Browned Butter Chocolate Chip Cookies

Introduction

These cookies are elevated by the deep, nutty flavor of browned butter combined with the creamy surprise of a chopped Symphony bar. You’ll get a perfectly chewy texture from the cookie mix, transformed into something truly special with just a few simple tweaks.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: Approximately 23 minutes (plus chilling time)

Servings: 24 cookies

Ingredients

• ½ cup (1 stick) salted butter
• 17.5 ounce bag chocolate chip cookie mix
• 1 tbsp dry milk
• 1 large egg
• 4.25 ounce blue Symphony chocolate bar (roughly chopped)

Instructions

1. In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter foams, turns golden brown, and gives off a nutty aroma. This should take about 5-7 minutes. Watch closely to avoid burning. Immediately pour the browned butter into a heat-safe bowl and allow it to cool for 15-20 minutes.
2. In a large mixing bowl, combine the cookie mix and the dry milk powder. Whisk them together thoroughly.
3. Once the browned butter has cooled (it should be warm but not hot), add it to the dry mixture along with the egg. Stir with a wooden spoon or spatula until a soft dough forms and no dry mix remains.
4. Fold in the roughly chopped Symphony chocolate bar pieces until evenly distributed. The dough will be soft. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
5. Preheat your oven to 350°F (or the temperature specified on your cookie mix bag). Line baking sheets with parchment paper.
6. Scoop chilled dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are just set and lightly golden. The centers will still look soft. Bake in batches if necessary.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Cookie Sandwiches: Let cookies cool completely, then spread a small amount of softened ice cream between two for an instant ice cream sandwich.
• Frozen Dough Balls: Portion the chilled dough onto a baking sheet, freeze solid, then store in a freezer bag. Bake a few directly from frozen, adding 1-2 extra minutes to the bake time.
• Salted Caramel Twist: After scooping dough onto the sheet, gently press a pinch of flaky sea salt onto the top of each cookie dough ball before baking.
• Brown Butter Glaze: Create a simple glaze by mixing a few tablespoons of reserved browned butter with powdered sugar and a splash of milk, then drizzle over cooled cookies.

Tips for Success

• Use a light-colored saucepan for browning the butter so you can easily see the color change from golden to brown.
• Ensure the browned butter has cooled sufficiently before adding the egg to prevent it from cooking.
• For chewier cookies, slightly underbake them, as they will continue to cook on the hot baking sheet.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, microwave a cookie for 10-15 seconds for a warm, gooey treat, or warm in a 300°F oven for 3-5 minutes.

FAQ

Can I use unsalted butter?

Yes, but since the recipe specifies salted butter, you may want to add a tiny pinch of fine salt to the dry ingredients if you switch to unsalted.

Do I have to chill the dough?

Chilling is highly recommended. It firms up the butter and prevents excessive spreading, resulting in a thicker, chewier cookie. If skipped, your cookies will likely be very flat.

My dough seems greasy, is that normal?

Yes, the browned butter can make the dough look a bit greasy before chilling. The chilling process will solidify the butter again and bring the dough to the right consistency.

Can I use a different chocolate bar?

This recipe is designed for the specific creamy texture of the blue Symphony bar, but you could experiment with other chocolate bars. Keep in mind that bars with fillings (like caramel) may bake and spread differently.

Why add dry milk powder?

The dry milk powder enhances the buttery, caramelized notes of the browned butter and contributes to a chewier texture in the final cookie.

What if I don’t have a 17.5 oz bag of cookie mix?

Use exactly one standard-sized bag of chocolate chip cookie mix. Weighing it (17.5 oz) is the most accurate way to confirm you have the correct amount.