Browned milk powder in cookies

[Norcalbaker59]

One of my sons isn’t big on sweets. He’s not a fan of cookies with too much sugar (especially brown and raw sugars). So I used browned butter and browned milk powder and omited the turbinado and invert sugars I normally add to my chopped chocolate cookie.

While bakers in this article from 2008 used non-fat dried milk powder, I used full fat milk powder with great results. This is probably my best chopped chocolate cookie.

I cooked the butter on medium low heat until it started to show color. Then added the milk powder and whisked almost continuously until the mixture browned to med-light color. Cooling in the pan it continued to brown to the perfect browned butter color (color of a pecan shell). Using a lower temperature and whisking continuously are key to prevent burning and lumps.

Brown Butter Bounty

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[gimmesomesugarnc]

I love ideas in food, genius-level innovations! I found out through trial and error that certain brands of milk powder are granular rather than a finely milled texture and are guaranteed to clump(at least for me!). Bob's red mill works well for me.

 

[Norcalbaker59]

I love ideas in food, genius-level innovations! I found out through trial and error that certain brands of milk powder are granular rather than a finely milled texture and are guaranteed to clump(at least for me!). Bob's red mill works well for me.

I haven’t tried Bob’s Red Mill milk powered. But I love some of their products like the tapioca flour and extra almond flour. IMO it is the best quality of finely grounded almond flour available in the grocery stores.

 

[Steelman]

Delicious!

 

[Mona]

That sounds like a delicious twist on traditional chopped chocolate cookies! Browning the butter and milk powder is a clever technique for adding depth of flavor while keeping the sweetness in check. Your tip about controlling the heat and continuous whisking is really helpful to avoid burning. I'm curious if the full-fat milk powder affects the texture compared to non-fat. Thanks for sharing your method—I can't wait to try it!