The Best Brown Butter & Rye Cookies

Seriously, these brown butter & rye cookies are just heavenly. These cookies are crispy on the edges, soft/chewy in the middle, and topped with with flaky salt. This recipe also holds a secret ingredient: toasted milk powder.

These are my go-to choc chip cookies for a bad day: their easy, require zero chilling, and taste AMAZING. Plus, they hold three secret ingredients that amp up their flavor: rye flour, brown butter, and toasted milk powder. Out of these ingredients, brown butter may be one of the most important, as it lends a nutty flavor to the cookie. Rye flour can be substituted for regular, but adding it just takes it to the next level.

Fast Facts!

• Contains flour(gluten)

• Contains milk and butter

• Beginner baking level

• Soft and moist

Best Brown Butter and Rye Cookies Recipe:

-makes 12 cookies-

30 min prep time

10 min cook time

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Cookie Dough

• 75g AP flour

• 25g rye flour

• 3/8 tspn salt

• 3/8 tspn baking soda

• 84g butter, divided

• 100g brwn sugar

• 25g white sugar

• 1/2 egg

• 1 egg yolk

• 1 tspn vanilla extract

• 6 oz chocolate(any kind, I prefer dark)

• 1 tablespoon milk powder, optional

1. Preheat the oven to 375F. Brown the butter: add 56g of butter in a saucepan, and melt over med heat. Add milk powder. Simmer away until the milk powder solids have nicely browned, about 5-8 min.

2. Pour the browned butter in a large bowl. Add the rest of the butter(28g) and let that melt. Once cooled, add both sugars. Mix with a whisk. Add egg and egg yolk. Mix. The mixture should look smooth, glossy, and thickened slightly. It should fall of the whisk in ribbons.

3. In a separate bowl, whisk dry ingredients(rye flour, ap flour, salt and baking soda). Add the mixture to the butter mixture. Fold. Add chopped chocolate. Fold

4. Let sit for 5 min(this makes the shaping process easier)

5. Portion out 2 tablespoon-size pieces of dough, and bake them on a parchment lined baking sheet for 10 min.

6. Let cool on the baking tray.

7. Enjoy! These cookies can last up to a week in an airtight sealed container, room temp.