Eggless Brown Butter Chocolate Chip Cookies by @millsandbuns

34 min

12 servings

🧈

120 g

Butter

🥛

8 g

Milk powder

🍬

100 g

Brown sugar

🍬

75 g

Caster sugar

🥣

40 g

Yogurt

🥛

20 ml

Milk

🍦

5 ml

Vanilla extract

🌾

210 g

Flour

🌽

8 g

Corn flour

🫙

2.3 g

Baking soda

🍫

150 g

Chocolate chips and chunks

🧂

0.5 g

Sea salt

  1. Measure
    • unsalted butter
    • milk powder
    • brown sugar

    Measure all ingredients. Line a baking sheet with parchment paper.

  2. Melt
    • unsalted butter
    • milk powder

    Melt 120 g unsalted butter in a light-coloured saucepan over low heat. Stir in 1 tablespoon milk powder.

  3. Cook
    • unsalted butter
    • milk powder

    Cook the butter mixture, stirring frequently, until the water evaporates. Stop when the milk solids are nutty-smelling and golden brown.

  4. Transfer
    • unsalted butter
    • milk powder

    Transfer the browned butter mixture to a mixing bowl. Cool it slightly for about 10 minutes.

  5. Add
    • brown sugar
    • caster sugar
    • Butter

    Add 100 g brown sugar and 75 g caster sugar to the browned butter. Mix until fully combined.

  6. Whisk
    • plain yogurt
    • milk
    • vanilla extract

    Whisk 40 g plain yogurt, 20 ml milk, and 1 teaspoon vanilla extract into the sugar mixture. Whisk until smooth.

  7. Add
    • all-purpose flour

    Add 210 g all-purpose flour, 1 tablespoon corn flour, and 1/2 teaspoon baking soda. Fold just until no dry flour remains.

  8. Fold
    • chocolate chips

    Fold in 75 g chocolate chips and 75 g chocolate chunks. Distribute the chocolate evenly through the dough.

  9. Scoop

    Scoop the dough into 12 portions of about 60 g each. Arrange the dough portions on the lined baking sheet.

  10. Refrigerate

    Cover the dough portions and refrigerate for 5 to 7 hours. For deeper flavor, refrigerate overnight.

  11. Preheat

    Preheat the oven to 180°C (350°F). Space the chilled dough portions apart on the baking sheet.

  12. Bake

    Bake for 12 to 15 minutes until the edges are set and lightly golden. Keep the centers slightly soft.

  13. Transfer
    • sea salt

    Transfer the baked cookies to a wire rack. Sprinkle each cookie lightly with sea salt while warm.

Eggless Brown Butter Chocolate Chip Cookies by @millsandbuns

34 min

12 servings

🧈

120 g

Butter

🥛

8 g

Milk powder

🍬

100 g

Brown sugar

🍬

75 g

Caster sugar

🥣

40 g

Yogurt

🥛

20 ml

Milk

🍦

5 ml

Vanilla extract

🌾

210 g

Flour

🌽

8 g

Corn flour

🫙

2.3 g

Baking soda

🍫

150 g

Chocolate chips and chunks

🧂

0.5 g

Sea salt

Preparation Steps

  1. Step 1/13

    Measure all ingredients. Line a baking sheet with parchment paper.

    🧈unsalted butter
    🥛milk powder
    🍬brown sugar
    🍬caster sugar
    🥣plain yogurt
    🥛milk
    🍦vanilla extract
    🌾all-purpose flour
    🌽corn flour
    🫙baking soda
    🍫chocolate chips
    🍫chocolate chunks
    🧂sea salt
    ⚖️digital kitchen scale
    🥄measuring spoons
    🍳baking sheet
    📜parchment paper

  2. Step 2/13

    Melt 120 g unsalted butter in a light-coloured saucepan over low heat. Stir in 1 tablespoon milk powder.

