Salted Brown Butter Chocolate Chips Cookies (aka Hooper's Dupers)

There is a bakery in Rossland, Canada that makes the most epic cookies ever. They are made with browned butter and dusted with flaked salt across the top. If that wasn’t enough - this bakery dots the top of each cookie with the chocolate ‘chips’ that are in the cookie.

It’s ridiculous how good they are. After eating more than my share of them, and going back to buy more, I decided I should figure out the recipe. So I figured out the recipe. The hardest part was finding the chocolate chips that were the right shape. They need to be flat and round - not like the ‘drops’ that you can usually find.

The bakery also uses dark chocolate. I could not find dark chocolate in these ‘chips’ but I am constantly on the hunt and I will find them one day and turn them into these cookies and we will all eat them in one sitting.

When you’re making the cookies, the tricks are:

  • Browned butter is not a job to do when you’re in a hurry. It’s a fine line between brown butter and burned butter. Also, you should do it on low heat which means it takes FOREVER.

  • Salt the cookies as soon as they come out of the oven and dot them with the extra chocolate. Both things need to melt into the cookie and cool together to make it work.

  • This batter gets weird as it cools down. I recommend baking them off quickly. I have two ovens here, but you can also put two cookie sheets into the oven as long as they are both in the center of the oven.

Salted Brown Butter Chocolate Chip Cookies

“Hooper’s Dupers”

makes two dozen



1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 1/2 cup chocolate pieces

salt flakes



STEP 1

Preheat oven to 350 degrees.

In a saucepan, melt the butter over medium heat and continue to cook, whisking, until the butter turns brown and begins to separate into solids. Catch it before it gets too dark. I like it to be about the color of dark amber. Remove from heat and let cool slightly.



STEP 2

In the bowl of a stand mixer, combine together the butter with both sugars. Whisk in the egg and vanilla until light and fluffy.



STEP 3

Add the flour and baking powder. Blend until just barely combined then pour in one cup of the chocolate chips. Mix well.



STEP 4

Bake 10 minutes. When the cookies are done, immediately sprinkle the top of each one with flake salt. Top each cookie with two chocolate chips and let cool completely. Store in an airtight container for one week.

My famous chocolate chip cookies

The original, the OG, inspired by Ruth Wakefield’s original recipe. And if you don’t know who that is, you’re in luck! The post has the whole history of the cookie.

CookiesAlexandra Hedincookies, Favorite