Don’t be deceived by the appearance of these brown butter chocolate chip malt cookies – though they resemble the classic chocolate chip, one spoonful of dough says otherwise (In fact, this dough is dangerous. It’s the kind of dough that must be baked into cookies immediately or you may find yourself, spoon in hand, standing over an empty mixing bowl).
If you like chewy cookies laced with nutty notes of toffee from brown butter and malt powder, you’ll fall for these. My hunt for the perfect chocolate chip cookie is over! P.S. There’s still time to enter my Williams-Sonoma gift card giveaway.
Brown Butter Chocolate Chip Malt Cookies
Adapted from NESTLÉ
1 cup plus 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla extract
1 large egg
1/3 cup malted milk powder
3/4 cup semisweet chocolate chips
Whisk together flour, baking soda, and salt in a small bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Remove from freezer to soften slightly.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Beat solidified brown butter, sugars, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat slightly, then beat in malted milk powder until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes or until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 34 cookies (serving size: 1 cookie)
Calories – 82
Carbs – 10