White Chocolate Carrot Chewy Cookies
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 35 MIN |
The white chocolate is the perfect pairing for this carrot cookie is chewy and so perfect!
Ingredients
- 1/2 Cup Unsalted European Style Brown Butter (I used Danish Creamery)
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Sugar
- 1/2 Cup Packed Strained Carrots Finely Grated
- 1 Large Egg (Room Temp)
- 1/2 Tsp Vanilla
- 1 1/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/8 Tsp Ginger
- 1/4 Tsp Salt
- 1/2 Cup Chopped White Chocolate( I used a Lindt bar)
- Sea Salt Flakes to garnish (optional)
Instructions
This makes 6 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.
- Begin by making your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your brown butter has cooled strain the grated carrots using paper towels. Remove as much of the liquid out of them and use 1/2 packed cup of the strained carrots for this recipe. Next, in a large bowl combine your brown butter, carrots, sugars and whisk until combined.
- Strain in paper towels the carrots removing as much of the juice as you can you should have 1/2 cup packed after the strainning.
- Add carrots, eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chopped chocolate and gently fold until combined. Do not over mix.
- Refrigerate dough for 2-3 hours or over night to set. Once you're ready to use allow the dough to sit out for 30 minutes before using so it can soften a bit.
- Drop the dough balls by 1/4 cup or use a regular size ice cream scoop and only bake 6 at a time.
- Bake at 350 degrees for 10 minutes or until golden brown on the bottom.
- Once the cookies are ready you can fix the shape with a large round cookie cutter or a big cup.(Videos on my insta for reference)
- Also, when you fix the shape of your cookies if you choose to it's totally optional sprinkle some salt flakes on top.
- Allow the cookies to cool and enjoy these are amazing!
TIPS
- Cookies will look a little undone once taken out the oven they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Make sure your brown butter is cooled before you begin to make the cookie dough.
- It is important to cool the cookie dough balls before baking or they will spread too much and be very thin.
- Store cookies in the fridge for up to 5 days and take out desired amount about 1-2 hours before enjoying or microwave in 10 second increments until they are perfect for you!
- Share your pics with me on social media! #sweetmelibakery
