Copycat Broma Bakery Brown Butter Cookies Recipe

53

These Broma Bakery Brown Butter Cookies aren’t your run-of-the-mill dessert. They’re a celebration of browned butter—rich, nutty, and downright magical. I still remember the first time I browned butter; the smell alone was enough to convince me this ingredient belonged in every baked good I made. Naturally, when I stumbled across this iconic recipe, I felt like I’d struck gold.

How to make Broma Bakery Brown Butter Cookies

Broma Bakery Brown Butter Cookies (typically referring to the Brown Butter Chocolate Chip Cookies from Broma Bakery) are a signature recipe created by food blogger Sarah Fennel at Broma Bakery.

Ingredients

Wet Ingredients

• 1 cup (2 sticks) unsalted butter (to be browned)
• 1 cup brown sugar (light or dark, depending on preference)
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-in:

• 1 ½ cups chopped chocolate or chocolate chunks (semi-sweet or dark chocolate is recommended, but feel free to mix and match!)

Instructions to Make Brown Butter Cookies

Step 1: Brown the Butter

1. In a medium saucepan, melt the unsalted butter over medium heat. Stir occasionally as it begins to foam.
2. After a few minutes, the butter will turn golden brown and develop a nutty aroma. Take care not to burn it—watch it closely!
3. Remove the pan from the heat and pour the browned butter into a large mixing bowl. Let it cool for about 10 minutes.

Step 2: Prepare the Wet Mixture

1. Once the browned butter has slightly cooled, add the brown sugar and granulated sugar to the bowl. Whisk until well combined.
2. Stir in the egg, egg yolk, and vanilla extract. Whisk until smooth and creamy.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until well combined. Make sure not to overmix the dough—just combine until the flour is fully incorporated.

Step 5: Fold in Chocolate Chunks

1. Gently fold the chocolate chunks into the dough. Ensure they’re distributed evenly for melty pockets of chocolate in every cookie!

Step 6: Chill the Dough

1. Cover the cookie dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and enhances their flavor.

Step 7: Bake the Cookies

1. Preheat your oven to 350°F (175°C)—line two baking sheets with parchment paper.
2. Scoop out cookie dough balls (about 2 tablespoons per cookie) and place them 2 inches apart on the baking sheets.
3. Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
4. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Tips for Perfect Brown Butter Cookies

• Nail the Browning Process: Browning butter adds depth and complexity to the cookies, so take your time and keep an eye on it. The moment the butter turns golden and smells nutty, it’s done.
• Don’t Skip Dough Chilling: Refrigerating the dough allows the flour to hydrate and the flavors to meld. It also prevents the cookies from spreading too much in the oven.
• Use high-quality chocolate: opt for chocolate bars, chopped into chunks, rather than prepackaged chips. A mix of semi-sweet and dark chocolate ensures a rich flavor.
• Measure Flour Accurately: Scooping flour directly from the bag can lead to over-measuring. Use the spoon-and-level method to ensure your cookies don’t turn out dry.
• Don’t Overbake: Take the cookies out when the edges are golden and the centers are slightly under-baked. They firm up as they cool for the perfect chewy texture.

What to serve with

There’s nothing quite like enjoying a fresh batch of Broma Bakery Brown Butter Cookies, but pairing them with the right accompaniments can elevate them to a whole new level of indulgence.

1. Glass of Milk

A classic pairing, milk is practically synonymous with cookies! For the ultimate comfort food experience:

• Cold Milk: The coolness cuts through the richness of the Broma Bakery Brown Butter Cookies and creates a creamy contrast to the gooey chocolate chunks.
• Warm Milk: If enjoying Broma Bakery Brown Butter Cookies right out of the oven, a mug of warm milk works beautifully to match the cozy vibe. Add a dash of cinnamon or nutmeg for extra warmth.
• Non-Dairy Milk: Almond, oat, or coconut milk are excellent alternatives and bring subtle nutty or creamy undertones to the pairing.

2. Coffee

Brown butter cookies pair beautifully with coffee, especially if you enjoy a balance of sweetness and bitterness.

• Espresso or Americano: The strong flavor of coffee complements the nutty caramel notes in the Broma Bakery Brown Butter Cookies.
• Latte or Cappuccino: Creamy coffee drinks enhance the richness of the butter while softening the sweetness.
• Flavor Pairings: Try pairing with a hazelnut or caramel-flavored coffee to echo the flavors in the Broma Bakery Brown Butter Cookies.

Ingredients Substitutes

There’s no denying the magic of the original ingredients in Broma Bakery Brown Butter Cookies recipe, but sometimes you need to work with what you have on hand or accommodate dietary preferences.

1. Butter Substitute

Brown butter is the star of this recipe, but if you need to swap it out due to dietary restrictions or availability, consider these alternatives:

• Vegan Butter: Use a plant-based butter for a non-dairy option. It won’t brown quite the same way as regular butter, but it will still add richness and fat. Brands like Miyoko’s or Earth Balance work well.
• Coconut Oil: Refined coconut oil (which is neutral-flavored) can replace the butter one-to-one. While it won’t brown, it can provide a similar buttery texture. If you enjoy the flavor of coconut, use unrefined coconut oil for added depth.
• Ghee: Ghee is clarified butter, so it still provides a nutty flavor similar to browned butter. It might even enhance the recipe due to its slightly caramelized taste.
• Olive Oil: For a healthier option, replace butter with olive oil. Stick to a mild or light olive oil to avoid overpowering the cookies with a savory flavor.

