Brown butter milk chocolate cookies

Soft and chewy brown butter milk chocolate cookies.

This recipe is for the milk chocolate lovers. These Brown butter milk chocolate cookies are going to be your new go-to recipe. These cookies are a dreamy mashup of a milk chocolate bar and a soft-baked cookie. They're buttery, gooey, chewy and bursting with rich flavour in every bite. These bakery style Brown butter milk chocolate cookies are going to become your new obsession.

Everything you'll need to make these cookies

This Brown butter milk chocolate cookie recipe has ingredients that you can mostly find in your pantry. You'll need a few extra ingredients to make these delicious cookies, but they're all pantry staples.

• Unsalted butter: you'll be turning this into brown butter.

• Eggs: Make sure they are room temperature.

• Vanilla: Well, I mean, obviously.

• All-purpose flour: This gives your cookies the right texture.

• Brown sugar: What's a cookie without sugar? The brown sugar gives these so much flavour.

• Salt: Balances the sweetness of the cookie.

• Baking soda: Allows your cookies to rise and spread.

• Milk powder: My secret ingredient. It gives the cookie dough that extra milky flavour!

• Milk chocolate wafers: Disc shaped chocolate that layers in the cookie.

Tips for the best Brown butter milk chocolate cookies

I've made these cookies so many times and they really are very easy. Here are the tricks you'll need to make these cookies perfect, every single time.

Don't leave your brown butter unattended.

Making brown butter is the trickiest part of this recipe. You want to make sure that you're not rushing the process. Always watch over the melting butter, it browns VERY quickly, so pretty please, do NOT walk away from it. Once you start seeing brown bits forming at the bottom, take the pan off the heat!

Use a stainless steel or light coloured pan

I've made this mistake before, but when browning your butter, make sure to use a light coloured pot or pan. This way, you can see the brown butter bits forming at the bottom. If you make it in a dark coloured pan, you won't know when your butter is browning!

Make sure eggs are at room temperature

You don't want super cold eggs in this recipe. Here's how you can warm up cold eggs for this recipe. Place them in glass with hot tap water for about 2 minutes before cracking.

Let the cookies CHILL, please!

I know this is the worst part, but these cookies end up perfect and chewy and gooey and thick if you let them chill in the freezer for at least a couple hours (the longer the better).

Ingredients

• 1 cup butter, unsalted (this will be browned)

• 1 1/4 cup dark brown sugar

• 1 egg

• 1 egg yolk

• 1 tsp vanilla

• 2 cups all purpose flour

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 tbsp milk powder

• 2 cups milk chocolate wafers, chopped

Directions

Browning the butter

1. In a sauce pan, add in the butter on medium-high heat. Allow the butter to melt slowly. It should start bubbling, and eventually form a foamy layer on top. If its splashing, reduce the heat. If it's not melting, turn up the heat slightly. While the butter is fully melted and bubbling, swirl saucepan to stir the butter, or use a spatula sparingly. You don't want to mix the butter too much. After about 5 or so minutes, you'll notice some brown bits at the bottom and a nutty aroma. Remove from the heat at this point. Pour into a large mix bowl and set aside.

Preheat the oven

2. Preheat the oven to 350F. If you like a cookie that is really soft on the inside but really crunchy on the outside, preheat it to 375F.

3. Line an aluminum baking sheet with parchment paper or a silicone baking sheet. Set aside.

Making the dough

4. Roughly chop the milk chocolate wafers on a cutting board.

5. For making the cookie dough, you can use a mixer or spatula and bowl. In the bowl with brown butter, add in the brown sugar and mix. Add in the vanilla, salt, egg and egg yolk. Mix well. Add in the flour, milk powder, baking soda and salt. Stir until incorporated.

6. Add the milk chocolate wafers into the cookie dough. Stir gently until fully combined.

7. Using a large cookie scoop, scoop the cookie dough directly onto the baking sheet. Ensure the dough balls are 1-2 inches away from each other.

Baking the cookies

8. If you are baking at 350F: bake the cookies for about 12- 14 minutes or until the edges are golden brown.

9. If you are baking at 375F: bake the cookies for about 10-12 minutes until the edges are brown and the top of the cookie is golden brown.

10. Once baked, remove from the oven. I like to use a round cookie cutter to help shape my cookies into perfect circles. Place the cookie cutter over the cookie and move in a circular motion. The motion and ring should help form the cookie into a perfect circle.

11. Top with flakey sea salt.

12. Allow the cookies to cool for at least 5 minutes. Enjoy!

13. I like to store in an air tight container to ensure freshness.

Storing cookie dough for later

14. If you are not baking the cookies right away, I like to store the dough for later. Scoop the cookie dough and place in a ziploc bag. You can store this in the fridge or freezer. When baking, just bake them from frozen for about 15 minutes.