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Brown butter gingerbread choco cookies

December 10, 2020

If we had to describe these cookies in just three words, this is what we'd say: ooey gooey, chewy, holiday. Okay, so technically that's four words, but we just can't choose!

Our friend, and NYC pastry chef extraordinaire, Isabel Coss dreamt up this easy-to-make cookie recipe and with it made our holiday dreams a reality. On December 8th 2020, Isabel joined us on a very special Instagram live to show us how to make the recipe like a real master. So keep an eye out in this recipe for Isabel's insider pastry chef tips.

Ready? Get set.. bake!

Here's what you'll need:

1+1/2 stick butter

½ cup brown sugar

½ cup sugar in the raw

2 cups flour, all purpose

1/2 tsp baking powder

½ tsp baking soda

½ tsp salt, kosher

1 egg, room temperature

½ vanilla bean

1 Tony's 70% dark chocolate bar, chopped

1 Tony's 32% gingerbread milk chocolate bar, chopped

Sea salt or fleur de sel, for sprinkling

For the brown butter:

Melt your butter in a small pot or a frying skillet over medium heat. Stir occasionally to make sure your butter is browning evenly. Once your butter has changed from yellow to golden brown, remove from the pan and cool down over a bowl of ice. Mix with a spatula to cool down and set aside.

For the cookies:

Sift flours, baking soda, baking powder and salt together. Set the mixture aside.

In a mixer with paddle attachment, beat the cooled brown butter with the brown sugar and raw sugar until fluffy and light. While the mixer is running add the egg followed by the scraped out contents of vanilla bean half. Slowly add the sifted flours and scrape the bowl down. Add the chopped Tony's (70% pure and gingerbread milk chocolate) and mix just to incorporate.

Using an ice cream scoop, place the cookie dough on a lined sheet tray with parchment paper. Chill on a baking sheet for 5 to 10 minutes. The longer it chills, the better. Bake at 350F for about 12 minutes and voila! You've got yourself some cookies.


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