Brown Butter Cookie Cake

Preparation: 1 hour
Bake time: 20-25 minutes
Yield: 1 9-inch cookie cake (6-8 svg.)

Brown Butter Cookie Cake
230g all purpose flour
1 tsp. baking soda
10g corn starch
1 tsp. salt
226g unsalted butter (2 sticks)
160g dark brown sugar
70g granulated sugar
1 egg plus 1 egg yolk, room temperature
1 1/2 tsp. vanilla extract
250g semi-sweet chocolate (chips or chunks)

Brown Buttercream Frosting
113g unsalted butter (1 stick)
227g powdered sugar
2 tbsp. milk of choice
1/4 tsp. salt


Brown Butter Cookie Cake
In a large saucepan, combine add the 226g of butter for the cake and the 113g butter for the brown buttercream. Place the heat on medium-low, and occasionally stir until the butter melts, and eventually starts to brown. Once the butter is an amber-brown color and has a nutty aroma, take the butter off of the heat and pour it into a heat-safe bowl. Leave the butter to cool in the fridge for 20-30 minutes, until it is not hot any more but not solid.

Preheat the oven to 350F/180C. Grease a 9-inch circle pan and set aside.

In a small bowl, whisk together the flour, baking soda, corn starch, salt, and chocolate chips. Set aside.

Once the brown butter has cooled down, transfer 170g of the butter to a large bowl. Whisk in both the brown and granulated sugar. Whisk in the egg until it is well combined with the mixture, then whisk in the egg yolk and the vanilla extract until it is well combined. Dump the flour mixture into the bowl, and mix until the flour is just fully incorporated with the mixture. Pour the dough into the greased circle pan. Bake the cookie cake for 20-25 minutes, until the edges are golden-brown and the middle of the cookie is set. Leave to cool before frosting.

Brown Buttercream Frosting
While the cookie is cooling, take the rest of the brown butter out of the fridge to come to room temperature. The butter should be solid, not liquid. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for one minute. Scrape down the sides of the bowl with a rubber spatula, and begin to slowly beat in the powdered sugar until it is fully combined with the butter. Scrape down the sides of the bowl and add in the milk and salt, mixing until combined. Transfer the butter to a piping bag and pipe onto the cookie cake once it has fully cooled. Serve and enjoy!

Store the cookie cake in an airtight container at room temperature to be enjoyed for up to three days after baking.

If you make this recipe for brown butter cookie cake with brown buttercream frosting, I would love to see it and know what you think! Tag me on instagram @doughlights and use the #doughlights. Thanks for stopping by!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s