Browndis
March 20, 2026
Browndis.com
These brown butter chocolate chip cookies bake up with crisp edges, chewy centers, and deep caramel flavor thanks to the browned butter, milk powder, and large chunks of chocolate.
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Brown the Butter
1
In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty (*see notes). Pour into a large mixing bowl and immediately stir in the milk powder(**see notes) and espresso powder if using. Let the brown butter sit for at least 10 minutes. It will be cool enough to touch.
Mix the Sugars
1
Add the brown sugar and granulated sugar to the cooled brown butter. Whisk for 1 minute until the mixture becomes smooth and glossy.
Add Eggs and Vanilla
1
Whisk in the whole egg, egg yolk, and vanilla extract or vanilla bean paste until fully combined.
Add Dry Ingredients
1
Add the flour, cornstarch, baking soda, baking powder, and salt. Fold until a soft dough forms with some flour streaks remain. Add chopped chocolate.
Scoop and Chill
1
Scoop large portions of dough about a 1/4 cup (85 g / 3 oz) of dough per cookie and place on a cookie sheet and top each dough ball with a piece of chocolate for bakery-style presentation. Cover the dough with plastic wrap and refrigerate for at least an hour up to 48 hours for the best flavor. This step allows the flour mixture to hydrate and develops deeper flavor in the cookie dough. If you're short on time, the cookies can be baked right away, but chilling will give the best flavor.
2
Bake: Once ready to bake preheat oven to 350°F (175°C). Place the cookie dough balls onto a parchment-lined baking sheet, leaving several inches between each cookie. Bake for 10–12 minutes, until the edges are golden brown and the centers still look slightly underbaked and puffy. Sprinkle each cookie lightly with flaky sea salt. These cookies will continue to bake and set as they cool. Leave the baked cookies on the cookie sheet for 5 mins and then transfer to a cooling rack for at least 30 mins.
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Tips & Tricks (5)
- Brown Butter Precision 🧈Cook butter over medium heat until it turns golden amber with a nutty aroma (about 5-7 minutes), then immediately transfer to a bowl to cool—stopping the cooking process prevents burnt, bitter flavor that ruins the cookies.
- Cornstarch Secret 🌟The cornstarch acts as a moisture-control agent that creates crispy edges while keeping centers chewy; don't skip this ingredient as it's crucial for achieving the perfect texture contrast.
- Chocolate Chunk Strategy 🍫Chop your chocolate into large, irregular chunks rather than using uniform chips—larger pieces melt less during baking and create luxurious pockets of melted chocolate in every bite.
- Milk Powder Umami Boost 🥛The nonfat milk powder combined with instant espresso amplifies the caramel and chocolate flavors through umami; use fresh milk powder and store in an airtight container to prevent it from becoming stale and flavorless.
- Strategic Chill Time ❄️Refrigerate the dough for at least 2 hours (or overnight) after mixing to allow flavors to develop and prevent over-spreading, resulting in thicker, chewier cookies with more concentrated brown butter flavor.
Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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