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.