Chewy brown butter chocolate chunk cookies get an upgrade with malted milk powder and chopped Whoppers candy for a sweet and mellow toasted flavor, topped with a sprinkle of sea salt. A great way to use up extra candy, or to switch things up from your typical chocolate chip cookie!
In a small saucepan over medium heat, cook butter, stirring frequently. After a few minutes it will bubble, then foam, and then quickly brown - at that point, turn off the heat and give it a quick stir. Pour into a large bowl and let cool.
1/2 cup unsalted butter
In a medium bowl, whisk together flour, malted milk powder, baking soda and kosher salt. Set aside.
1 cup all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In the large bowl with the brown butter, add brown sugar and granulated sugar. Use a hand mixer on medium speed to beat to combine (about 1 minute).
1/2 cup light brown sugar, 3 tablespoons granulated sugar
Add egg and vanilla extract and beat again until the mixture is thicker and combined (another minute).
1 egg, 1 teaspoon clear vanilla extract
With your mixer running on low speed, slowly add the flour mixture and beat until just combined.
Use a spatula to fold in the chocolate and Whoppers pieces.
1/2 cup dark or bittersweet chocolate, 1 cup Whoppers
Set the dough aside to rest and thicken (on the counter, not in the fridge) - at least 20 minutes, longer if you have the time.
Preheat your oven to 375°F and prepare two baking sheets with nonstick silicone mats or parchment paper.
Use a medium cookie scoop (about 1 1/2 tablespoons) to drop batter onto prepared baking sheets. They'll spread quite a bit as they bake, so leave plenty of room - I usually only do 5 cookies on each sheet, just to be safe.
Top each cookie with some extra chocolate pieces and/or Whoppers if desired, as well as a small sprinkle of flake sea salt (you could also choose to add the salt just after they come out of the oven instead).
Sea salt flakes
Bake on the middle rack for 8 minutes or until the edges are golden brown, but the centers still soft.
Let cool on the baking sheet for 5-10 minutes (they will crinkle more and set during this time), then transfer to a wire rack to cool completely.
Serve and enjoy!
Video
Notes
Make ahead instructions: You can make the dough up to 3 days ahead of time - keep it tightly covered in the fridge. Just be aware that chilled dough won’t spread as much as when the dough is freshly mixed. I recommend scooping the dough onto the prepared baking sheet and letting it sit at room temperature for about 15 minutes prior to baking for the best results.Storage: Store in an airtight container at room temperature for up to 1 week.To freeze the dough before baking: Portion the dough into balls as instructed and then place them on a baking sheet and put that in the freezer. Let them chill for about an hour and then transfer the dough balls to a freezer-safe plastic bag or other freezer safe container. You can keep the dough stored for up to 3 months in the freezer. When you’re ready to bake them, let them thaw to room temperature in the fridge or on the counter.To freeze baked cookies: Let them cool completely according to the instructions in the recipe card first. Then wrap them individually in plastic wrap, and store them together in a freezer-safe container for up to 2 months. When you’re ready for a snack, let them thaw at room temperature for about 30 minutes, or pop them in the oven at 250°F for a few minutes if you want them warmed up.