Bakery-Style Brown Butter Chocolate Chip Cookies
Yield
16–18 medium cookies
Ingredients
- 170 g (12 tbsp) unsalted butter
- 25 g (3 tbsp) milk powder (to be toasted)
- 160 g packed dark brown sugar
- 80 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 120 g all-purpose flour
- 100 g bread flour
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 tsp vanilla extract
-
170–200 g chocolate (roughly chopped)
(mix of chips + chopped bar works best; brands like Guittard or Ghirardelli hold up well)
- Flaky salt (optional)
Directions:
1) Toast milk powder
- Cook milk powder in a dry skillet over medium-low heat.
- Stir constantly until golden and nutty (3–5 min).
- Transfer to a bowl to cool.
2) Brown the butter
- Melt butter over medium heat.
- Continue cooking, swirling, until deep golden with brown flecks and smells nutty.
- Immediately remove from heat.
Important: Pour into a mixing bowl and let cool 10–15 minutes (warm, not hot).
3) Combine butter + milk powder
- Stir toasted milk powder into the warm brown butter.
- This step amplifies that toasty flavor throughout the dough.
4) Mix sugars
- Add brown sugar and granulated sugar to the butter.
- Whisk until glossy and smooth (about 1 minute).
5) Add eggs + vanilla
- Whisk in egg + extra yolk + vanilla until thick and slightly lighter in color.
6) Add dry ingredients
- Stir in flours, baking soda, and salt.
- Mix just until combined—do not overmix.
7) Fold in chocolate
- Add chopped chocolate and chips.
- Dough should be soft but not runny.
8) Rest the dough (key step)
- Cover and refrigerate 24–48 hours.
9) Shape
- Scoop ~60 g portions.
- Form into tall, rough mounds (not smooth balls).
10) Bake
- Oven: 350°F (175°C)
- Bake 11–14 minutes
Look for:
- Edges set and golden
- Centers still soft/pale
11) Finish
- Sprinkle lightly with flaky salt immediately after baking (optional)
- Cool on pan 5–10 minutes before moving.
What to expect
- Edges: crisp, caramelized
- Centers: soft, chewy, slightly gooey
- Flavor: deep toffee/butterscotch notes from brown butter + toasted milk powder
- Chocolate: melty pockets + structure from mixed textures
Small adjustments if needed
- Too thick: gently flatten dough before baking
- Too thin: chill longer or add 10–15 g more flour
- More chew: increase bread flour slightly
- Softer overall: pull 1–2 minutes earlier
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