Prep Time

80 min

Cook Time

12 min

Yield

18 cookies

Level

easy

Brown-butter cookies loaded with roughly chopped dark chocolate and white chocolate drops for contrast in every bite.

The contrast of dark and white chocolate against a butter-forward dough gives these cookies depth without being overly sweet. Roughly chopping the dark block creates pockets of melted chocolate alongside intact chunks.

Cookies - easy

Dark & White Chocolate Chunk Cookies

01

Ingredients

250g

Flechard Unsalted Butter 82%

200g

Brown sugar

100g

Granulated sugar

2 Eggs

Medium Size Eggs

350g

All-purpose flour

1 tsp

Baking soda

1 tsp

Fine sea salt

150g

Altinmarka Dark Chocolate Block, roughly chopped

100g

Altinmarka White Chocolate Drops

02

Method

Brown the Butter

Melt the butter in a saucepan over medium heat until it turns golden brown and smells nutty. Cool to room temperature.

Cream and Combine

Beat the browned butter with both sugars until light. Add eggs one at a time, then fold in flour, baking soda, and salt until just combined.

Add Chocolate and Chill

Fold in the chopped dark chocolate and white chocolate drops. Chill the dough for at least 1 hour to prevent excessive spread.

Portion and Bake

Scoop into 60g portions onto a lined tray. Bake at 180°C for 10-12 minutes until edges are set but centers look slightly underdone. Cool on the tray for 5 minutes before transferring.

Chef's note

Brown the butter lightly before creaming for a deeper, nuttier base flavor — cool it back to room temperature first or the dough will be too soft to portion. Chill the dough for at least an hour to prevent excessive spread and sharpen the contrast between a crisp edge and a soft center. Bake until the edges are set but the centers still look slightly underdone — they firm up on the tray.

Build the order