Bianca's Favorite Chocolate Chip Cookies
This is my favorite chocolate chip cookie recipe, ever. It's made with brown butter, malted milk powder, espresso powder, chopped dark chocolate, and flaky sea salt. The cookies are chewy, soft, and so good, you'll reach back for seconds, thirds.... and just keep going!
Servings: 12 cookies
Calories: 248kcal
Equipment
- stainless steel or light-colored saucepan
- heatproof bowl
- medium mixing bowl for dry ingredients
- large mixing bowl for mixing cookie dough
- Medium cookie scoop 2-3 tablespoon capacity
Ingredients
Dry ingredients:
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Wet ingredients:
- ½ cup unsalted butter cut into tablespoons
- ½ teaspoon espresso powder optional
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- 3 tablespoons malted milk powder
- 1 egg room temperature
- 1 tablespoon vanilla paste or extract
Mix-ins:
- ¾ cup dark chocolate chopped chocolate bar, or chips; plus more for topping
Topping:
- flaky sea salt
Instructions
Brown the butter:
- (Feel free to check out my more in-depth post about brown butter)In a light-colored pan over medium heat, add ½ cup unsalted butter. Continuously stir with a silicone spatula.After the butter melts, it will begin to foam. Then, the foaming will subside and brown specks will start to form at the bottom of the pan. Keep stirring. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown. Transfer to a heat-safe bowl and let cool until room temperature, about 10 minutes. Stir in ½ teaspoon espresso powder.
For the cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: 1 ⅓ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt.
- In a large bowl, mix the cooled, melted brown butter with ½ cup granulated sugar, ¼ cup brown sugar, and 3 tablespoons malted milk powder until smooth.
- Stir in 1 egg and 1 tablespoon vanilla until smooth.
- Dump in all of the dry ingredients and ¾ cup dark chocolate, mixing until no dry spots remains.
Scoop & bake:
- Scoop dough into 2–3 tablespoon balls and place on a lined baking sheet (spacing does not matter). Chill for 30 minutes. Preheat oven to 350°F (177°C) during the last 10 minutes.
- After chilling, arrange dough balls 3 inches apart on a lined baking sheet. Bake for 9-11 minutes or until edges are set.Remove tray from oven. Optionally add extra chocolate on top for aesthetics, then sprinkle with flaky sea salt
- Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Video
Notes
Storage Instructions:
- Room temperature: Store cooled chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
Nutrition
Serving: 1 cookie | Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 176mg | Potassium: 120mg | Fiber: 2g | Sugar: 16g | Vitamin A: 264IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 2mg
