Ingredients
Equipment
Method
Browning the Butter with a Twist
- Melt 140g of salted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of non-fat dry milk powder and stir constantly until the butter turns a rich golden amber color with fragrant dark specks (about 8-10 minutes).
- Immediately pour the browned butter into a large mixing bowl and place in the freezer for about 10 minutes to cool until opaque and firm, ideally reaching 34°C (93°F).
Preparing the Dough Base
- In a medium bowl, whisk together 175g all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt until no lumps remain.
- Combine the cooled brown butter with 50g granulated sugar and 100g brown sugar. Mix until the texture resembles wet sand.
- Add 1 large egg, 15ml milk, and 1 teaspoon vanilla extract. Beat until the mixture is creamy and fully emulsified.
Final Mix and Bake
- Gradually fold the dry flour mixture into the wet ingredients using a spatula. Just before the flour is fully incorporated, fold in 100g dark chocolate chunks and 50g chocolate chips.
- Cover the bowl and refrigerate the dough for 1 to 2 hours to allow for proper flour hydration and to prevent excessive spreading.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Portion the chilled dough into 14 balls and place them 3 inches apart on the sheets.
- Bake for 8-10 minutes until the edges are golden brown but the centers are still soft. Let cool on the sheet for 2 minutes, sprinkle with flaky sea salt, then transfer to a wire rack.
Nutrition
Notes
Chilling the Butter: Cooling the browned butter back to a semi-solid state at 34°C (93°F) is essential for a stable emulsion and preventing greasy, flat cookies. Chocolate Quality: Use chopped chocolate bars instead of chips for the best melting properties and luxurious chocolate puddles. The Pan Bang Trick: Gently bang the baking sheet on the counter immediately after removing from the oven to create ripples and settle the cookie texture. Storage Tips: Store in an airtight container at room temperature for 3-4 days or freeze baked cookies for up to 2 months. Reheat gently to restore the fresh-baked feel. Nutrition information is estimated based on common ingredients and serving sizes and may vary.