Brown Butter Chocolate Chip Cookies With Toasted Milk Powder – Rich, Nutty, and Extra Chewy

Brown butter chocolate chip cookies already feel special, but toasted milk powder takes them over the top. It adds a deep, malty flavor that tastes like the best parts of caramel and toasted cereal. The cookies come out with crisp edges, chewy centers, and melty pockets of chocolate.

They’re simple enough for a weeknight, but impressive enough to share. Once you try them, it’s hard to go back to a regular batch.

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Brown Butter Chocolate Chip Cookies With Toasted Milk Powder - Rich, Nutty, and Extra Chewy

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings: 24 servings

Ingredients

• 1 cup (227 g) unsalted butter
• 1/4 cup (25 g) nonfat milk powder (also labeled skim milk powder)
• 2 1/4 cups (270 g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt (use 1/2 tsp if using table salt)
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (160 g) packed dark brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 8 oz (225 g) chopped dark or semisweet chocolate (or chocolate chips)
• Flaky sea salt, for topping (optional but excellent)

Instructions

• Toast the milk powder: Set a dry skillet over medium-low heat. Add the milk powder and stir constantly until it turns golden and smells toasty, 3–5 minutes.Transfer to a bowl immediately so it doesn’t burn.
• Brown the butter: In a saucepan, melt the butter over medium heat. Continue cooking, stirring, until the milk solids turn deep amber and smell nutty, 5–7 minutes. Scrape into a heatproof bowl, including the browned bits.Cool 10 minutes.
• Combine dry ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.
• Mix the sugars and butter: Add granulated sugar and brown sugar to the warm brown butter. Whisk or beat until glossy and combined, about 1 minute.
• Add eggs and vanilla: Whisk in the eggs one at a time, then the vanilla, mixing until the batter looks smooth and slightly thick.
• Stir in toasted milk powder: Sprinkle the toasted milk powder into the wet mixture and stir until evenly distributed.
• Bring it together: Add the dry ingredients and fold just until a few streaks of flour remain.Fold in the chopped chocolate. Do not overmix.
• Chill: Cover and chill the dough for at least 30 minutes and up to 24 hours. A short chill improves flavor and reduces spreading.
• Prep to bake: Heat the oven to 350°F (175°C).Line baking sheets with parchment paper.
• Scoop: Portion dough into 2-tablespoon mounds (about 40–45 g each). Space 2 inches apart. Top with a few extra chocolate pieces if you like.
• Bake: Bake 10–12 minutes, until the edges are set and golden but centers still look slightly underdone.Tap the pan once on the rack to deflate for crinkles.
• Finish: Sprinkle with flaky sea salt. Cool on the sheet 5 minutes, then transfer to a rack to finish setting.

What Makes This Recipe So Good

• Browned butter for depth: Toasting the milk solids in butter brings out a nutty, toffee-like flavor that makes the dough taste richer.
• Toasted milk powder: This boosts the caramel vibe, adding a malted, almost butterscotch note without extra sweetness.
• Perfect texture: Crisp edges, soft centers, and a satisfying chew thanks to a balance of sugars and a short chill.
• Big chocolate energy: Chopped chocolate creates pools and shards that spread beautifully.
• Foolproof technique: Clear steps and tips help you nail consistent, bakery-style cookies.

What You’ll Need

• 1 cup (227 g) unsalted butter
• 1/4 cup (25 g) nonfat milk powder (also labeled skim milk powder)
• 2 1/4 cups (270 g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt (use 1/2 tsp if using table salt)
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (160 g) packed dark brown sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 8 oz (225 g) chopped dark or semisweet chocolate (or chocolate chips)
• Flaky sea salt, for topping (optional but excellent)

Instructions

1. Toast the milk powder: Set a dry skillet over medium-low heat. Add the milk powder and stir constantly until it turns golden and smells toasty, 3–5 minutes.

   Transfer to a bowl immediately so it doesn’t burn.

2. Brown the butter: In a saucepan, melt the butter over medium heat. Continue cooking, stirring, until the milk solids turn deep amber and smell nutty, 5–7 minutes. Scrape into a heatproof bowl, including the browned bits.

   Cool 10 minutes.

