Brown ButterMalted Chocolate Chunk Cookies.
There’s something magical about the combination of brown butter, malt, and chocolate that transforms a simple cookie into a decadent treat. These Brown ButterMalted Chocolate Chunk Cookies are the kind of cookies that will have you going back for seconds and even thirds. The nutty flavor of the brown butter pairs perfectly with the rich chocolate, while the malted milk powder adds a delightful depth that truly makes these cookies stand out. So, preheat your oven, and let’s dive right into the world of cookie perfection!
Why It Deserves a Spot
These Brown ButterMalted Chocolate Chunk Cookies deserve a special place in your baking repertoire for several reasons. First, the use of brown butter infuses a rich, nutty flavor that elevates the traditional chocolate chip cookie to new heights. The malted milk powder adds a unique twist that enhances the sweetness and complexity of the chocolate. Plus, who doesn’t love a gooey chocolate chunk cookie fresh out of the oven? With crispy edges and a chewy center, these cookies are the ultimate indulgence for any occasion. Whether you’re hosting a gathering or simply treating yourself, they are sure to impress.
What You’ll Gather
- 2 sticks (1 cup) salted butter, at room temperature – For that rich, creamy base.
- 3/4 cup light or dark brown sugar – Adds sweetness and moisture.
- 1/4 cup granulated sugar – For a touch of crispness.
- 2 large eggs, at room temperature – Helps bind the ingredients together.
- 2 teaspoons vanilla extract – For a warm and inviting flavor.
- 2 cups all-purpose flour – The foundation of your cookie dough.
- 1/2 cup malted milk powder – The secret ingredient for that distinctive taste.
- 3/4 teaspoon baking soda – Provides lift and texture.
- 1/2 teaspoon kosher salt – Enhances all the flavors.
- 1 1/2 cups chopped chocolate chunks or chips – The star of the show!
- Flaky sea salt, for sprinkling (if desired) – A finishing touch for flavor.
Equipment & Tools
- Mixing bowls – For combining your ingredients.
- Whisk – To ensure your wet ingredients are well blended.
- Rubber spatula – For folding in the dry ingredients.
- Baking sheets – Where the magic happens! Use parchment paper for easy cleanup.
- Cookie scoop – For uniform cookie sizes.
- Cooling rack – To let your cookies cool and set perfectly.
Method: Brown ButterMalted Chocolate Chunk Cookies.
Step 1: Brown the Butter
Start by browning your butter. In a medium saucepan over medium heat, melt the butter. Keep stirring it gently as it cooks. After a few minutes, you’ll notice it starting to foam and then turn golden brown. The nutty aroma will fill your kitchen. Once it reaches a deep amber color, remove it from the heat and let it cool slightly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring everything is well incorporated.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and kosher salt. This step ensures that your dry ingredients are evenly distributed.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix! Finally, fold in the chocolate chunks, ensuring they are evenly dispersed throughout the dough.
Step 5: Chill the Dough
For the best flavor and texture, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld together and improves the cookie’s final texture.
Step 6: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal.
Step 7: Scoop and Bake
Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. If desired, sprinkle a pinch of flaky sea salt on top of each cookie before baking. Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This will help them set perfectly. Enjoy your Brown ButterMalted Chocolate Chunk Cookies warm or at room temperature!
Seasonal Spins
- Fall Flavor: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a cozy autumn twist.
- Holiday Cheer: Mix in festive sprinkles or swap out chocolate chunks for peppermint bark during the holiday season.
- Nutty Addition: Fold in chopped nuts like pecans or walnuts for a delightful crunch.
- Fruit Fusion: Incorporate dried cranberries or cherries for a sweet and tart contrast.
Errors to Dodge
- Overmixing the Dough: This can lead to tough cookies. Mix just until combined.
- Not Chilling the Dough: Skipping this step can result in flat cookies. Chilling allows the flavors to develop.
- Using Cold Ingredients: Always use room temperature eggs and butter for a smooth batter.
- Not Monitoring Baking Time: Keep an eye on the cookies in the oven as they bake quickly. Remove them when the edges are set but the centers are still soft.
Keep-It-Fresh Plan
To keep your Brown ButterMalted Chocolate Chunk Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the unbaked dough in cookie scoop portions. When you’re ready for a treat, just bake them straight from the freezer, adding a minute or two to the baking time. Your cookies will taste freshly made every time!
Top Questions & Answers
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to the recipe to maintain the flavor balance.
What can I substitute for malted milk powder?
If you can’t find malted milk powder, you can substitute it with an equal amount of powdered milk or simply omit it, though the flavor will differ slightly.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
How do I know when my cookies are done baking?
Cookies are done when the edges are golden brown and the centers are still soft. They will continue to firm up as they cool.
Final Thoughts
Baking these Brown ButterMalted Chocolate Chunk Cookies is not just about creating a delicious treat; it’s about the experience. The intoxicating aroma of brown butter wafting through your kitchen, the joy of mixing ingredients, and the anticipation of pulling a tray of warm cookies from the oven are all part of the process. With each bite, you’ll savor the rich flavors and textures that make these cookies truly unforgettable. Whether you’re enjoying them solo with a glass of milk or sharing them with friends, these cookies are sure to be a hit. So grab your ingredients, gather your tools, and get ready to enjoy the best cookie experience of your life!
Brown ButterMalted Chocolate Chunk Cookies.
Ingredients
Equipment
Method
- Start by browning your butter. In a medium saucepan over medium heat, melt the butter. Keep stirring it gently as it cooks. After a few minutes, you’ll notice it starting to foam and then turn golden brown. The nutty aroma will fill your kitchen. Once it reaches a deep amber color, remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring everything is well incorporated.
- In another bowl, whisk together the all-purpose flour, malted milk powder, baking soda, and kosher salt. This step ensures that your dry ingredients are evenly distributed.
- Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix! Finally, fold in the chocolate chunks, ensuring they are evenly dispersed throughout the dough.
- For the best flavor and texture, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld together and improves the cookie’s final texture.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal.
- Using a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. If desired, sprinkle a pinch of flaky sea salt on top of each cookie before baking. Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This will help them set perfectly. Enjoy your Brown ButterMalted Chocolate Chunk Cookies warm or at room temperature!
Notes
- Chill the dough for at least 30 minutes for better flavor and texture.
- Use room temperature ingredients for a smooth batter.
- Monitor baking time closely to avoid overbaking.
