I adapted this recipe from a cookie published in the LA times. Along with the browned butter, the malted milk adds an extra level of and flavor to these chewy, delicious cookies. Don’t skip the addition of flaky salt to finish the cookie…SO GOOD!
Yield: about 3 dozen cookies
- 2 sticks, plus 2 tablespoons unsalted butter
- 1/4 cup malted milk powder
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups firmly packed light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 3 teaspoons vanilla
- 4 tablespoons espresso powder
- 12 ounces semi-sweet chocolate chips, (I like the large guittard baking chips)
- Flaky salt for sprinkling (I love jacobsen’s)
Preheat oven to 350. Whisk the flour, baking soda, salt together in a bowl until combined. Set aside. Melt 1 stick of butter in a small saucepan over medium heat. Stir in the malted milk powder and cook, stirring occasionally with a wooden spoon and scraping the bottom of the pan until the milk solids turn from creamy yellow to a nutty golden brown color about 3 minutes. Scrape the contents of the saucepan into a mixing bowl of a stand mixer fitted with a puddle attachment and allow to cool slightly.
Add both sugars to the browned butter in the bowl along with the remaining butter, and beat on medium speed for several minutes until the mixture is well blended. Add the eggs one at a time, beating to incorporate after each addition and then add the espresso powder and vanilla until absorbed. Add the flour mixture to the bowl and blend until incorporated followed by the chocolate chips.
Line your baking sheets with parchment. Place racks in middle of your oven. Take about 2 heaping tablespoons of dough and space dough on baking sheets about 1 1/2 inches apart. Bake the cookies for about 10 to 12 minutes. Remove from oven and sprinkle with flaky salt while still warm. Allow to cool for a few minutes and transfer to baking rack to cool completely. Enjoy!