Brown Butter Cherry Chocolate Chunk Cookies
These cookies combine nutty brown butter, dark chocolate chunks, tart Morello cherries, and a dollop of almond frangipane. A sprinkle of flaky fleur de sel balances the rich dough. Chilling the shaped dough before baking controls spread and deepens the overall flavor.
Brown Butter Cherry Chocolate Chunk Cookies
These cookies combine nutty brown butter, dark chocolate chunks, tart Morello cherries, and a dollop of almond frangipane. A sprinkle of flaky fleur de sel balances the rich dough. Chilling the shaped dough before baking controls spread and deepens the overall flavor.
Ingredients
(Tap items to cross off as you bake)- 50 g (1/2 cup) almond flour
- 30 g (2 tbsp) unsalted butter, softened
- 25 g (2 tbsp) granulated sugar
- 15 g (1 tbsp) beaten egg
- 1/4 tsp almond extract
- 115 g (1/2 cup) unsalted butter
- 150 g (3/4 cup packed) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg (approx. 50 g), room temperature
- 1 tsp vanilla extract
- 180 g (1 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 100 g (3.5 oz) dark chocolate, chopped into chunks
- 60 g (1/3 cup) dried Morello cherries, roughly chopped
- 2 g (1/2 tsp) fleur de sel, for sprinkling
Step-by-Step Instructions
- 1Melt 115 g (1/2 cup) unsalted butter in a saucepan over medium heat for 4 to 5 minutes, swirling occasionally, until amber with browned specks, then pour into a bowl and let cool for 15 minutes until barely warm to the touch.
- 2Whisk 50 g (1/2 cup) almond flour, 30 g (2 tbsp) softened butter, 25 g (2 tbsp) granulated sugar, 15 g (1 tbsp) beaten egg, and 1/4 tsp almond extract in a small bowl for 1 minute until smooth and pale, then set aside.
- 3Whisk 150 g (3/4 cup packed) light brown sugar and 50 g (1/4 cup) granulated sugar into the cooled brown butter for 1 minute until glossy and combined.
- 4Add 1 large egg and 1 tsp vanilla extract, whisking vigorously for 2 minutes until the mixture thickens and turns pale caramel in color.
- 5Fold in 180 g (1 1/2 cups) all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine sea salt using a spatula for 1 minute until no dry flour pockets remain.
- 6Stir in 100 g (3.5 oz) chopped dark chocolate chunks and 60 g (1/3 cup) chopped dried Morello cherries for 30 seconds until evenly distributed throughout the dough.
- 7Divide the dough into 14 equal portions, flatten each piece slightly, place 1/2 teaspoon of frangipane in the center, and wrap the dough around the filling to seal into 14 smooth balls.
- 8Place the 14 balls onto a lined plate or tray, cover loosely with parchment, and chill in the refrigerator for 60 minutes until firm.
- 9Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 10Arrange the chilled dough balls 2 inches apart on the baking sheets, sprinkle tops with 2 g (1/2 tsp) fleur de sel, and bake for 12 to 14 minutes until the edges are set and golden brown while the centers remain soft.
- 11Let cool on the baking sheet for 10 minutes until firm enough to move, then transfer to a wire rack to cool completely.
Storage & Keeping Fresh:
Store baked cookies in an airtight container at room temperature for up to 4 days. Unbaked dough balls can be frozen in a sealed container for up to 2 months and baked directly from frozen with 1 to 2 additional minutes of oven time.
Frequently Asked Questions
Can fresh or frozen cherries be used instead of dried?
Dried Morello cherries are necessary for this recipe because fresh or frozen cherries release too much moisture during baking, which causes the dough to become soggy.
Why does the brown butter need to cool before mixing?
If the browned butter is too hot, it will melt the sugars too quickly and scramble the egg, leading to greasy and flat cookies.
Can the frangipane filling be prepared ahead of time?
Yes, the almond frangipane can be mixed up to 2 days in advance and kept in an airtight container in the refrigerator until assembly.