Malty Milk Chocolate Chip Cookies by Caroline Schiff
This one might be the chocolate chip cookie of my dreams; extra large with brown butter, malted milk powder, lots of real vanilla, and loaded up with silky Guittard 38% milk chocolate wafers. They have a tender, chewy, comforting, milky quality and they’re super nostalgic. If cozy were a cookie, these would be it.
Ingredients
1 stick [114g] unsalted butter
1 cup [120g] AP flour
3/4 cup [90g] bread flour
3/4 tsp baking soda
1 tsp kosher salt
4 tbsp [35g] malted milk powder
1 cup [146g] dark brown sugar, lightly packed
1/2 cup [100g] granulated sugar
2 large eggs
1 tbsp real vanilla extract
1½ cup [255g] Guittard 38% Organic Milk Chocolate Baking Wafers, plus a little extra to top the cookies
Maldon salt to garnish
Directions
In a small pot over medium-high heat, brown the butter, whisking constantly. It’s ready when the large bubbles subside, brown flecks become visible, and the butter takes on a rich, honey hue; about 8 minutes. Turn off the heat and let the butter cool in the pan while you gather the other ingredients.
In a mixing bowl combine both flours, baking soda, kosher salt, and malted milk powder. Whisk to combine and break up any lumps of baking soda. Set aside.
In another mixing bowl combine the cooled brown butter (it should be thickened but not solid), brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until uniform.
Add the dry to the wet and gently combine using a wooden spoon, adding the milk chocolate wafers when the dry is about 50% incorporated. Continue mixing until the mixture is uniform.
Cover and chill the dough for at least 5 hours but ideally overnight.
When ready to bake, heat the oven to 350°F with racks in the middle. Portion the cookie dough into 2 oz balls and transfer to parchment-lined sheet pans, spacing them at least 3” apart as they spread significantly. Press two or three Guittard milk chocolate wafers on top of each cookie, but do not flatten out the dough. Top each cookie with flakey sea salt and transfer to the oven. Bake until golden brown around the edges and soft in the middle; about 15 minutes. Cool on the baking sheets, or transfer to wire racks to continue cooling if you need the baking sheets to finish the remaining cookies. Enjoy.
