Brown Butter Milky Way Cookies

1. In a medium saucepan, melt butter over medium heat, swirling the pan to help it melt evenly. Cook the butter until it’s foamy, then the foam will subside and the butter will begin to darken in color. Swirl the pan to distribute that color. When it’s finished (about 8 minutes for me), it will be dark amber, about the color of maple syrup. I poured the brown butter into a glass measuring cup to let it cool for about 10 minutes, otherwise the chocolate will get too soft when you mix everything up.

2. Once the butter is cooled slightly, pour into a large bowl or the bowl of a stand mixer and add both sugars. Beat on medium high speed until well-combined, about 2 minutes. It won’t get fluffy like when you cream butter and sugar since the butter was melted. Add eggs and vanilla and beat until combined.

3. Beat in baking soda and salt, then add both flours. Stir in with a rubber spatula until flour is incorporated. Stir in chopped Milky Ways and chocolate chips. Scoop dough by tablespoonfuls, and roll into balls. Place on a large plate (or if you have room in your fridge, on a parchment-lined baking sheet, placed about 2 inches apart) and refrigerate until completely chilled, about 1 hour.

4. Preheat oven to 325ºF with racks in the upper-middle and lower-middle positions. If you refrigerated the dough on a plate, transfer to parchment-lined baking sheets, about 2 inches apart. Bake for about 8–10 minutes, until golden brown and just set on the edges. Let cookies cool on baking sheets for at least 10 minutes, then transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 4 days.