If you’re a fan of rich chocolatey desserts with a twist, these decadent caramelized white chocolate brownie cookies are a must-try! They perfectly combine the intensity of dark chocolate with the sweetness of caramelized white chocolate chunks. These cookies are crisp on the outside, chewy on the inside, and topped with a sprinkle of flaky sea salt for that irresistible sweet and salty contrast.
Ingredients:
- 6 tbsp unsalted butter
- 4 oz semisweet chocolate, chopped
- 4 oz bittersweet chocolate, chopped
- 2 large eggs (room temperature)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) of firmly packed light brown sugar
- 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 (for caramelizing)
- Flaky sea salt for sprinkling
Instructions:
- Begin by setting your oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper.
- Caramelize the white chocolate: Spread the chopped white chocolate on a parchment-lined baking sheet. Bake for about 10 minutes, stirring halfway through, until it turns a golden caramel color. Once caramelized, set aside to cool.
- Melt the chocolate and butter: In a heatproof bowl, melt the unsalted butter, semisweet chocolate, and bittersweet chocolate together over a simmering pot of water (double-boiler method) or microwave in short intervals. Stir until smooth. Let it cool slightly.
- Mix wet ingredients: In a separate large bowl, whisk the eggs, granulated sugar, and light brown sugar until light and fluffy. Add the vanilla extract and mix.
- Combine wet and dry ingredients: Gradually fold the melted chocolate mixture into the egg and sugar mixture. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt, whisking until well blended. Carefully incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Add caramelized white chocolate: Once the dough is mixed, fold in the caramelized white chocolate chunks.
- Form cookies: Using a spoon or cookie scoop, portion the dough into 1.5-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each.
- Bake: Sprinkle each cookie dough ball with a small pinch of flaky sea salt. Place in the oven and bake for 10 to 12 minutes, ensuring the edges are firm while the centers remain a touch gooey.
- After baking : let the cookies rest on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool down completely. Relish these indulgent delights either warm or at room temperature.
Conclusion:
These caramelized white chocolate brownie cookies are a chocolate lover’s dream! They have a perfect balance of sweet, salty, and rich flavors that make every bite unforgettable. The caramelized white chocolate adds a special toasty note that elevates this recipe to gourmet status. Whether you’re serving these at a gathering or indulging in a personal treat, they’ll be sure to impress!
Decadent Caramelized White Chocolate Brownie Cookies
Decadent caramelized white chocolate browniecookies, combining rich dark chocolate with caramelized white chocolate chunks,delivering a chewy, crisp, and indulgent dessert.
Ingredients
- 6 tbsp unsalted butter
- 4 oz semisweet chocolate chopped
- 4 oz bittersweet chocolate chopped
- 2 large eggs room temperature
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g of firmly packed light brown sugar
- 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 (for caramelizing)
- Flaky sea salt for sprinkling
Instructions
- Begin by setting your oven to 350°F (175°C). Prepare a baking sheet by covering it with parchment paper.
- Caramelize the white chocolate: Spread the chopped white chocolate on a parchment-lined baking sheet. Bake for about 10 minutes, stirring halfway through, until it turns a golden caramel color. Once caramelized, set aside to cool.
- Melt the chocolate and butter: In a heatproof bowl, melt the unsalted butter, semisweet chocolate, and bittersweet chocolate together over a simmering pot of water (double-boiler method) or microwave in short intervals. Stir until smooth. Let it cool slightly.
- Mix wet ingredients: In a separate large bowl, whisk the eggs, granulated sugar, and light brown sugar until light and fluffy. Add the vanilla extract and mix.
- Combine wet and dry ingredients: Gradually fold the melted chocolate mixture into the egg and sugar mixture. In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt, whisking until well blended. Carefully incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Add caramelized white chocolate: Once the dough is mixed, fold in the caramelized white chocolate chunks.
- Form cookies: Using a spoon or cookie scoop, portion the dough into 1.5-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each.
- Bake: Sprinkle each cookie dough ball with a small pinch of flaky sea salt. Place in the oven and bake for 10 to 12 minutes, ensuring the edges are firm while the centers remain a touch gooey.
- After baking : let the cookies rest on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool down completely. Relish these indulgent delights either warm or at room temperature.