These delightful White Chocolate Brownie Cookies bring together the best of both brownies and cookies, for a soft texture with caramelized and plain white chocolate chunks.
Table of Contents
Ingredients and substitutions for White Chocolate Brownie Cookies
- Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this. It is not recommended subbing oil in equal measure as it will likely make your brookies denser.
- Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldnโt be the same with superfine or caster sugar.
- Eggs: As well as adding structure to the brownies, the egg bind everything together so are essential.
- Plain flour: Plain flour or all purpose flour is best here because it helps give the brownies their soft texture. You also donโt want to overwork the dough, because you don't want to create stiff brownies. Only mix your dry ingredients through until you can see no more dry portions in your bowl.
- Salt: Without salt the chocolate flavors will be dull, so it is essential to adding dimension to the brookies. Sea salt is best here, but rock or kosher salt also works well.
- Cocoa Powder: The star ingredient here so youโll want a nice high quality unsweetened cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense.
- White chocolate: High quality white chocolate with minimum 30% cocoa solids works best here. Some brands sell caramelized white chocolate sold as 'Caramilk' or 'Blondie' and you could replace the homemade caramelized white chocolate with these storebought versions.
See recipe card for quantities.
How to make White Chocolate Brownie Cookies:
Step 1: Cream it up: Cream the butter and sugar until super pale, light and fluffy.
Step 2: Add the egg: Thoroughly combine your egg until smooth.
Step 3: Dry ingredients: The dry ingredients are add and combined until no dry patches remain.
Step 4: Chocolate addition: The caramelized and plain old white chocolate are add in and stirred through your cookie dough.
Step 5: Scoop: Scoop your cookie dough out and bake for 12 minutes.
Step 6: Serve: These are perfect with a your favorite hot beverage or a large glass of cold milk.
FAQ's for the best White Chocolate Brownie Cookies
This needs to be set for these so it's best to make the white chocolate the day prior. Though this can be made ahead and kept at room temperature for several months.
Absolutely! The versatility of this recipe allows you to add your favorite mix-ins such as nuts, chocolate chips, or even a drizzle of caramel to make them uniquely yours.
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White Chocolate Brownie Cookies
Ingredients
- 180 grams / 6.3 ounces butter room temperature
- 100 grams / ยฝ cup caster/superfine sugar
- 70 grams / โ cup brown sugar
- 55 grams / 1 large egg room temperature
- 100 grams / 1 cup cocoa powder
- 200 grams / 1 ยผ cups plain flour
- 2 grams / ยฝ teaspoon baking powder
- 1 gram / ยผ teaspoon baking soda
- ยพ teaspoon sea salt
- 90 grams / 1.3 ounces caramelized white chocolate roughly chopped
- 90 grams / 1.3 ounces white chocolate roughly chopped
Instructions
Caramelizing White Chocolate
- To make the caramelized white chocolate, preheat the oven to 120C/250F.
- Toss the chocolate chunks into an even layer on lined baking sheet and bake for 10 minutes.
- Remove from the oven, stir with a spatula and return to the oven.
- Continue baking, removing and stirring every 10 minutes until smooth and caramelized (there will be a point around the 30-40 minute mark where it is super lumpy or gritty, but keep stirring and baking), approximately 50 minutes.
- Remove and set aside to set completely for several hours or preferably overnight.
Brookies
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.
- Add the egg and beat until all well combined, approximately 2 minutes.
- Add the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.
- Add the chopped white chocolates and stir through until combined.
- Scoop out cookie amounts (a large tablespoon amount) or and place on your baking tray.
- Place in the oven and bake for 12 minutes or until brown on the edges.
- Remove and allow to cool on the tray for 2 minutes.
- Remove and place on a cooling tray.
- Serve with a glass of milk.
Notes
- Cocoa Powder: The star ingredient here so youโll want a nice high quality unsweetened cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense.
- White chocolate: High quality white chocolate with minimum 30% cocoa solids works best here for a smooth caramelized white chocolate result. Some brands sell caramelized white chocolate sold as 'Caramilk' or 'Blondie' and you could replace the homemade caramelized white chocolate with these store-bought versions.
- Salt: Without salt the chocolate flavors will be dull, so it is essential to adding dimension to the brookies. Sea salt is best here, but rock or kosher salt also works well.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Al
This is an amazing recipe, they were so delicious! The hardest part was not eating them