The ultimate ginger chocolate chip cookies! Packed full of both dark & white chocolate and made with brown butter & toasted milk powder for an intense nuttiness.
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The nutty flavour that you get from brown butter makes it perfect for these cookies. It also helps us achieve fudgy centres & crispy edges.
We’re using a combination of brown butter & regular, softened butter in this recipe. This gives us extra flavour without drastically affecting the texture of the baked cookies.
Toasted Milk Powder
Toasted milk powder is basically a dried version of brown butter. Adding this to our cookie dough intensifies the nutty flavour. Giving us double brown butter!
For this recipe, we’re using both caster & dark brown sugar. This makes our cookies spread out nicely whilst cooking & gives us that sought after texture. Fudgy in the middle & crispy on the edges!
Egg yolks add fat to our cookie dough which in turn makes the baked cookies even fudgier. For this recipe, we’re using two egg yolks and one whole egg. The yolks also replace some of the moisture that was lost when we browned the butter.
To add even more nuttiness to these cookies, we’re replacing some of the plain flour with light rye. We’re only using enough to add extra flavour but not affect the texture.
To lightly spice this batch of cookies, we’re adding a teaspoon & a half of ground ginger to the dough. This might not sound like a lot but this adds a subtle flavour to our cookies which complement the other ingredients nicely.
We’re adding a small amount of espresso powder to these cookies which amplifies the flavour from the chocolate. This is totally optional & the cookies will taste great either way. If you’d like to make your own, head over to my how to make espresso powder guide.
To make these cookies extra chocolatey, we’re adding in two types of chocolate. White & dark.
The secret to getting molten puddles of chocolate on the surface of our cookies is by pressing chunks of chocolate into the top of the dough before baking. Pair this with the pan banging method and your onto a winner!
How To Make Toasted Milk & Ginger Chocolate Chip Cookies
Brown The Butter
The first step in this recipe is browning the butter then letting it firm up in the fridge. The cooled brown butter needs to be the same consistency as the regular, softened butter. This will take roughly 30 minutes to 1 hour in the fridge.
My full guide to making brown butter can be found here.
Beat Butters & Sugars
The next step is to beat the brown & softened butter with both of the sugars. We don’t want to add in air to the dough at this point so we only mix it in a stand mixer for a minute or two. Just enough to combine the butters & sugars together.
Mix In Eggs & Dry Ingredients
Once the butter & sugar is mixed, we add in the whole egg, yolks & vanilla. Lightly beating these together before adding to the butter helps them incorporate.
Next, we add in the flours, raising agents, ginger, salt & espresso powder. To avoid forming gluten, we mix this in on a low mixer speed or by hand until just mixed in.
When it comes to adding in the chocolate, we are leaving 15 chunks of each type out of the mix so that we can press these into the shaped cookie dough later on. The rest gets roughly chopped & folded through the dough.
Shaping & Chilling
Once the cookie dough has been made, it needs to firm up in the fridge for 30 minutes. This makes shaping them a whole lot easier.
To shape the dough we need to first weigh them into 15 equally sized balls, making sure to get plenty of chocolate in each portion. Each cookie ball will weigh around 70g. A cookie scoop makes this process a lot easier.
Once shaped, we press a chunk of each chocolate into the top of each ball then refrigerate overnight.
*Refrigerating the cookie dough is an important step because it stops the cookies from spreading out too much when being baked. An overnight chill is best but a couple of hours will work if your short on time!
The next day, we bake the cookies in batches using the pan banging method (more on this below) until nice & crispy on the edges & just set in the middle. This takes 12 minutes in total.
Once baked, we take a large cookie cutter & use it to “scoot” each cookie into a perfect round shape. Then we finish each cookie with a sprinkling of sea salt. This brings out the chocolate flavour nicely.
Baking & The Pan Banging Method
To bake these cookies, we are using a method invented by Sarah Kieffer from The Vanilla Bean Blog.
