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Brown Butter Chocolate Chip Cookies

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
These cookies offer a unique twist on the classic chocolate chip cookie by incorporating toasted milk powder brown butter, resulting in an irresistible combination of nutty, caramelized, and chocolatey goodness.

Equipment

  • Baking tray
  • Parchment paper
  • Large ice cream scoop
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Silicone spatula
  • Digital scale

Ingredients

FOR TOASTED MILK POWDER BROWN BUTTER 

  • 102 g unsalted butter
  • 20 g milk powder

FOR COOKIE DOUGH

  • 35 g unsalted butter (melted)
  • 146 g brown sugar
  • 1 egg
  • 16 g light corn syrup 
  • 1 teaspoon salt 
  • 1 + 1/2 teaspoon vanila bean paste 
  • 1/8 teaspoon cinnamon 
  • 1 teaspoon water 
  • 194 g all-purpose flour (I used t55 flour) 
  • 1/2 teaspoon baking soda 
  • 1/8 teaspoon baking powder
  • 1 teaspoon corn starch 
  • 53 g milk chocolate chip (I use Michel Cluizel 39% milk chocolate)
  • 48 g dark chocolatew chip (I use Michel Cluizel 70% dark chocolate)
  • 50 g milk chocolate (i use Valrhona 40% milk chocolate) 

Preparation

FOR TOASTED MILK POWDER BROWN BUTTER 

  1. Place a medium-sized skillet or saucepan over medium heat. Add unsalted butter to the skillet and let it melt completely.
  2. Once the butter has melted, reduce the heat to low. Add milk powder, continue cooking the butter, stirring occasionally, until it turns a light golden brown color and has a nutty aroma. This process usually takes about 5-7 minutes. Be sure to keep an eye on the butter as it can quickly go from browned to burnt. Remove from heat and let it cool for a few minutes.

FOR COOKIE DOUGH

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, corn starch, baking soda and baking powder. Set aside.
  3. In a separated large mixing bowl, combine brown sugar, light corn syrup, water, melted butter, egg, vanilla bean paste, cinnamon and salt. Pour the slightly cooled toasted milk powder brown butter over the sugars mixture and whisk until well combined. The mixture should become thick and smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix.
  5. Fold in the chocolate chips.
  6. Cover the dough with plastic wrap or transfer it to an airtight container. Chill the dough in the refrigerator for at least 2 hours, or overnight for best results. (Chilling the dough helps the flavors meld together and prevents the cookies from spreading too much during baking)
  7. Once the dough is chilled, remove it from the refrigerator. Scoop rounded balls of dough, using a large ice cream scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are golden brown. The centers may still look slightly underbaked, but they will firm up as they cool.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
  10. Enjoy the delicious brown butter chocolate chip cookies with a glass of milk or your favorite beverage!

These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week. Enjoy!

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