Warm Cookie With Milk Recipe

Brown the Butter

In a medium saucepan over medium heat, melt the unsalted butter. Stir constantly until the butter foams and then begins to turn a golden brown color, around 5-7 minutes. Remove from heat and let cool slightly.

Mix Wet Ingredients

In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Form the Dough

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help it firm up.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop the Dough

Using a cookie scoop or tablespoon, portion out the chilled dough onto the prepared baking sheet, leaving enough space between each cookie.

Add Maldon Salt

Sprinkle a pinch of Maldon sea salt on top of each cookie before baking.

Bake

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.

Cool

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Warm the Milk

In a small saucepan, heat the whole milk over medium-low heat until warm but not boiling, stirring occasionally.

Serve the warm cookies with the warm milk for dipping.