This is called the pan banging method & involves knocking the tray of cookies onto the oven shelf at various times throughout the cook time. This creates ripples on the cookies’ surface & helps us achieve fudgy centres & crispy edges. It is also what gives our cookies those molten pools of chocolate!
Salt On Cookies?
A classic combo, a small amount of Maldon sea salt sprinkled onto the top of each cookies really brings out the flavour of the chocolate.
The Cookie Scoot
A technique used to shape cookies into a perfect circle as soon as they come out of the oven. To do this, take a large circular cutter & use it to move (or scoot) the cookies into a circle. This is the secret to making a batch of uniform cookies.
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More Chocolate Chip Cookie Recipes
- Miso Banana Bread
- Salted Tahini & Vanilla
- Brown Butter S’more
- Toasted Milk & Raisin Oatmeal
- Salted Pretzel, Hazelnut & Dark Chocolate
- Brown Butter & Rye
Toasted Milk & Ginger Chocolate Chip Cookies
- Medium Saucepan
- Stand Mixer
- Cookie Scoop
- Large Baking Tray
- Large Cookie Cutter
- 200 g Unsalted Butter
- 145 g Dark Brown Sugar
- 130 g Caster Sugar
- 1 Egg
- 2 Egg Yolks
- 1 tsp Vanilla Essence
- 250 g Plain Flour
- 50 g Light Rye Flour
- 1 ½ tsp Ground Ginger
- 1 tsp Espresso Powder
- 1 tbsp Toasted Milk Powder
- 1 tsp Maldon Salt plus extra for sprinkling
- ¾ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- 180 g Dark Chocolate
- 100 g White Chocolate
- Weigh 120g of the butter into a medium sized saucepan then place over a medium heat. Cook, stirring regularly until brown then stir in the toasted milk powder.Transfer to a bowl, leave to cool then refrigerate until the butter is just starting to firm up.
- Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
- Add both of the butters & the sugars to the bowl of a stand mixer with the paddle attached. Beat until combined & just turning pale, 1-2 minutes. Don’t overmix, we don’t want to add in air to the cookie dough as this will affect the baked cookie.
- In a separate bowl, lightly beat the egg, yolks & vanilla essence together. Add to the butter & sugar mix then beat together until combined.
- In another bowl, whisk together both the flours, espresso powder, ginger, salt, baking powder & bicarbonate of soda.
- Add to the butter mix & beat on a low speed to combine.
- Next, roughly chop 130g of dark chocolate & 50g of white chocolate. Add to the cookie dough & stir in. Chill the dough in the fridge for 30 minutes to firm up.
- Whilst the dough is in the fridge, chop both remaining chocolates into 15 equally sized pieces (15 pieces of dark & 15 pieces of white).
- Once the dough is cool, scoop into 70g portions & roll into balls with your hands. Making sure that there’s plenty of chocolate in each portion. Press both a dark & white chocolate chunk into the top of each ball.
- Place the portioned cookie dough on a baking tray or into a large container then leave in the fridge overnight.
- The following day, preheat your oven to 180°c/160°c fan (355°f/320°f).
- Line 3 large baking trays with baking parchment & place 5 cookies on each tray, making sure there’s plenty of room between them.For best results, bake the cookies one tray at a time.
- Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven, by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
- Bake for a further 2 minutes then repeat the pan banging process.
- Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
- Using a large, round cookie cutter, scoot each cookie into a perfect round shape (this step is optional but makes the cookies more uniform).
- Sprinkle each cookie lightly with Maldon salt, leave to cool slightly then transfer to a wire rack to cool completely.
- Repeat the cooking process with the remaining cookies.
My recipes for both of these can be found on my blog. Don’t worry if you haven’t got any to hand, the cookies will still taste great without them. My full guide to making brown butter can be found here. The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture. When making cookies, it’s best to use bars of chocolate that have been roughly chopped as appose to chocolate chips. Chocolate chips won’t melt properly & you won’t get the molten pools of chocolate that can be achieved with chopped chocolate.