Looking for the most incredible cookie packed with flavor? These Brown Butter Milk Chocolate Cookies are one of my top 5 recipes and I always make these up for company or if I’m craving chocolate. These also freeze really well, either as dough or already baked, and will stay fresh for up to 3 months in the freezer. This recipe is easy and makes 24 nice sized cookies. See below for the recipe and some recipe tips to ensure they come out perfect every time!
Jump to Recipe Print Recipe
Recipe Tips:
- Underbaking the cookies:This is essential to getting the texture right. I bake my cookies for 9 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a dryer cookie, feel free to bake for 11 minutes. They’re still delicious, but I’m a sucker for a chewy cookie🙂
- Corn starch:Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough:Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win win🙂
- Cookie dough scoop:I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I likethis setbecause it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet:For all of my cookie recipes you I suggest you use acookie sheet.You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
This is one of my all time favorite recipes. If you end up trying it, please leave a rating and review below! 🙂
Brown Butter Milk Chocolate Cookies
Emily – My Messy Kitchen
These Brown Butter Milk Chocolate Cookies make the most incredibly nutty and chocolatey cookie. To create this flavor bomb I used a large milk chocolate bar that I chopped up, brown butter and topped with flaky sea salt.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 9 minutes mins
Chill Time 30 minutes mins
Course Dessert
Servings 24 cookies
Ingredients
- 1 cup salted butter
- 1 ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 2 ¼ cup all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cup chopped milk chocolate or chocolate chips
- flaky sea salt for garnish optional
Instructions
In a pan over medium heat melt and brown the butter. Constantly stir the butter over medium heat until it melts and starts to turn brown and give off a nutty aroma. It will foam up and should take 3-5 minutes. When it starts to brown, immediately remove from the heat, transfer to a heat proof bowl and allow to cool for 10 minutes.
In the bowl of a stand mixer combine browned butter, light brown sugar, granulated sugar and vanilla extract. Mix for 30 seconds until combined.
With the mixer on low add the eggs, one at a time, and then the flour, corn starch, baking soda and salt. Mix until incorporated. Remove the bowl from the mixer and add the chocolate chunks or chips, and use a rubber spatula to fold them in until evenly distributed.
Line a large baking sheet with wax paper or parchment paper. Use a medium sized cookie scoop to make 24 even cookie dough balls. Chill for at least 30 minutes but up to 24 hours.
When ready to bake, preheat the oven to 350° and line a cookie sheet with parchment paper or spray with nonstick cooking spray. Evenly space cookie dough balls about 2 inches apart and bake for 9-10 minutes, or until the edges are just set. Remove from the oven and allow to cool for 3 minutes on the cookie sheet before transferring to a cookie rack to cool completely. Top with flaky sea salt and enjoy!
Keyword brown butter, chocolate chip cookies, cookies
Related Recipes
Cosmic Brownie CookiesFrosted Confetti Cookie BarsChocolate Chip Cookie CakePeppermint Hot Chocolate Sandwich Cookies
Previous Post: « Buffalo Chicken Bombs
Next Post: Cocoa Krispie Treats »
