Classic chocolate chip cookies get a major upgrade with the addition of bronze butter!
I know what you’re thinking: what is bronze butter? And is it the same as browned butter? The answer is no – the two are not the same but are definitely similar.
Browned butter is made in a saucepan and heated until you achieve a toasty, nutty flavor and aroma. Bronze butter is made the same way, except we add some more milk solids to amplify the flavor. To do this, we add some nonfat dry milk powder to the butter and brown it. As a result, we achieve an even more intense nutty flavor and infuse it into our cookies.
My major complaint to these cookies is that they baked up too flat. I’m a fan of thick, chewy cookies and these were on the thinner side. However, the flavors were all there and the texture was just about perfect. Perhaps next time I would chill my dough to see if that helps with the flatness of the cookie, but I did enjoy the bronze butter flavor in these cookies.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Bronze butter chocolate chip cookies
- 2 cups all-purpose flour
- 1 and ¼ teaspoons salt
- ¾ teaspoon baking soda
- 16 Tablespoons (2 sticks) unsalted butter
- ½ cup nonfat dry milk powder
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon instant espresso powder
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 2 cups chocolate chips or chunks
- In a large bowl, whisk together the flour, salt, and baking soda and set aside.
- In a small saucepan set over medium low heat, melt the butter. Add the milk powder and keep whisking. The milk powder will clump up and begin floating to the top. Just keep whisking and allow the mixture to come to a boil. You should see lots of bubbles floating to the surface. Once the mixture attains a nutty aroma and the butter underneath starts to achieve brown specks (about 5 minutes), take the saucepan off the stove.
- Immediate add in the brown sugar, granulated sugar, and espresso and mix well. Transfer this to a large bowl and allow it cool down for about 30 minutes. Your batter will appear to have separated at this stage. Do not panic because once we move to the next steps, it will resemble a normal cookie dough again.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Add the eggs, one at a time, into the butter mixture. Then add the vanilla and mix well.
- Pour the butter mixture into the bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the chocolate chips.
- Using a medium sized cookie scoop or two spoons, scoop out portions of dough onto your prepared baking sheet, making sure to leave about 2 inches in between each mound of cookie dough.
- Bake in your preheated oven for 6 minutes. Then rotate the pans, from top to bottom and front to back, and bake an additional 5-6 minutes. Your cookies should be a light golden color and the middles will appear underbaked. Do not overtake the cookies or they will be hard and dry.
- Allow the cookies to cook for about 5 minutes before transferring to a wire rack to cool completely.