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Cereal Browned Butter Chocolate Chip Cookies | Bake to the roots

Cereal Browned Butter Chocolate Chip Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:09
  • Total Time: 02:00
  • Yield: 6
  • Category: Cookies
  • Cuisine: American


Wanna try something new for breakfast? Make some cereal chocolate chip cookies – sweet and delicious!


1/2 cup (120g) butter
1 1/4 cups (150g) sugar
1/4 cup (50g) brown sugar
1 tbsp. milk
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) semi-sweet chocolate, chopped


1. Add the butter to a small pot and melt over medium-high heat, bring to a boil and cook until you can see small brown spots on the bottom of the pot and the butter smells nutty. Remove from heat, pour into a heatproof bowl and let cool down to room temperature. Chop the chocolate coarsely.
2. Add the sugars, the melted butter, and milk to a large bowl and mix until light and creamy – takes several minutes. Add the egg and vanilla extract and mix until the mixture is light and airy. Mix the flour with baking powder, and salt – add to the bowl and mix until just combined. Add about 3/4 of the chopped chocolate and fold in. Place the dough in the fridge for at least an hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Shape hazelnut-sized balls out of the dough and place with some space in between on the baking sheet (I had space for 48) – place the remaining dough back in the fridge. Press a piece of the remaining chopped chocolate into each of the dough balls and bake for about 7-9 minutes. For Cookies that can withstand milk in a bowl a bit longer, I recommend baking the cookies even longer so they get drier. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.


If you want to eat the small cookies as they are, I recommend baking them like regular cookies – as cereal cookies, they should be baked a bit longer to get them drier so they don’t break immediately when combined with milk.