I tried rosemary chocolate experiment that didn’t quite suit me but I was delighted with browned butter taste and decided to give second chance by adding just chocolate in the batter. The result was beyond my expectations.


  • 120 gr butter
  • 200 gr flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • pinch of salt
  • 130 gr brown sugar
  • 1 egg
  • 100 gr dark chocolate (cut into small pieces) or chocolate chips
  • 50 gr white chocolate (cut into small pieces) or chocolate chips

Slice butter into small pieces, put it in the skillet and melt it over medium heat stirring frequently.


When butter melts, it will start to foam up a bit.


You have to stir constantly and when butter gets lightly brown and develops nutty aroma, remove from heat and pour into heatproof bowl. Be careful not to burn butter. Let it cool for 30 minutes.


Mix butter and sugar for 1 minute. Add egg and mix for another minute. In another bowl combine flour, cornstarch, baking powder and salt. Add half of the dry ingredients, mix a little and add second half. Mix until combined. Cut both chocolates,put them in the batter and stir with spatula.


Line baking pan with parchment paper. Using 2 little spoons, grab some batter and put it in a pan, leaving enough space in between because cookies will spread while baking.


Preheat oven to 175 degree C.

Put baking pan in a fridge while waiting for the oven to heat.

Bake for 9-10 minutes. The cookies will be still soft so don’t touch them until they cool, otherwise they will break down.