Brown Butter Chocolate Chunk Cookies - Cebu Chocolate Gift Shop Recipe
Looking for Cebu’s best chocolate shop or the perfect recipe using bean-to-bar chocolate in Cebu? You’re in the right place. At Dahlia Chocolates, we craft award-winning chocolate from locally sourced Philippine cacao—made in small batches for big flavor. Whether you're searching for premium chocolate gifts in Cebu or simply want to bake something extraordinary at home, these Brown Butter Chocolate Chunk Cookies made with our 66% dark chocolate bar are the ultimate treat.
There’s something irresistibly nostalgic about a warm chocolate chip cookie—but when you elevate it with nutty brown butter and our single-origin 66% dark chocolate, it becomes something unforgettable.
Ingredients:
Yield: About 15 cookies
170g (¾ cup) unsalted butter
150g (¾ cup) brown sugar, packed
100g (½ cup) granulated sugar
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
1 tsp sea salt (plus extra for topping)
½ tsp baking soda
½ tsp baking powder
1 tsp cornstarch
200g (1 ½ cups + 2 tbsp) all-purpose flour
150g Dahlia Chocolates 66% dark chocolate bar, roughly chopped into chunks
Optional: 1 tsp instant coffee powder (to enhance the chocolate flavor)
Steps:
1. Brown the butter
In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and turns golden brown with nutty aromas and browned bits at the bottom—about 5–7 minutes. Remove from heat, transfer to a bowl and let cool in the fridge. Then allow to soften at room temperature prior to baking.
2. Mix the sugars & butter
In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract. Whisk until glossy and smooth.
3. Dry ingredients in
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cornstarch and instant coffee powder (if using). Stir the dry ingredients into the wet mixture using a spatula or wooden spoon—just until no flour streaks remain. Do not overmix.
4. Add the chocolate
Fold in the chopped Dahlia 66% chocolate, saving a few chunks for topping.
5. Chill the dough
Cover and refrigerate the dough for at least 2 hours, or ideally overnight for the best flavor and texture.
6. Bake!
Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper or silicone mat. Scoop 2-tablespoon-sized mounds of dough and place them a few inches apart. Top with extra chocolate chunks and a pinch of flaky sea salt.
Bake for 10–12 minutes, until edges are golden but centers still look slightly underdone. They’ll set as they cool!
7. Cool and devour
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm, or store in an airtight container for up to 3 days (if they last that long!). The cookie dough can also stay in the freezer for up to 3 months.
Happy baking! Cheers!
