Brown Butter Chocolate Chip Malt Cookies

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear and then turns a deep brown. This will take about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Remove from freezer to soften slightly.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper.

Whisk together flour, baking soda and salt in a small bowl. Set aside.

Beat solidified brown butter, sugars and vanilla in a large mixer bowl at medium speed until creamy. Add egg and beat slightly, then beat in malted milk powder until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.

Form 1 1/4″ balls of dough and place them two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes or until golden. Then remove from the oven. Cool cookies for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Adapted from NESTLÉ.