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It’s Cookie Time! Today’s cookies are packed with chocolate and Daim chocolate candy. These little fellas are more than just a little snack on the side, so you might want to hold yourself back and enjoy them thoughtfully. These Browned Butter Daim Cookies will bring all the boys to the yard. For sure. And probably also the girls – so be warned ;) If you want to enjoy them yourself, I recommend hiding them as soon as they come out of the oven. Just in case…

Browned Butter Daim Cookies | Bake to the roots

Most recipes are pretty similar when it comes to the basic ingredients – fat, flour, and sugar. What makes the difference at the end is whatever you add additional to the dough. Chocolate, nuts, fruits or berries – there are many options. These cookies here have some chocolate candy added – does not only work with Daim candy. Almost any chocolate candy can enhance a regular cookie dough and make it better ;) You just have to keep in mind not to overload the cookies with the additional stuff. If the balance is off the results can be terrible…

As soon as something with caramel is added to cookie dough it is best to go with the rule “less is more”. I normally prefer the opposite “more is more”, but with caramel, you have to be careful. Too much will ruin the texture of a cookie because it melts during baking and that can lead to big holes in cookies or even worse it will leak out and then burn on the baking sheet. So better go light on anything with caramel inside. Chocolate is much more forgiving in this case – it is melting less quickly and normally stays where it is supposed to be ;)

Note: If you have recipes that ask for melted butter for the dough you should definitely try to use browned butter instead sometimes. Browned butter aka. nut butter has been cooked until the milk solids in the butter start to caramelize – they give the butter a nutty flavor that basically makes everything so much more flavorful! Cookies normally work well with browned butter. You can make browned butter in bulk and keep it in the fridge for weeks and use it in different bakes. It is soo good!

INGREDIENTS / ZUTATEN

(16-18 cookies)

3/4 cup (170g) butter
1 cup (200g) brown sugar
1 large egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (100g) chocolate chips
5.6 oz. (160g) Daim candy bars, chopped

(16-18 Cookies)

170g Butter
200g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
260g Mehl (Type 550)
1/2 TL Natron
1/2 TL Salz
100g Zartbitter Schokoladendrops
160g Daim Riegel, gehackt

DIRECTIONS / ZUBEREITUNG

1. Add the butter to a saucepan and bring to a boil. Let cook over medium-high heat until you can see dark spots and the butter smells a bit nutty. Be careful, the butter tends to splash quite a bit at the beginning. Remove from the heat and let cool down. Chop the candy bars and set aside.

2. Add the browned butter and sugar to a large bowl and mix on high speed until light and fluffy – about 4-5 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda, and salt and add to the bowl – mix until just combined. Add the chocolate chips and chopped Daim and fold in. Place in the fridge for about 2 hours or overnight.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Shape about 16-18 balls out of the dough and place with some space in between on the baking sheet (keep remaining dough in the fridge). Bake for 10-11 minutes until the edges are set and the cookies got some color. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

1. Die Butter in einen kleinen Topf geben und zum Kochen bringen. Bei mittlerer Hitzezufuhr so lange köcheln lassen, bis dunkle Punkte auf dem Boden des Topfes zu sehen sind und die Butter leicht nussig riecht. Vorsicht – die Butter neigt dazu am Anfang etwas zu spritzen. Vom Herd nehmen und abkühlen lassen. Die Daim Riegel grob hacken und zur Seite stellen.

2. Die gebräunte Butter und den Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen – dauert etwa 4-5 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Natron und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die Schokoladendrops und die gehackten Daim Riegel dazugeben und unterheben. Für etwa 2 Stunden (oder über Nacht) in den Kühlschrank stellen.

3. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig etwa 16-18 Kugeln formen und mit genügen Abstand zueinander auf das Blech setzen – Teigreste zurück in den Kühlschrank. Für 10-11 Minuten backen. Die Cookies sollten ein wenig Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.