By Miss Baker’s Bites
Brown Butter Chocolate chip cookies
14 steps
Prep:10minCook:13min
Let’s Elevate Your Cookie Game by mastering these Brown Butter Chocolate Chip Cookies! 🍪
🍪Brown Butter: To intensify that rich flavour, sprinkle in a secret ingredient: milk powder! This intensifies the brown butter taste and takes these cookies to a whole new level.
🍪Bring back the water: Add back a bit of softened butter to the mix. This step brings back the perfect amount of water that was lost in the browning process and ensures your cookies are soft and chewy.
🍪Don't rush the process: Chill your cookie dough in the fridge for at least an hour (or even overnight). This step allows for a better flavour development, giving you a cookie an out-of-this-world in taste and texture.
And voilà! You've got the BEST Brown Butter Chocolate Chip Cookies ever. Enjoy!
Updated at: Sat, 30 Sep 2023 15:08:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories232.2 kcal (12%)
Total Fat11.6 g (17%)
Carbs31.9 g (12%)
Sugars21.2 g (24%)
Protein2.6 g (5%)
Sodium102.2 mg (5%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
1. Add 85g or three quarters of the stick of butter to a small saucepan over medium heat. Leave the reserved tablespoon of butter aside.
Step 2
2. Once the butter is melted add in the milk powder.
Step 3
3. Stir constantly until the butter begins to foam, turns golden brown and smells nutty. Remove from heat.
Step 4
4. Add in the reserved butter and allow the butter to cool.
Step 5
5. In the bowl of a stand mixer with the paddle attachment or with a hand mixer, beat the butter and sugars until they are light and creamy, about 2 minutes.
Step 6
6. Add the egg and vanilla and beat again for another 2 minutes.
Step 7
7. In a separate bowl, whisk together the flour, baking soda and salt.
Step 8
8. Add about half of the flour mixture and mix till just combined with a spatula or on low speed in the stand mixer.
Step 9
9. Add the other half of the flour mixture and the chocolate chips. Mix and fold with a spatula or on low in a stand mixer. Make sure not to over mix!
Step 10
10. Refrigerate for at least 1 hour, ideally 24 hours. These can be refrigerated up to 72 hours.
Step 11
11. When ready to bake, preheat your oven to 350 degrees F and line your cookie sheet with parchment paper and set aside.
Step 12
12. If the dough refrigerated for longer than an hour, let dough sit at room temperature, about 15-20 minutes to allow the dough to slightly soften.
Step 13
13. Scoop out your cookies using a 2oz scoop and place the dough balls on the prepared cookie sheet, about 3 inches apart. Add more chocolate chips or chunks on top, if you’d like.
Step 14
14. Bake for 10-13 minutes, or until golden brown. Once out of the oven, sprinkle flaky salt, if using. Allow to cool for 5 minutes on the tray before moving the cookies to a cooling rack to cool completely. Enjoy!
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