Brown Butter Milk Chocolate Cookies
These Brown Butter Milk Chocolate Cookies make the most incredibly nutty and chocolatey cookie. To create this flavor bomb I used a large milk chocolate bar that I chopped up, brown butter and topped with flaky sea salt.
Servings: 24 cookies
Ingredients
- 1 cup salted butter
- 1 ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 2 ¼ cup all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup chopped milk chocolate or chocolate chips
- flaky sea salt for garnish optional
Instructions
- In a pan over medium heat melt and brown the butter. Constantly stir the butter over medium heat until it melts and starts to turn brown and give off a nutty aroma. It will foam up and should take 3-5 minutes. When it starts to brown, immediately remove from the heat, transfer to a heat proof bowl and allow to cool for 10 minutes.
- In the bowl of a stand mixer combine browned butter, light brown sugar, granulated sugar and vanilla extract. Mix for 30 seconds until combined.
- With the mixer on low add the eggs, one at a time, and then the flour, corn starch, baking soda and salt. Mix until incorporated. Remove the bowl from the mixer and add the chocolate chunks or chips, and use a rubber spatula to fold them in until evenly distributed.
- Line a large baking sheet with wax paper or parchment paper. Use a medium sized cookie scoop to make 24 even cookie dough balls. Chill for at least 30 minutes but up to 24 hours.
- When ready to bake, preheat the oven to 350° and line a cookie sheet with parchment paper or spray with nonstick cooking spray. Evenly space cookie dough balls about 2 inches apart and bake for 9-10 minutes, or until the edges are just set. Remove from the oven and allow to cool for 3 minutes on the cookie sheet before transferring to a cookie rack to cool completely. Top with flaky sea salt and enjoy!