Woah, that title is a mouthful. I promise though, they are dead easy to make and are freaking delicious.
If you have never browned butter before, you are in for a treat. Brown butter or beurre noisette took the baking world by storm about three years ago, so when I first tried my hand at making it, I was hooked. If something had butter, you better believe I was going to brown it.
Essentially, brown butter is melted butter that you take just past the ‘melted stage’. By continuing to melt the butter, after it has already turned liquid, it takes on this gloriously nutty rich flavour, as the milk solids caramelise. You can use brown butter in both sweet and savoury dishes and whatever recipe you use it in, it adds this wonderfully rich depth of nutty-caramel goodness.
But like most baking trends I adopt, I completely forgot about the magical taste of brown butter. It wasn’t until I saw a stuffed cookie recipe on the ‘gram that I remembered this recipe. An oldie, but goldie – this recipe is another forgotten recipe that I’m bringing back to share. Brown butter, white chocolate AND Nutella? You need to make this, now.
This recipe has been adapted from Top with Cinnamons stuffed cookie recipe. The original recipe uses cocoa powder, but I wanted to flavour my cookie with browned butter instead of chocolate, to give a rich almost toffee-like flavour. Brown butter and white chocolate are a perfect match, but you could, of course, use milk or dark chocolate. I have also swapped the Nutella for Biscoff spread in the past, which is delicious too!
Ingredients for 8 Cookies:
- 70g butter
- 175g light brown sugar
- 1 large egg
- 160g plain flour
- ½ tsp baking powder
- 50g white chocolate, chopped into chunks
- approx 50g Nutella
- Preheat the oven to 180oc and line two large trays with greaseproof paper
- Begin by browning the butter. Place the butter into a small saucepan, on a low-medium heat and begin to slowly melt. After it has melted fully, it will begin to foam, cackle and spit. Keep it on the heat until it starts to turn a deep golden colour and brown flecks appear at the bottom. Pour the butter into a glass or metal bowl and leave to cool
- Add the sugar and egg to the cooled butter and whisk until fully incorporated
- Next, fold in the flour and baking powder until no floury patches remain. Finally, fold in the white chocolate chunks
- Using your hands, take 1 tablespoon of dough mix and roll it into a ball, then flatten it. Place it on the baking tray and put a small blob of Nutella in the middle (about half a teaspoon). Take another tablespoon of dough, roll it into a ball, flatten it, place it on top and seal the edges. Repeat this process until you have 8 cookies.
- Bake in the oven for 10-12 minutes or until the edges are golden. The middle will still seem a little soft, but it will firm up as it cools.
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