Brown Butter Mm Cookie Recipe

Ever tried baking as a form of therapy? These browned butter chocolate chip cookies are literally your new best friends—indulgent, comforting, with just a hint of sophistication thanks to a sprinkle of flaky sea salt. Get ready to embark on a deliciously soothing kitchen adventure! 🍪✨

My delectable Brown Butter M&M Cookies feature a nutty richness from browned unsalted butter, balanced sweetness from granulated and light brown sugars, and a delightful vanilla aroma enhanced by semisweet chocolate chips. Packed with flavor, these cookies offer a blissful bite, while the optional flaky sea salt adds a perfect contrast.

Brown Butter Mm Cookie Recipe Ingredients

• Unsalted Butter: Adds rich flavor; browning enhances nuttiness.
• Granulated Sugar: Provides sweetness; contributes to cookie’s crispiness.
• Light Brown Sugar: Adds moisture, softness, and a subtle molasses flavor.
• Eggs: Bind ingredients; add moisture and richness.
• All-Purpose Flour: Provides structure; gluten development is key.
• Baking Soda and Baking Powder: Leavening agents for fluffy texture.
• Semisweet Chocolate Chips: Offer sweetness and rich chocolate flavor.
• Flaky Sea Salt: Optional, enhances flavor contrast; balances sweetness.

Brown Butter Mm Cookie Recipe Ingredient Quantities

• 1 cup (227g) unsalted butter
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups (340g) semisweet chocolate chips
• Optional: flaky sea salt for topping

How to Make this Brown Butter Mm Cookie Recipe

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and pour into a mixing bowl. Allow to cool slightly.

3. Add granulated sugar and light brown sugar to the browned butter. Whisk until combined.

4. Mix in the eggs, one at a time, and add the vanilla extract. Whisk until the mixture is smooth and glossy.

5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined.

7. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

8. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set.

10. Remove from the oven and, if desired, sprinkle the tops with flaky sea salt. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Brown Butter Mm Cookie Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium saucepan
5. Mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Medium bowl
9. Measuring cups and spoons
10. Wire rack

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yes, you can use salted butter, but reduce the added salt in the recipe to 1/2 teaspoon to balance the flavors.
• Q: How do I brown the butter?
  A: Melt the butter over medium heat, swirling the pan occasionally, until it foams, turns golden brown, and develops a nutty aroma. Be careful not to burn it.
• Q: Can I substitute the semisweet chocolate chips with another type?
  A: Absolutely! You can use milk, dark, or even white chocolate chips based on your preference.
• Q: How should I store the cookies?
  A: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.
• Q: Can I make the dough ahead of time?
  A: Yes, you can refrigerate the dough for up to 3 days or freeze it for up to a month. Let it come to room temperature before baking.
• Q: Is it necessary to add the flaky sea salt on top?
  A: The sea salt topping is optional, but it enhances the flavor by balancing the sweetness and highlighting the browned butter taste.

Brown Butter Mm Cookie Recipe Substitutions and Variations

• For unsalted butter: Substitute with equal amounts of salted butter, but reduce the added salt in the recipe by half.
• For granulated sugar: Substitute with an equal amount of coconut sugar for a richer flavor.
• For light brown sugar: Use dark brown sugar for a deeper molasses flavor.
• For all-purpose flour: Replace with a gluten-free all-purpose baking flour blend for a gluten-free version.
• For semisweet chocolate chips: Substitute with milk chocolate chips for a sweeter cookie.

Pro Tips

1. Brown Butter for More Flavor To enhance the nutty flavor of the browned butter, make sure to regularly swirl the pan to toast the milk solids evenly. This will intensify both the aroma and flavor, adding a rich depth to your cookies.

2. Chill the Dough For extra chewy cookies with well-defined edges, consider chilling the dough for at least 30 minutes before baking. This step helps prevent excessive spreading and allows the flavors to meld.

3. Use Room Temperature Eggs Ensure your eggs are at room temperature before mixing them into the batter. This allows them to incorporate more smoothly, leading to a better texture in the final cookie.

4. Adjust Chocolate Chip Ratio For a more chocolate-intensive cookie, mix in an additional 1/2 cup (about 85g) of chocolate chips or use a combination of semisweet and dark chocolate for varied flavor profiles.

5. Do Not Overbake Watch cookies closely during the final minutes of baking. Removing them when the centers are just set but still soft ensures a chewy interior, as the cookies will continue to firm up as they cool on the baking sheet.