Description
Makes 2 dozen cookies. Adapted from Stella Park’s Chocolate Chip Cookies recipe from Bravetart.
Ingredients
Units
Scale
2/3 cup (142 g) unsalted butter
1 tbsp milk powder
1/2 cup (113 g) dark brown sugar
1/2 cup (103 g) granulated sugar
1 1/4 tsp kosher salt, plus additional for topping
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp nutmeg
1 egg*
1 tbsp vanilla extract
2/3 cup plus 2 tsp (85 g) bread flour*
3/4 cup (92 g) all purpose flour
1/3 cup (100 g) milk chocolate chips
1/3 cup (100 g) semisweet chocolate chip
1 cup (100 g) pecans
flaky salt (optional)
Instructions
- Add butter to a medium saucepan and heat over medium heat. Once the butter starts to brown, add the powdered milk and stir continuously until the butter browns. It should turn a golden brown color. Pour the brown butter into the bowl of a stand mixer and pop it in the freeze for 15-20 minutes or until the butter firms up. You want the butter to be soft and malleable, not frozen solid. To make it quicker, you can use an ice bath by filling a bowl with ice and water and then placing your stand mixer bowl into the ice water, stirring occasionally.
- Add brown sugar, granulated sugar, salt, baking soda, baking powder, and nutmeg to the brown butter and mix on high speed with a paddle attachment for 4 minutes. Scrape the bowl down, add in the egg and vanilla extract, and mix for 1 minute.
- In a small bowl, whisk together bread flour and all-purpose flour and then add it to the wet ingredients. Mix on low speed until it’s almost combined. Reserve a handful of each of the chocolate chips and pecans for topping, add the rest to the bowl, and mix on low speed until well combined. Chill the dough for 1 hour in the fridge.
- Preheat the oven to 350°F and line 2 baking trays with parchment paper.
- Roll out 3 tbsp (~40 g each) of the cookie dough and place it on the prepared baking trays. Space out the cookie dough balls 2-3 inches apart. Top each cookie dough ball with the reserved pecans and a pinch of kosher salt.
- Bake for 11-13 minutes, or until the edges are golden brown and the center is set. Immediately top each cookie with the reserved chocolate chips and a sprinkle of flakey salt. Cool for 10 minutes before cooling completely on a rack.
Notes
- Egg substitute: 1/4 cup applesauce
- You can substitute the bread flour with all purpose flour as well.
- I used Guittard milk chocolate chip and the semisweet chocolate chunks.
- Prep Time: 15min (plus 1 hr chill time)
- Cook Time: 15
- Category: dessert
