Brown Butter Chocolate Chip & M&M Cookies

Hello! I’m Marsha, and welcome to my blog, where I’ll be sharing recipes I make at home. I’m no professional, nor am I creative, or have a fancy camera. I just have a passion for baking, and would like to share what I make!

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.

Let me tell you why we’re adding milk to the recipe. During the browning process, the butter loses moisture, about 25% – 30%. That’s quite a lot of moisture to leave out of a cookie dough recipe! Adding more butter, or an extra egg yolk will result in too much concentrated fat, so low fat milk is the answer.

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.
  • Feel free to add chopped nuts like pecans or walnuts, making sure to leave the total amount of add-ins (including chocolate chips) at 1 and 1/2 cups.

Right! On to the ingredients, and method.

Yield: 2 dozen cookies

Total time: 7 – 8 hours (chilling, and baking)


  • 1 cup (230g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) light brown sugar (or dark brown)
  • 1 large egg, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) plain flour
  • 1 teaspoon cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons (30ml) low fat milk (1% preferred)
  • 1 and 1/2 cups (270g) chocolate chips & chocolate M&Ms


  1. Brown the butter according to my instructions below this recipe. Once browned, remove from heat and pour into a large Tupperware or a 9×13 baking pan (the larger the pan, the thinner the butter will be, which means it will solidify quicker). Cover, and place in the refrigerator. Chill until solid – about 3 hours.
  2. Remove the solid brown butter from the refrigerator and spoon into a large bowl. Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the chilled brown butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in colour. Beat in egg, egg yolk, and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornflour, baking soda, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be quite thick. Add the chocolate chips and M&Ms, and mix on low for about 5-10 seconds until evenly disbursed. Cover dough with aluminium foil or plastic wrap and chill for at least 3-4 hours, and up to 3 days. Chilling is mandatory for this cookie dough.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 4 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F/176C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Once chilled, roll the dough into individual balls. Scoop and roll balls of dough, about 1.5 tablespoons of dough each, into balls. Bake the cookies in batches for 11-12 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centres when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few extra chocolate chips into the top of the warm cookies – for extra pretty cookies. The cookies will slightly deflate as you let them cool. After 5 minutes, transfer to cooling rack to cool completely.
  6. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Browning butter:

  1. First, slice up your butter. Slicing ensures the butter melts down evenly. It doesn’t have to be tablespoon slices, just slice it up into smaller blocks. Melt over medium heat in a skillet. Ideally, you want to use a pan with a light coloured bottom so you can keep track of the butter’s colour.
  2. 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 over.
  3. Once browned, pour into a container or pan as instructed in the recipe. Try to leave some of the browned solids/bits in the pan, unless you like a slightly more complex browned, almost burnt-like flavour. I discarded them.
  4. Chill as directed in the recipe above.

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 amazing! These are my new favourite chocolate chip cookies, no doubt. Sadly, my photos do not do them justice.

I hope you enjoy this recipe as much as I do!

Recipe adapted from Sally’s Baking Addiction’s Brown Butter Chocolate Chip Cookies


2 thoughts on “Brown Butter Chocolate Chip & M&M Cookies

  1. Oh wow they look so delicious!! Welcome to the blogosphere! I can’t wait to read more from you 🙂 I just followed you, it would be great if we can support each other! I hope you’ll enjoy blogging as much as we all do here ❤


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