Milk Powder Brown Butter Chocolate Chip Cookies
The brownest butter!! + These cookies will make your kitchen smell like a bakery
back again,,
These cookies offer a unique twist on the classic chocolate chip cookie by incorporating toasted milk powder brown butter, resulting in an irresistible combination of nutty, caramelized, and chocolatey goodness.
INGREDIENTS
FOR TOASTED MILK POWDER BROWN BUTTER
102g unsalted butter
20g milk powder
FOR COOKIE DOUGH
35g unsalted butter (melted)
146g brown sugar
1 egg
16g light corn syrup (don't skip the corn syrup, as it plays a vital role in softening the texture and preventing sugar crystallization)
1 teaspoon salt
1 + 1/2 teaspoon vanila bean paste (or vanilla extract)
1/8 teaspoon cinnamon
1 teaspoon water
194g all-purpose flour (I used t55 flour)
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 teaspoon corn starch
53g milk chocolate chip (I use Michel Cluizel 39% milk chocolate)
48g dark chocolate chip (I use Michel Cluizel 70% dark chocolate)
50g milk chocolate (i use Valrhona 40% milk chocolate)
PROCESS
FOR TOASTED MILK POWDER BROWN BUTTER
Place a medium-sized skillet or saucepan over medium heat. Add unsalted butter to the skillet and let it melt completely.
Once the butter has melted, reduce the heat to low. Add milk powder, continue cooking the butter, stirring occasionally, until it turns a light golden brown color and has a nutty aroma. This process usually takes about 5-7 minutes. Be sure to keep an eye on the butter as it can quickly go from browned to burnt. Remove from heat and let it cool for a few minutes.
FOR COOKIE DOUGH
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, corn starch, baking soda and baking powder. Set aside.
In a separated large mixing bowl, combine brown sugar, light corn syrup, water, melted butter, egg, vanilla bean paste, cinnamon and salt. Pour the slightly cooled toasted milk powder brown butter over the sugars mixture and whisk until well combined. The mixture should become thick and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chocolate chips.
Cover the dough with plastic wrap or transfer it to an airtight container. Chill the dough in the refrigerator for at least 2 hours, or overnight for best results. (Chilling the dough helps the flavors meld together and prevents the cookies from spreading too much during baking)
Once the dough is chilled, remove it from the refrigerator. Scoop rounded balls of dough, using a large ice cream scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are golden brown. The centers may still look slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
Enjoy <3 xx