2. Brown Sugar Substitute

Brown sugar lends moisture and chewiness to the cookies, as well as a caramel-like flavor. If you don’t have it or need an alternative:

• Granulated Sugar + Molasses: For every 1 cup of brown sugar, mix ¾ cup granulated sugar with 2 tablespoons molasses (light for light brown sugar, dark for dark brown sugar).
• Coconut Sugar: This is an excellent natural alternative. It has a deep, caramel-like flavor that complements the browned butter beautifully.
• Maple Syrup: Replace brown sugar with ⅔ cup pure maple syrup. However, you might need to reduce other liquid ingredients slightly to maintain the right dough consistency.

3. Granulated Sugar Substitute

The granulated sugar adds sweetness and helps create crispy edges in the cookies. If you’re out of it or need a substitute:

• Caster Sugar: A finer granulated sugar that will work just as well.
• Honey: For a natural sweetener, use ¾ cup of of honey for every 1 cup of of sugar. Like maple syrup, adjust other liquids to avoid overly soft dough.
• Stevia or Monk Fruit Sweetener: For a sugar-free option, replace sugar with low-calorie sweeteners according to their package instructions. Note that the texture may differ slightly.

4. Egg Substitutes

Eggs add structure and moisture to the cookies. If you’re baking for someone who is vegan or allergic to eggs, try these alternatives:

• Flax Egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg. Let it sit until it thickens, then add to the recipe.
• Applesauce: Replace each egg with ¼ cup unsweetened applesauce. This works especially well for adding moisture.
• Mashed Banana: Use ¼ cup mashed bananas instead of one egg. Keep in mind this will add a mild banana flavor to the cookies.
• Silken Tofu: Blend ¼ cup silken tofu until smooth and use it in place of an egg for structure.

5. All-Purpose Flour Substitute

If you’re avoiding gluten or looking for a different texture, you can substitute all-purpose flour with:

• Gluten-Free Flour Blend: Use a one-to-one gluten-free flour blend made for baking (e.g., Bob’s Red Mill or King Arthur). Chill the dough for a longer period, as gluten-free flours can sometimes result in softer cookies.
• Almond Flour: Substitute almond flour for a gluten-free option, but be sure to reduce the butter slightly as almond flour has a higher fat content. The cookies will likely be softer and more cake-like in texture.
• Oat Flour: A good alternative for a whole-grain option. Substitute one-to-one, but note the cookies may be slightly denser.
• Whole Wheat Flour: Replace up to half of the all-purpose flour for a nuttier flavor. Using solely whole wheat may make the cookies tougher, so balance it with a lighter flour if possible.

6. Baking Soda Substitute

Baking soda helps the cookies rise slightly and creates tenderness. If you don’t have baking soda:

• Baking Powder: Replace baking soda with twice the amount of baking powder (e.g., 1 teaspoon baking soda = 2 teaspoons baking powder).

7. Chocolate Chunk Substitute

Chocolate chunks bring gooey indulgence to these cookies. If you need to swap them out or add a unique twist, consider:

• Chocolate Chips: Standard semi-sweet or dark chips are a simple substitute.
• Chopped Chocolate Bars: Use your favorite gourmet chocolate bars and chop them into smaller pieces. Try flavors like salted caramel or hazelnut for added complexity.
• White Chocolate or Butterscotch Chips: For a fun twist, switch to white chocolate or butterscotch chips.
• Dried Fruit or Nuts: If you want to swap chocolate entirely, mix in dried cranberries, chopped dates, or toasted nuts like pecans or walnuts instead.

8. Vanilla Extract Substitute

Vanilla extract boosts the flavor of your cookies, but there are other ways to get that flavor profile:

• Vanilla Bean Paste: Use an equal amount for a more concentrated vanilla flavor.
• Maple Syrup: Adds a warm sweetness similar to vanilla, though slightly different in profile.
• Almond Extract: Replace half the amount with almond extract for a nutty twist.

9. Salt Substitute

Salt enhances all the sweet and nutty flavors in the cookies. If you’re missing it:

• Sea Salt Flakes: Sprinkle flakes over the cookies before baking for a gourmet finish.
• Kosher Salt: Works equally well; just ensure you measure it correctly since kosher salt grains are larger.
• Unsalted Butter: If using substitutes like vegan butter, check its salt content, as some are pre-salted. Adjust accordingly.

Final Thoughts

These Broma Bakery Brown Butter Cookies are truly indulgent, with caramel notes from the browned butter and pools of melted chocolate in every bite.

More Cookies Recipes:

• Copycat Pepperidge Farm Cookies Recipe
• Stranger Things Chips Ahoy Cookies Recipe
• Oreo Chocolate-Covered Pretzel Sandwich Cookies Recipe
• Costco Marshmallow Crispy Cookie Recipe
• Sam’s Club Cookie Dough Brownies Recipe