Triple Browned Butter Chocolate Chip Cookies

Name: Triple Browned Butter Chocolate Chip Cookies
Ingredients: 170g (¾ cup) unsalted butter; 18g (2 tablespoons) milk powder (either nonfat, whole fat, or sweet cream buttermilk); 160g (¾ cup) dark brown sugar (packed if measuring by volume); 100g (½ cup) white granulated sugar; 30g (2 tablespoons) water; 14g (1 tablespoon) vanilla extract; 3/4 teaspoon salt (I use Diamond Crystal Kosher, use half with finely granulated salt); 1/4 teaspoon baking soda; 50g (1 large) egg, cold from the fridge; 210g (1 ¾ cups) all-purpose flour, unbleached; 113g (4 ounces, or approximately 3/4 cup) semi-sweet chocolate chips; 113g (4 ounces, or approximately 3/4 cup) chopped chocolate, from a bar (a mix of milk and dark chocolate is my favorite)

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I have the perfect ratio of milk powder to add to your browned butter that turbocharges those aromatic Maillard reaction compounds. The result? A chocolate chip cookie so intensely delicious, it'll...

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Ingredients

170g (¾ cup) unsalted butter
18g (2 tablespoons) milk powder (either nonfat, whole fat, or sweet cream buttermilk)
160g (¾ cup) dark brown sugar (packed if measuring by volume)
100g (½ cup) white granulated sugar
30g (2 tablespoons) water
14g (1 tablespoon) vanilla extract
3/4 teaspoon salt (I use Diamond Crystal Kosher, use half with finely granulated salt)
1/4 teaspoon baking soda
50g (1 large) egg, cold from the fridge
210g (1 ¾ cups) all-purpose flour, unbleached
113g (4 ounces, or approximately 3/4 cup) semi-sweet chocolate chips
113g (4 ounces, or approximately 3/4 cup) chopped chocolate, from a bar (a mix of milk and dark chocolate is my favorite)