Simple Delicious Recipes
Brown Butter Malted Milk Chocolate Chip Cookies with slightly crisp edges and soft centres. These flavour rich cookies are the best cookies you will ever have.Â
Cookies have always been a weakness of mine. I don’t like cookies that are full of sugar and just chocolate. Over the years I have put a lot of time into creating a cookie dough which is full of flavour.Â
Today I am sharing this with you these delicious Brown Butter Malted Milk Chocolate Chunk Cookies. Made with browned butter and malted milk, this a recipe I have made many times. And they are perfect for the holiday season. Â
What sets these cookies apart from the other cookie are two key ingredients,  Browned butter and Malted milk powder.
Browned butter to me is liquid cooking gold. It is made when butter is cooked until the fat and milk separate and the milk from the butter sinks to the bottom of the pan and begins to brown creating this rich nutty flavoured butter. French chefs call this butter beurre noisette (hazelnut butter). This rich nutty flavour ups the flavour profile of cookies.
Browning butter is pretty quick. It doesn’t take that long, about 5 – 8 minutes. So do not leave it unattended , because it could so easily burn. Once melted, the butter will begin to turn golden brown and the milk solids at the bottom of the pan will toast. The kitchen will soon be filled with this nutty aroma and brown specks will form at the bottom. Transfer the browned butter to another bowl and make sure to scrape all the specks out of the pan because that’s where most of the flavour comes from.
Malted milk is an evaporated powder made with malted barley, wheat and whole milk. It is has a toasty, buttery flavour and adds a new layer of flavour to the cookies. It will have taste buds excited.Â
I have added a tablespoon of milk to the cookie dough. This is to make up for the loss of moisture in the browning process.
Use good quality chocolate or chocolate you enjoy eating. My favourites are Finest Belgian Dark Chocolate Couverture and Lindt Excellence Dark 70% Cocoa Chocolate Bar. I like to mix in milk chocolate chips to balance out the slight bitterness of the dark chocolate and add lush layers to the cookies.Â
Chill the cookie dough for at least 24 hours. It gives the flour time to hydrate and further enhances the taste.
To get the same size cookies weigh your cookie dough balls. Mine weighed 45 grams each.Â
To get big puddles of chocolate on top of the cookies, use press chunks of chopped chocolate onto the top just before baking.Â
Hi, just wanted to clarify – should the brown butter be put in the fridge so it could solidify and be creamed with the butter and sugar? Or is it supposed to be used while still in liquid form? Thank you!
Hi Rose, Yes, place the brown butter back into the fridge to solidify before creaming with sugar.