Brown Butter Milk Chocolate Cookies
Brown Butter Milk Chocolate Cookies
Ingredients
- 113 g butter, 1 stick, browned
- 110 g brown sugar, 1/2 cup + 2 tablespoons
- 20 g white sugar, 1 1/2 tablespoons
- 2 tablespoons vanilla extract, or vanilla bean paste
- 1 egg
- 1 egg yolk
- 170 g all-purpose flour, 1 1/3 cups + 1 tablespoon
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 180 g chopped milk chocolate, 1 cup, Tony's Chocolonely milk chocolate sea salt caramel bar recommended
- as needed flaky salt, for topping
Instructions
- 1
Brown the butter: Cut 113g (1 stick) of butter into cubes and place them in a pan. Place the pan on the stove over medium heat and cook until the butter is nicely browned and fragrant, with amber bits at the bottom.
⏱️ 8 min
- 2
Chop the chocolate: While the butter is browning, unwrap and finely chop 180g (1 cup) of milk chocolate. The baker recommends using a milk chocolate with caramel bits, such as Tony's Chocolonely milk chocolate sea salt caramel bar, as it enhances the flavor.
⏱️ 5 min
- 3
Cool the butter: Pour the browned butter into a clear glass bowl and set it aside to cool slightly. This prevents the eggs from cooking when added.
⏱️ 5 min
- 4
Combine wet ingredients: To the slightly cooled browned butter, add 110g (1/2 cup + 2 tablespoons) of brown sugar and 20g (1 1/2 tablespoons) of white sugar. Add 2 tablespoons of vanilla extract or vanilla bean paste. Whisk these ingredients together until well combined.
⏱️ 3 min
- 5
Add eggs: Crack 1 whole egg into the mixture, then separate and add 1 egg yolk. Whisk until the eggs are fully incorporated and the mixture is smooth.
⏱️ 2 min
- 6
Add dry ingredients: Sift 170g (1 1/3 cups + 1 tablespoon) of all-purpose flour into the bowl. Add 3/4 teaspoon of baking soda and 1 teaspoon of salt. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Fold in chocolate: Add the chopped milk chocolate to the dough and mix until just combined. Again, avoid overmixing.
⏱️ 1 min
- 8
Scoop and chill: Scoop the cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie for spreading. Sprinkle flaky salt on top of each scooped cookie dough ball.
⏱️ 4 min
- 9
Freeze the dough: Place the baking sheet with the scooped cookie dough into the freezer for 15-20 minutes. This step helps the cookies maintain their shape and become thicker when baked.
⏱️ 20 min
- 10
Preheat oven and bake: Preheat your oven to 350°F (175°C). Once preheated and the dough has chilled, bake the cookies for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 11 min•🌡️ 350
- 11
Cool and enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Milk Chocolate Cookies
- 113 g butter, 1 stick, browned
- 110 g brown sugar, 1/2 cup + 2 tablespoons
- 20 g white sugar, 1 1/2 tablespoons
- 2 tablespoons vanilla extract, or vanilla bean paste
- 1 egg
- 1 egg yolk
- 170 g all-purpose flour, 1 1/3 cups + 1 tablespoon
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 180 g chopped milk chocolate, 1 cup, Tony's Chocolonely milk chocolate sea salt caramel bar recommended
- as needed flaky salt, for topping
Instructions
- 1
Brown the butter: Cut 113g (1 stick) of butter into cubes and place them in a pan. Place the pan on the stove over medium heat and cook until the butter is nicely browned and fragrant, with amber bits at the bottom.
⏱️ 8 min - 2
Chop the chocolate: While the butter is browning, unwrap and finely chop 180g (1 cup) of milk chocolate. The baker recommends using a milk chocolate with caramel bits, such as Tony's Chocolonely milk chocolate sea salt caramel bar, as it enhances the flavor.
⏱️ 5 min - 3
Cool the butter: Pour the browned butter into a clear glass bowl and set it aside to cool slightly. This prevents the eggs from cooking when added.
⏱️ 5 min - 4
Combine wet ingredients: To the slightly cooled browned butter, add 110g (1/2 cup + 2 tablespoons) of brown sugar and 20g (1 1/2 tablespoons) of white sugar. Add 2 tablespoons of vanilla extract or vanilla bean paste. Whisk these ingredients together until well combined.
⏱️ 3 min - 5
Add eggs: Crack 1 whole egg into the mixture, then separate and add 1 egg yolk. Whisk until the eggs are fully incorporated and the mixture is smooth.
⏱️ 2 min - 6
Add dry ingredients: Sift 170g (1 1/3 cups + 1 tablespoon) of all-purpose flour into the bowl. Add 3/4 teaspoon of baking soda and 1 teaspoon of salt. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Fold in chocolate: Add the chopped milk chocolate to the dough and mix until just combined. Again, avoid overmixing.
⏱️ 1 min - 8
Scoop and chill: Scoop the cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie for spreading. Sprinkle flaky salt on top of each scooped cookie dough ball.
⏱️ 4 min - 9
Freeze the dough: Place the baking sheet with the scooped cookie dough into the freezer for 15-20 minutes. This step helps the cookies maintain their shape and become thicker when baked.
⏱️ 20 min - 10
Preheat oven and bake: Preheat your oven to 350°F (175°C). Once preheated and the dough has chilled, bake the cookies for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 11 min•🌡️ 350 - 11
Cool and enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min