Hello! I’m Marsha, and welcome to my blog, where I’ll be sharing recipes I make at home. I’m no professional, I just love to bake!
Yesterday, I baked up some brown butter chocolate chip & M&M cookies! If you’ve ever browned butter before, you’ll be familiar with the nutty, caramel-y aroma that comes with it. If you haven’t browned butter before, it is so simple to do right on your stove top. I have placed the instructions on how to do it below this recipe.
Right! On to the ingredients, and method.
Brown Butter Chocolate Chip & M&M Cookies
- 1 cup unsalted butter 230g
- 1/2 cup granulated sugar 100g
- 1 cup light brown sugar 200g, or dark brown
- 1 large egg + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 2 and 1/2 cups plain flour 312g
- 1 teaspoon cornflour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons low fat milk 30ml, 1% preferred
- 1 and 1/2 cups chocolate chips & M&Ms 270g
Brown the butter as instructed below this recipe. Once browned, remove from the heat and pour into a large tupperware or a 9x13 baking pan. Cover tightly, place in the fridge and chill until solid - about 3 hours.
Remove the solid brown butter from the fridge and spoon into a large bowl. Using a hand or stand mixer, beat the butter for one minute on medium speed until smooth and creamy. Add the sugars, and beat until light and fluffy. Add the egg, egg yolk, and vanilla. Mix well on high speed.
In a medium bowl, combine the flour, cornflour, baking soda, and salt. On low speed, gradually mix into the wet ingredients until just combined, then beat in the milk. Fold in the chocolate chips and M&Ms with a spatula. Cover dough and chill for 3 - 4 hours, and up to 3 days.
Remove the cookie dough from the fridge, and allow to sit at room temperature for about 30 minutes. Preheat the oven to 350F/176C and line a baking tray with silicone mat, or parchment paper.
Roll the dough into 1.5 tablespoon balls, and bake for 11 minutes until slightly brown on the edges. Allow to cool for 5 minutes before transferring them to a wire rack. During this time, you can press a few chocolate chips and M&Ms into the tops to make them extra pretty.
NotesRecipe by Sally's Baking Addiction
- First, slice up your butter. Slicing ensures the butter melts down evenly. Melt over medium heat in a skillet.
- Stir the butter occasionally to ensure the butter is browning evenly. Once completely melted, the butter will foam up. You’ll notice lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should begin to have a nutty aroma. One it begins to turn tan, remove from the heat and place on a cool surface to stop the cooking process. Burnt butter is bitter; if your butter is extremely dark, it is burnt and time to start again.
- Once browned, pour into a container or pan as instructed in the recipe.
- Chill as directed in the recipe above.
A few tips before beginning:
- Do not leave out the cornflour. It creates a softer cookie.
- For pretty cookie tops, press a few chocolate chips and M&Ms into the tops of the finished cookies as they cool.
- Make sure you plan ahead and have enough time for both stages of chilling. Chilling is everything in this cookie recipe. It will take 6 – 7 hours of your time to chill the browned butter, and then the cookie dough.
- More brown sugar than white = chewier, softer cookie.
- An extra egg yolk = chewier, richer tasting cookie.
- Low fat milk = low fat moisture into the dough.
- The milk makes up for the loss of moisture in the browning butter process.
Two sneaky midnight cookies I baked last night for my partner and I, whilst the rest of the dough chilled overnight. Yes, I did leave it late before I started, silly me!
The dough this morning.
Leave for about 30 minutes before rolling into balls.
Bake for about 11 minutes.
These cookies are so soft, and chewy in the middle, and slightly crisp on the outside. Their enhanced flavour due to browning the butter is so rich, and divine. The family loved them, and I’ll definitely be making more!