intervals until fully melted. Allow it to cool down a bit before use.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugars and eggs. Vigorously whisk for 2 minutes until you reach a pale and frothy consistency. Then mix in the vanilla.
- Slowly pour in the melted chocolate as you whisk to combine.
- Once smooth, add in the dry ingredients and whisk to combine. If it gets too thick, switch to a rubber spatula. It should be the consistency of thick pudding.
- Cover the bowl and let it chill in the refrigerator for 1 hour.
- While it chills, make the caramelized white chocolate.
- Preheat the oven to 250F and place a silicone baking mat on a large baking sheet. Evenly distribute the chopped white chocolate 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. If you have any lingering clumps, just apply more pressure to smooth them out.
- When both the white chocolate and the dough are ready (white chocolate is warm and melty, dough is firm and chilled), preheat the oven to 350F and cover a large baking pan in parchment paper.
- Using a large cookie scoop (about 3 tablespoons worth of dough), scoop out 5-6 cookies and place them on the baking pan. Roll into a ball and slightly flatten the tops.
- Coat the tops of each cookie dough ball with a dollop of the melty caramelized white chocolate. Allow it to gently drip down the sides, covering about 70% of the dough’s surface (see picture in post for reference).
- Bake for 10-11 minutes, or until the cookies have completely spread and the white chocolate has cracked on top. Allow the cookies to rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and sprinkle with flaky sea salt.
- Enjoy when they’re slightly warm or at room temperature to get that delicious fudgy texture in the center.
WHITE CHOCOLATE – This will only work if you use really good quality white chocolate. Also stay away from chocolate chips or candy melts. Go for baking chocolate such as Ghirardelli baking squares as this can be found in most grocery stores.
**BAKING TECHNIQUE INSPIRED BY A CUPCAKE JEMMA RECIPE
Keywords: caramelized white chocolate, brownie cookies, cookie recipe