Brown Butter Chocolate Chunk Cookie Cake
Recipe type: Dessert
Makes: 8 servings
This is the best cookie cake that I’ve ever had. It has a a chewy center, crispy edges and a wonderful brown butter flavor.
  • 113g (1/2 cup) unsalted butter, softened
  • 50g (~1/4 cup) granulated sugar
  • 155g (~2/3 cup) packed light brown sugar
  • 55g (1 large) egg at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 190g (~1½ cups) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (~1½ cup) dark chocolate chunks
  • Buttercream and sprinkles for decorating (optional)
  1. Brown the butter: Heat butter in a small heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in chocolate chunks
  6. Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees
  8. Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
  9. Allow to cool before serving frosting and serving
Recipe by Keep It Sweet Desserts at