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Brown Butter Cookies with Caramelised White Chocolate Recipe

Brown Butter Cookies with Caramelised White Chocolate Recipe

I know this recipe says cookies but it looks like a slice right? There is a crispy, crunchy cookie base (with nutty, golden brown butter in it), and the topping is the caramelised white chocolate.

Caramelised white; if you haven’t made it before, it seems kind of a strange thing to do. You put the white chocolate in a baking dish straight into the oven, dry. Then you wait, stir, wait some more, stir and it goes dry and crumbly and brown and you think OMG, it’s ruined but this is exactly what you want it to be like. Mixed together with the cream it turns into this magical, heavenly bowl of deliciousness that is really hard to stop eating but try and save some to spread over the base!

This recipe makes quite a few cookies so I would freeze a few, the rest can be stored in an airtight container on the benchtop for up to 3 days (if it lasts that long).

Adapted from Donna Hay

Cookies
225g unsalted butter, chopped
3/4 cup brown sugar
1 cup caster sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups plain flour
1 tsp baking soda
2 tsp cream of tartar

Caramelised White Chocolate
720g white chocolate, chopped
1 cup cream

Preheat oven to 160C (325F). Place the butter in a large non-stick frying pan over high heat and stir until melted. Cook for 3-4 minutes or until foamy and golden brown. Transfer to a bowl and set aside for 15-20 minutes to cool.

Place the browned butter, sugars and vanilla in the bowl of an electric mixer and beat for 5 minutes or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda and cream of tartar and beat on low speed until just combined.

Roll the mixture between 2 sheets of non-stick baking paper to a 30cm x 40cm rectangle and place on a large baking tray. Cook for 20-22 minutes or until golden brown and the centre is still slightly soft. Allow to cool in the tray. While the cookie is cooling, make the caramelised white chocolate.

Caramelised White Chocolate: Reduce oven temperature to 120C (250F) and place the chocolate in a deep-sided medium baking tray. Cook for 10 minutes, remove from oven and spread into an even layer with a spatula. Cook, stirring every 10 minutes for a further 40-45 minutes or until golden brown. Transfer to a large bowl. Heat the cream in a small saucepan over high heat until just before boiling point. Gradually whisk the cream into the chocolate until smooth. Spread the warm chocolate mixture evenly over the cookie and refrigerate for 15-20 minutes or until firm. Cut into squares to serve.

brown butter cookie 1

brown butter cookie 2

 

Brown Butter Cookies with Caramelised White Chocolate Recipe

Ingredients

  • Cookies
  • 225g unsalted butter, chopped
  • 3/4 cup brown sugar
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/2 cups plain flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • Caramelised White Chocolate
  • 720g white chocolate, chopped
  • 1 cup cream

Instructions

  1. Preheat oven to 160C (325F). Place the butter in a large non-stick frying pan over high heat and stir until melted. Cook for 3-4 minutes or until foamy and golden brown. Transfer to a bowl and set aside for 15-20 minutes to cool.
  2. Place the browned butter, sugars and vanilla in the bowl of an electric mixer and beat for 5 minutes or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, baking soda and cream of tartar and beat on low speed until just combined.
  3. Roll the mixture between 2 sheets of non-stick baking paper to a 30cm x 40cm rectangle and place on a large baking tray. Cook for 20-22 minutes or until golden brown and the centre is still slightly soft. Allow to cool in the tray. While the cookie is cooling, make the caramelised white chocolate.
  4. Caramelised White Chocolate: Reduce oven temperature to 120C (250F) and place the chocolate in a deep-sided medium baking tray. Cook for 10 minutes, remove from oven and spread into an even layer with a spatula. Cook, stirring every 10 minutes for a further 40-45 minutes or until golden brown. Transfer to a large bowl. Heat the cream in a small saucepan over high heat until just before boiling point. Gradually whisk the cream into the chocolate until smooth. Spread the warm chocolate mixture evenly over the cookie and refrigerate for 15-20 minutes or until firm. Cut into squares to serve.
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Carolyn Murphy

Carolyn Murphy

Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!

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