freshly baked brown butter gingerbread choco cookies

Tony’s Brown Butter Gingerbread Choco Cookies

This wonderful cookie recipe combines not one, but two varieties of Tony’s Chocolonely chocolate, dark and gingerbread, to create a buttery mouthful of deliciousness that is nothing short of cookie heaven.


  • 165g butter
  • 220g Fairtrade brown sugar
  • 270g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 egg at room temperature
  • ½ vanilla bean
  • 1 Tony’s 70% dark chocolate bar (180g), chopped
  • 1 Tony’s 32% gingerbread milk chocolate bar (180g), chopped
  • Sea salt or fleur de sel, for sprinkling


For the brown butter:

  • Melt your butter in a small pot or a frying skillet over medium heat.
  • Stir occasionally to make sure your butter is browning evenly.
  • Once your butter has changed from yellow to golden brown, remove from the pan and cool down over a bowl of ice.
  • Mix with a spatula to cool down and set aside.

For the cookies:

  • Sift the flour, bicarbonate of soda, baking powder and salt together. Set the mixture aside.
  • In a mixer with paddle attachment, beat the cooled brown butter with the sugar until fluffy and light.
  • While the mixer is running add the egg followed by the scraped out contents of the vanilla bean half.
  • Slowly add the sifted dry ingredients and scrape the bowl down.
  • Add the chopped Tony’s (70% pure and gingerbread milk chocolate) and mix to incorporate.
  • Using an ice cream scoop, place the cookie dough on a sheet tray lined with parchment paper.
  • Chill on a baking sheet for 5 to 10 minutes. The longer it chills, the better.
  • Bake at 180°C for about 12 minutes and voila! You’ve got yourself some cookies.

Tony’s Chocolonely is on a mission to end slavery in the chocolate industry. All Tony’s Chocolonely bars are Fairtrade and completely delicious.

This recipe has been shared as part of our Fairtrade Fortnight 2022 Choose The World You Want festival.

Visit the Choose The World You Want festival