    🧈unsalted butter
    🥛milk powder
    🥄silicone spatula
    🥄measuring spoons

  3. Step 3/13

    Cook the butter mixture, stirring frequently, until the water evaporates. Stop when the milk solids are nutty-smelling and golden brown.

    🧈unsalted butter
    🥛milk powder
    🥄silicone spatula

  4. Step 4/13

    Transfer the browned butter mixture to a mixing bowl. Cool it slightly for about 10 minutes.

    🧈unsalted butter
    🥛milk powder
    🥣mixing bowl
    🥄silicone spatula

  5. Step 5/13

    Add 100 g brown sugar and 75 g caster sugar to the browned butter. Mix until fully combined.

    🍬brown sugar
    🍬caster sugar
    🥣mixing bowl
    🥄silicone spatula

  6. Step 6/13

    Whisk 40 g plain yogurt, 20 ml milk, and 1 teaspoon vanilla extract into the sugar mixture. Whisk until smooth.

    🥣plain yogurt
    🥛milk
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/13

    Add 210 g all-purpose flour, 1 tablespoon corn flour, and 1/2 teaspoon baking soda. Fold just until no dry flour remains.

    🌾all-purpose flour
    🌽corn flour
    🫙baking soda
    🥣mixing bowl
    🥄silicone spatula
    🥄measuring spoons

  8. Step 8/13

    Fold in 75 g chocolate chips and 75 g chocolate chunks. Distribute the chocolate evenly through the dough.

    🍫chocolate chips
    🍫chocolate chunks
    🥣mixing bowl
    🥄silicone spatula

  9. Step 9/13

    Scoop the dough into 12 portions of about 60 g each. Arrange the dough portions on the lined baking sheet.

    🍪cookie scoop
    ⚖️digital kitchen scale
    🍳baking sheet

  10. Step 10/13

    Cover the dough portions and refrigerate for 5 to 7 hours. For deeper flavor, refrigerate overnight.

    🍳baking sheet

  11. Step 11/13

    Preheat the oven to 180°C (350°F). Space the chilled dough portions apart on the baking sheet.

    🍳baking sheet

  12. Step 12/13

    Bake for 12 to 15 minutes until the edges are set and lightly golden. Keep the centers slightly soft.

    🍳baking sheet

  13. Step 13/13

    Transfer the baked cookies to a wire rack. Sprinkle each cookie lightly with sea salt while warm.

    🧂sea salt
    ✨wire rack
    🥄silicone spatula

Composition

Ingredients

Types

Dairy, Sweeteners, Flavorings, Starches, Leavening agents, Seasonings

Ingredients

Butter, Milk powder, Brown sugar, Caster sugar, Yogurt, Milk, Vanilla extract, Flour, Corn flour, Baking soda, Chocolate chips and chunks, Sea salt

Notes

Butter (browned), Sea salt (for topping, amount not given)

Allergens

Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

219 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 29.5g, Sugars: 19.3g, Fat: 10.4g, Saturated fat: 6.2g, Fiber: 1.1g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 1.2mg, Potassium: 93mg, Sodium: 68mg

Vitamins

Vitamin A: 105µg, Vitamin B12: 0.1µg, Vitamin D: 0.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

14 minutes

Overall

34 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

measuring spoons, digital kitchen scale, mixing bowl, silicone spatula, whisk, cookie scoop, baking sheet, parchment paper, wire rack

Appliances

Stove, Refrigerator, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Party, Holiday baking, Gift giving

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crisp, Chewy, Soft-centered, Melted

Flavors

Chocolatey, Buttery, Caramelized, Sweet, Nutty, Salty, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 to 4 days (Store completely cooled cookies in an airtight container,Keep away from direct sunlight and heat), fridge : 7 days (Store in an airtight container,Bring to room temperature or rewarm briefly before serving), freezer : 2 to 3 months (Freeze cooled cookies in a freezer-safe airtight container,Separate layers with parchment paper)