3. Combine dry ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.
4. Mix the sugars and butter: Add granulated sugar and brown sugar to the warm brown butter. Whisk or beat until glossy and combined, about 1 minute.
5. Add eggs and vanilla: Whisk in the eggs one at a time, then the vanilla, mixing until the batter looks smooth and slightly thick.
6. Stir in toasted milk powder: Sprinkle the toasted milk powder into the wet mixture and stir until evenly distributed.
7. Bring it together: Add the dry ingredients and fold just until a few streaks of flour remain.

   Fold in the chopped chocolate. Do not overmix.

8. Chill: Cover and chill the dough for at least 30 minutes and up to 24 hours. A short chill improves flavor and reduces spreading.
9. Prep to bake: Heat the oven to 350°F (175°C).

   Line baking sheets with parchment paper.

10. Scoop: Portion dough into 2-tablespoon mounds (about 40–45 g each). Space 2 inches apart. Top with a few extra chocolate pieces if you like.
11. Bake: Bake 10–12 minutes, until the edges are set and golden but centers still look slightly underdone.

    Tap the pan once on the rack to deflate for crinkles.

12. Finish: Sprinkle with flaky sea salt. Cool on the sheet 5 minutes, then transfer to a rack to finish setting.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft.
• Freeze baked cookies: Freeze in a single layer, then bag for up to 2 months.

  Thaw at room temperature or warm 5 minutes at 300°F (150°C).

• Freeze dough balls: Scoop and freeze raw dough on a tray, then bag. Bake from frozen at 350°F (175°C), adding 1–2 minutes.

Benefits of This Recipe

• Elevated flavor with pantry staples: Milk powder is inexpensive, easy to find, and adds big impact.
• Reliable texture: The brown butter-sugar ratio and brief chill deliver consistent results.
• Customizable: Works with semisweet, dark, or milk chocolate, plus nuts or espresso powder.
• Make-ahead friendly: Dough freezes well for fresh cookies on demand.

Pitfalls to Watch Out For

• Burning the milk powder: It toasts fast. Stir constantly and pull it the moment it turns golden.
• Overbrowning the butter: Aim for deep amber, not black.

  If it smells acrid, you’ve gone too far.

• Skipping the chill: Warm dough spreads more and can bake up thin.
• Overmixing: Stir just until combined after adding flour to avoid tough cookies.
• Overbaking: Pull them when the centers still look a touch soft; they set as they cool.

Alternatives

• No milk powder? Skip it and add an extra 1 tablespoon brown sugar plus 1 teaspoon malted milk powder if available, or leave it out entirely.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Chill at least 1 hour.
• Dairy-free: Brown a quality plant butter that can brown (some won’t), or use vegan butter and add 1 teaspoon instant espresso for depth.
• Mix-ins: Add 1/2 cup toasted pecans, walnuts, or chopped toffee. Orange zest or a pinch of cinnamon is also great.

FAQ

What does toasted milk powder do?

It intensifies the caramelized flavor of brown butter and adds a malty, toasty note that makes the cookies taste more complex without making them overly sweet.

Can I use regular milk powder without toasting?

Yes, but toasting is worth the extra 3–5 minutes.

It deepens the flavor and echoes the nuttiness of the browned butter.

Why are my cookies too flat?

Your butter may have been too warm, the dough under-chilled, or you measured flour lightly. Chill longer, and make sure you’re using the full amount of flour.

Do I need to use chopped chocolate?

No, but chopped bars create better pockets and a mix of shards and chunks. If using chips, choose a good brand that melts well.

How do I get those pretty crinkled edges?

Tap the baking sheet once on the oven rack right after baking, or mid-bake at minute 8.

This collapses the centers slightly and creates ripples.

Can I reduce the sugar?

You can cut up to 2 tablespoons from each sugar, but the texture may be less chewy and the spread reduced. Flavor will still be good.

Wrapping Up

These Brown Butter Chocolate Chip Cookies with Toasted Milk Powder strike that sweet spot between familiar and special. The steps are simple, the ingredients are accessible, and the flavor is unforgettable.

Keep a stash of dough in the freezer, and warm cookies are never far away. One batch, and you’ll see why this combo becomes a house favorite.