baking · vegetarian
Brown butter and malted milk chocolate chip cookies
Chewy-centered, crisp-edged cookies with deep toffee flavor from browned butter and malted milk powder, loaded with chopped chocolate and finished with flaky salt.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Whisk the brown butter with both sugars, then the egg, yolk and vanilla, until glossy.
-
2
Stir in the flour, malted milk powder, baking soda and salt, then fold in the chocolate.
-
3
Chill the dough at least 1 hour, or up to 3 days.
-
4
Scoop into 50 g balls and bake at 180°C (350°F) for 10-12 minutes until golden at the edges but soft in the center.
-
5
Sprinkle with flaky salt and cool on the tray 5 minutes.
