Caroline Schiff's Malted Chocolate Chip Cookies
ID: cb5d67c9...
These ultimate chocolate chip cookies feature browned butter and malted milk powder for a deep, toffee-like flavor. The combination of all-purpose and bread flour creates the perfect balance of chewy centers and crispy edges, topped with milk chocolate chips and flaky sea salt.
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🍳 Cooking Flow
Brown the unsalted butter in a pan, then let it cool completely. → Mix the dry ingredients (flours, salt, baking soda, malted milk powder) and toss with chocolate chips. → Whisk the cooled brown butter, sugars, eggs, and vanilla extract until thick and pale. → Fold the dry ingredients into the wet mixture, cover, and chill the dough for at least 5 hours. → Scoop the dough, top with extra chocolate chips and flaky sea salt, then bake at 350°F for 16-20 minutes.
Cooking Steps
Brief Cooking Order
Brown the unsalted butter in a pan, then let it cool completely. → Mix the dry ingredients (flours, salt, baking soda, malted milk powder) and toss with chocolate chips. → Whisk the cooled brown butter, sugars, eggs, and vanilla extract until thick and pale. → Fold the dry ingredients into the wet mixture, cover, and chill the dough for at least 5 hours. → Scoop the dough, top with extra chocolate chips and flaky sea salt, then bake at 350°F for 16-20 minutes.
Introduction
These ultimate chocolate chip cookies feature browned butter and malted milk powder for a deep, toffee-like flavor. The combination of all-purpose and bread flour creates the perfect balance of chewy centers and crispy edges, topped with milk chocolate chips and flaky sea salt.
Step 1
Melt the unsalted butter in a pan over medium-high heat. Let it bubble and cook until the milk solids separate and caramelize into a golden brown, nutty mixture.
Step 2
Whisk the browning butter constantly once the milk solids start to caramelize to incorporate them fully, then transfer to a bowl and let it cool completely.
Step 3
In a large bowl, whisk together the dry ingredients: all-purpose flour, bread flour, kosher salt, baking soda, and malted milk powder.
Step 4
Toss most of the milk chocolate chips directly into the dry ingredient mixture and stir to distribute them evenly.
Step 5
In a separate bowl, combine the cooled brown butter, dark brown sugar, granulated sugar, eggs, and vanilla extract.
Ingredients List
Important Notes
Malted milk powder and browned butter are the two secret ingredients that give these cookies their deep, complex, toffee-like flavor.
Using a mix of all-purpose flour and high-gluten bread flour ensures a chewy center with crispy edges.
Chilling the cookie dough for at least 5 hours (preferably overnight) is crucial for flavor development and prevents the cookies from spreading too thin in the oven.
Add extra chocolate chips and flaky Maldon sea salt on top of the scooped dough balls right before baking for a professional look and perfectly balanced salty-sweet taste.
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