Ingredients
Equipment
Method
Browning the Butter (and Adding the Twist)
- First, brown the butter. Place your 10 tablespoons of salted butter in a 1-quart stainless steel saucepan over medium heat. Watch closely as the butter melts, foams, and transforms into a golden color with tiny brown specks at the bottom, and a dense, golden foam on the surface. The aroma will shift from sweet dairy to a beautiful nutty, toasted scent. This typically takes 8-10 minutes.
- Immediately pour the perfectly browned butter into a large mixing bowl to stop the cooking. While the butter is still warm, stir in 1-2 tablespoons of non-fat dry milk powder until fully dissolved. This will deepen the nutty, caramel flavors.
- Allow the brown butter to cool for 20-30 minutes until it reaches a temperature just warmer than room temperature (32-34°C or 90-93°F with a digital thermometer).
Dry Ingredients
- In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients really well to ensure even blending.
Wet Ingredients (Part 1)
- Take your cooled brown butter (with the toasted milk powder mixed in) and add both the light brown sugar and granulated sugar to it in a large bowl. Mix gently with a spatula until just combined, resembling thick wet sand.
Wet Ingredients (Part 2)
- Now, add the room temperature egg, milk, and pure vanilla extract to the sugar and butter mixture. Mix until everything is well incorporated and looks creamy, avoiding vigorous beating.
Combine & Chill
- Gradually add the flour mixture to the wet ingredients. Fold it in or mix on low speed just until mostly combined. Before all the flour is fully incorporated, stir in the dark chocolate chunks and semisweet chocolate chips. Continue mixing until evenly distributed throughout the dough.
- Cover the bowl tightly and refrigerate the dough for 1-4 hours (minimum of 2 hours is best for optimal results).
Preheat & Prep
- Preheat your oven to 375°F. Line two large cookie sheets with parchment paper.
Scoop & Bake
- Use a 1.35-oz cookie scoop to portion the dough into approximately 14 pieces (each about 2 oz or 56g). Roll each portion into a smooth ball. Place them onto your prepared baking sheets, spaced about 3 inches apart.
- If desired, press a few extra chunks of chocolate onto the tops of the dough balls. Do not flatten the dough balls. Bake for 8-10 minutes until the tops are golden, edges are lightly browned, and centers still look soft.
Cool & Finish
- Let the cookies cool on the baking sheet for 2 minutes to set up. Then, carefully transfer them to a wire rack to finish cooling completely.
- Optionally, sprinkle a little flaky sea salt on top of the warm cookies for a salty-sweet contrast. Enjoy!
Nutrition
Notes
These brown butter chocolate chip cookies are best enjoyed warm with a cold glass of milk or a scoop of vanilla ice cream. Store cooled cookies in an airtight container at room temperature for 3-5 days; adding half a slice of bread can keep them extra soft. Raw cookie dough can be frozen for up to 3 months, and baked cookies for up to 2 months. To bake from frozen, simply add 2-4 minutes to the regular baking time. Accurate ingredient measurement, especially flour, and adequate chilling time (at least 2 hours) are crucial for the best texture and flavor. Using chopped dark or bittersweet chocolate instead of just chips will create superior melty puddles. Nutrition information is estimated based on common ingredients and serving sizes and may vary.