cookies: extra toasty brown butter chocolate chip

extra toasty makes them extra special, right?

Cookies have been on my mind. The toasted milk powder in this recipe lends an extra nutty, toasty depth that we all crave when we go for chocolate chip cookies.

These do not require an overnight stay in the fridge but please consider it as that is where the flavor activates. Good cookies come alive when they’ve been in the fridge for hours - the flavor is given an opportunity to become concentrated. You’ll taste everything you’ve worked hard for - toasty brown butter, caramelly brown sugar and salty-rich sweetness.

I have ideas for a series of cookie recipes, and the majority of them will stem from this recipe here.

I feel like people usually shop for CCC recipes based on their preferred texture first, and then flavor. These cookies are thick and chewy, but rolling the cookies in cane sugar before baking mimics that sort of crunchy-chewy texture you get from a really good bakery cookie.

The addition of 2 extra yolks also makes these cookies super fudgy in the center. The richness from the yolks is intended to make up for the moisture we lose when we brown the butter. This will impact the cookie’s texture days after baking (they’ll stay moist rather than drying out).

Yay for delicious cookies. :)

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EXTRA TOASTY CHOCOLATE CHIP COOKIES RECIPE

Makes: about 16 cookies | Prep Time: 45 minutes | Cook Time: 10-12 minutes | Chill Time: 30 minutes to overnight (optional)

INGREDIENTS

• 290 grams all purpose flour

• ¼ tsp. grated nutmeg

• ¾ tsp. baking soda

• 226 grams salted butter (about 180 grams after browning)

• 40 grams toasted milk powder

• 1 tsp. kosher salt

• 200 grams light brown sugar

• 50 grams cane sugar

• 1 large egg + 2 yolks

• 1 TB. pure vanilla extract

• 320 grams chocolate chips of choice (I use a combination of milk chocolate and semi-sweet)

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• 100 grams cane sugar for rolling dough

Toast the Milk Powder

1. To a skillet, add the milk powder and cook on a medium low setting.

2. Continuously stir the milk powder to break up any cooked pieces so they don’t brown too quickly or burn.

3. Once you’ve achieved an evenly golden brown mixture, set it aside to cool.

   

Prepare the brown butter

1. To a saucepan, add the butter and set to medium heat.

2. Once the butter has fully melted, stir gradually until the butter begins to foam. As the foam grows, continuously stir the mixture.

3. After a few minutes, the butter will begin to smell nutty, and bits of toasted milk solids will streak throughout the foam as you stir.

4. Play peek-a-boo with the foam and liquid butter underneath as you stir - you want to make sure those milk solids don’t go too dark, or they’ll burn.

5. Once the foam has mostly subsided and you can see the amber colored browned butter, remove the pan from the heat and transfer the butter to a large bowl.

Make the Cookie Dough

1. To a medium bowl, combine the flour and baking soda. Set aside.

2. To the bowl with the slightly cooled brown butter, add in the light brown sugar, 50 grams cane sugar, nutmeg and kosher salt.

3. Whisk together until fully combined and the sugar has mostly dissolved.

4. Whisk in an egg, the egg yolks and vanilla extract until the mixture becomes smooth and homogenous.

5. Add in the toasted milk powder and whisk until fully combined.

6. Add the flour mixture to the wet mixture in three additions. Whisk the flour in until just combined and mostly hydrated - some lingering dry bits are okay, just don’t overmix.

7. When adding in the last addition of flour, also add in the chocolate chips.

8. Fold the ingredients together until fully combined and the chips are evenly distributed, switching to a rubber spatula if necessary.

9. Line a sheet tray with parchment and line scoops of cookie dough onto it. They do not need to be spaced out since we aren’t baking them yet. I like using an ice cream scoop for measuring - my scoop measures roughly 2 tablespoons per scoop, but feel free to measure with your heart.

10. Cover the dough securely and place it into the fridge for 30 minutes to an hour, or overnight, depending on your patience. The longer you wait, the better the dough flavor, as always.

Bake the Cookies

1. Prepare a small bowl with cane sugar, about a half cup.

2. Roll each dough ball into the cane sugar until fully coated.

3. Place the cookies onto baking sheets lined with parchment or silpat. The cookies will spread just a bit, so leave about 2 inches worth of space in between.

4. Sprinkle each cookie with flakey sea salt, if desired.

5. Bake each cookie tray at 375 F for 10-12 minutes, depending on your oven and the size of the cookies. Rotate trays at the halfway mark.

6. The cookies will continue to bake on the sheet tray after being pulled from the oven.

7. Allow the cookies to cool at least 10 minutes before devouring, and enjoy!

Cookies will keep in an airtight container for up to 3 days.

Thank you all so much for reading! I’d love to know your thoughts if you try these cookies out. You really can’t go wrong with a chocolate chip cookie, and I’ve been wanting to update my recipe for some time now so…enjoy. :)

Channey <3