
Brown Butter Chocolate Chip Cookies
Brown butter possesses a remarkable enchantment, capable of transforming an already perfect chocolate chip cookie into something truly extraordinary. The butter undergoes a delightful metamorphosis, becoming more flavorful and exuding a tantalizing aroma of toasted nuts. The addition of milk powder works wonders in these cookies as well. It intensifies the butter's caramel-like essence, further enhancing its allure and instantly capturing one's heart.The significance of the chill time in this recipe cannot be overstated. Without it, the melted butter would cause the cookies to spread thinly and result in a crisp texture. Our goal is to achieve a delicate balance of slightly crisp edges with irresistibly soft centers. Moreover, the chill time allows the cookies to mature and develop an even more complex flavor profile. Each bite becomes a testament to the magic of this process, leaving a lasting impression.
Ingredients
- 1 c. (2 sticks) butter
- 1 tbsp. milk powder
- 3/4 c. packed brown sugar
- 1/2 c. granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 c. chocolate chips
Instructions
- In a small skillet or saucepan over medium heat, melt butter. Stirring occasionally, continue to cook butter and bring to a simmer. Let butter simmer until butter starts to turn golden. Once butter quiets and stops sizzling, give it another stir and check that it has turned a deep golden color. Remove from heat and pour into a medium heatproof bowl, scraping all of the brown bits into the bowl. Let cool for about 15 or 20 minutes.
- Add milk powder to browned butter and whisk until dissolved. Add sugars and whisk until combined, then add eggs and vanilla and whisk until creamy.
- In another medium bowl, whisk flour, baking soda, and salt together. Add dry ingredients to wet and stir with rubber spatula until just combined. Add chocolate chips and stir to combine.
- Cover in plastic wrap and chill for 2 hours.
- Preheat oven to 350° and line 2 large baking sheets with parchment. Scoop about 2 tablespoons worth of dough and roll into a ball. Place on prepared baking sheets 2” apart.
- Bake until edges are golden and set and middles are still soft 10 to 12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to let cool completely.
Nutrition
Calories: 6223kcalCarbohydrates: 791gProtein: 70gFat: 303gSaturated Fat: 186gTrans Fat: 8gCholesterol: 935mgSodium: 2754mgPotassium: 861mgFiber: 21gSugar: 545gCalcium: 889mgIron: 23mg
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