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Brown Butter and Chocolate Cookies by Arosha Liny

We had the pleasure of actually trying these cookies. Our good friend Liny gave them to me frozen. Let's just say some didn't make the oven (I know, I know, but can you blame me!?) As always, we love working with Liny, and she takes the most amazing photos. Check out her Instagram here!

Brown Butter and Chocolate Cookies using Hunter Browns' Brown Butter Cubes


  • 16 Hunter Browns' Brown Butter Cubes

  • 3/4 cup White granulated sugar

  • 3/4 cup Brown Sugar

  • 2½ tsp Instant Coffee Powder

  • 2 Large Eggs

  • 2 cups All purpose Flour

  • 1/2 cup Whole wheat flour

  • 1/2 tsp Baking soda

  • 1 tsp Baking powder

  • 100 g Bittersweet Chocolate wafers (just under 1 cup)

  • 50 g Mini Rolo (approx. 25 pieces)

  • 25 g Pecans, chopped (just under 1/4 cup)

  • 25 g Hazelnuts, chopped (just under 1/4 cup)

  • 1-2 tsp Sea Salt for garnish


  1. In a bowl, added with a paddle attachment on a stand mixer ( you can also do it with a bowl and a spatula if you have good upper arm strength) add and cream the brown butter, the sugars and the coffee powder.

  2. Add and beat one egg at a time.

  3. In a separate bowl, sift and mix all the dry ingredients.

  4. Add the dry ingredients into the bowl and mix on low speed until all the ingredients are incorporated

  5. Add the chocolate wafers, mini Rolo candy and the nuts into the dough.

  6. Chill the dough in the fridge for 15-20 minutes.

  7. Line a parchment on a cookie sheet and scoop using a large cookie/ ice cream scoop. (the dough balls are around 65g each).

  8. Add a couple of chocolate wafers on top and sprinkle some sea salt on the cookie dough balls.

  9. Freeze the cookie dough overnight and bake the next day for extra deliciousness or you can just chill for an hour.

  10. Preheat the oven to 350°F/ 180°C. Line a half cookie sheet with parchment, place the cookie dough separated 2 inches from each other. (I bake 6 cookies on a half sheet)

  11. Bake for 15 minutes, tap the pan on the counter to reduce the puffiness if any. You can also get the perfect cookie shape using a large cookie cutter or a small cake tin (which somehow seems to be the only thing that works for me).

  12. Sprinkle a touch of sea salt flakes like Maldon, once they are out of the oven. Eat them warm and try not to burn yourself with the hot chocolate puddles!

IMPORTANT: Freeze the cookie dough balls, transfer into a ziplock bag and use it as needed in case of serious cookie emergency :)

Brown Butter and Chocolate Cookies using Hunter Browns' Brown Butter Cubes



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