Malted Milk Brown Butter Chocolate Chunk Cookies

Step 1

​​In a small, light-colored (inside) saucepan, melt the butter over medium heat. Once the butter melts, it will get foamy and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended for long during the browning process as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom, about 8-10 minutes.

Step 2

Once achieved, remove from heat. Set the browned butter aside to cool down slightly before we assemble the cookie dough batter.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, vanilla essence, eggs, and reserved brown butter. Whisk the wet ingredients well to thoroughly combine.

Step 4

In another medium bowl, combine the flour, malted milk powder, baking soda, baking powder, and salt. Whisk the dry ingredients well to combine. Then slowly add the flour mixture into the bowl and use a rubber spatula to fold the dry ingredients into the wet until just combined and there are no more streaks of flour.

Step 5

Then add the chopped chocolate and use a rubber spatula to fold the chopped chocolate into the cookie dough batter until evenly distributed throughout the batter.

Step 6

Line a quarter sheet pan with parchment paper and set aside. Use a large spring-loaded cookie scoop to form the cookie dough balls. Simply scoop and then pop the cookie dough ball out onto the prepared quarter sheet pan (it’s okay if they’re touching)- do not roll the cookie dough balls in your hands. Repeat this process until all cookie dough balls are formed- you should end up with about 18 cookies. >> Pro tip: As you work through the dough, be sure to dot the top of the dough balls with pieces of chopped chocolate; this will give you those lush chocolate puddles on the surface of the cookie, too!

Step 7

Cover the sheet pan with plastic wrap or foil and transfer the shaped cookie dough into the refrigerator to chill for at least 2 hours and up to 24 hours.

Step 8

When ready to bake, preheat the oven to 350°F. Line two (if baking all of the cookies) large baking sheets with parchment paper. Place about 7-8 cookie dough balls (or the desired amount of cookies) onto the sheet with some space between each one as spreading will occur. Bake the cookies at 350°F until lightly golden brown, about 9-10 minutes.

Step 9

As soon as the cookies exit the oven, gently drop/tap the baking sheet on the counter to deflate the cookies and encourage the chocolate to spread out and puddle- I like to do this about 2 times. Then sprinkle the cookies with flaky salt, if desired. Let the cookies stand for at least 5-7 minutes to cool slightly. Enjoy!