Brown Butter Chocolate Chip Cookies with Toasted Milk Powder
Brown butter and toasted milk powder turn regular chocolate chip cookies into something special. The nutty, caramelized flavors add depth without making the recipe complicated.
You’ll get cookies with crispy edges and chewy centers, plus that distinctive brown butter aroma that makes your kitchen smell incredible.
How to Brown Butter Without Burning It
Brown butter can go from nutty and fragrant to burnt and bitter in seconds. Cut your butter into pieces so it melts evenly, then cook over medium heat while stirring constantly. You’ll see it foam up first, then the foam will subside and the butter will turn golden brown.
Watch for the color change and listen for the sizzling to quiet down. When you smell toasted nuts and see brown bits at the bottom, remove it from heat immediately. The whole process takes about 5-7 minutes.
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Why Toasted Milk Powder Makes a Difference
Milk powder adds concentrated dairy flavor that pairs beautifully with brown butter. Toasting it in a dry pan for 3-4 minutes deepens that flavor and adds subtle caramel notes.
Stir the milk powder constantly while toasting – it can burn quickly. You’ll know it’s ready when it turns light golden and smells nutty. Let it cool completely before mixing into your dough, or it’ll melt your butter.
Brown Butter Chocolate Chip Cookies with Toasted Milk Powder
Ingredients
Equipment Needed
- Large skillet or saucepan
- Stand mixer or hand mixer
- 2 large baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
- Brown the butter: Cut butter into pieces and place in a light-colored skillet or saucepan. Cook over medium heat, stirring constantly, until butter melts, foams, and turns golden brown with brown bits at the bottom, about 5-7 minutes. Pour into a bowl, including all brown bits, and let cool for 15 minutes.
- Toast milk powder: Toast milk powder in a dry skillet over medium heat, stirring constantly, until light golden and fragrant, 3-4 minutes. Transfer to a plate and let cool completely.
- Mix wet ingredients: Add both sugars to the cooled brown butter and mix well. Beat in egg, egg yolk, and vanilla until combined. The mixture may look slightly curdled – that’s normal.
- Combine dry ingredients: In a separate bowl, whisk together flour, toasted milk powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Chill dough: Cover dough and refrigerate for at least 2 hours or overnight. This firms up the brown butter and prevents spreading.
- Prepare for baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared sheets.
- Bake cookies: Bake for 10-12 minutes, until edges are set and lightly golden but centers still look slightly underdone. Sprinkle with flaky salt immediately. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
