Description
Indulge in the rich, nutty flavor of Malted Milk Brown Butter Chocolate Chunk Cookies. These cookies combine the deep, toasted notes of brown butter with the unique malted milk powder and generous chunks of dark chocolate for a perfectly balanced, decadent treat. Chilled for the ideal texture and baked to golden perfection, each cookie offers a soft center with crisp edges and luscious pockets of melted chocolate, finished with an optional sprinkle of flaky Maldon salt to enhance every bite.
Ingredients
Brown Butter Base
- 1 cup (2 sticks) unsalted butter
Wet Ingredients
- ¾ cup granulated sugar
- 1 cup packed dark brown sugar
- 1 tablespoon vanilla essence (preferably vanilla bean paste)
- 2 large eggs
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Mix-ins & Garnish
- 10.5 ounces dark chocolate bars, roughly chopped
- Flaky Maldon salt, for garnish (optional)
Instructions
- Brown the Butter: In a small, light-colored saucepan, melt the butter over medium heat. Allow it to foam and bubble, then watch as it becomes a clear, light golden color. Stir occasionally, scraping the bottom to prevent burning until the butter turns deep brown with a nutty aroma and brown bits appear at the bottom—this takes about 8 to 10 minutes. Remove from heat and set aside to cool slightly.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, dark brown sugar, vanilla essence, eggs, and the cooled brown butter until thoroughly combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, malted milk powder, baking soda, baking powder, and kosher salt ensuring they are well incorporated.
- Mix Dough: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, folding gently until just combined without any visible streaks of flour. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chunks: Fold in the roughly chopped dark chocolate pieces evenly throughout the dough using a rubber spatula.
- Shape Cookies: Line a quarter sheet pan with parchment paper. Use a large spring-loaded cookie scoop to portion out dough balls, placing them directly onto the parchment paper without rolling. The dough balls can touch slightly. Aim for about 18 cookies. Dot extra chopped chocolate on top of each dough ball for extra chocolate puddles after baking.
- Chill Dough: Cover the sheet pan with plastic wrap or foil and refrigerate for at least 2 hours and up to 24 hours. This step improves the cookie texture and flavor.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place 7-8 cookie dough balls on each sheet leaving space between them to accommodate spreading. Bake for 9 to 10 minutes until cookies are lightly golden around the edges.
- Finish & Serve: Immediately after removing from the oven, gently tap the baking sheet on the counter 1-2 times to flatten the cookies slightly and encourage chocolate to spread. Sprinkle lightly with flaky Maldon salt if desired. Let cookies cool on the sheet for 5 to 7 minutes before serving to achieve the perfect soft but cooked texture.
Notes
- Use a light-colored saucepan for browning butter to better monitor color changes and prevent burning.
- Do not overbake cookies; remove them once lightly golden to keep centers soft and chewy.
- Chilling the dough is key for texture and flavor, so do not skip this step.
- If you prefer, substitute vanilla essence with vanilla extract but vanilla bean paste provides a richer flavor and speckled appearance.
- Adding flaky Maldon salt as garnish enhances the chocolate and balances sweetness but is optional.
- Use a spring-loaded cookie scoop for uniform cookie sizes and easy shaping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
