Nutmeg Browned Butter Chocolate Chip Cookies


1 cup (2 sticks) unsalted butter, browned and cooled to room temperature
1 1/4 cup dark brown sugar
7 ounces sweetened condensed milk
1 egg, room temperature
2 teaspoons vanilla extract
2 1/2 cup flour
1 tbsp ground coffee
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 1/4 cup milk chocolate chips


1. In a skillet, place butter and allow to melt. Keep cooking for a few minutes until most of the large foam bubbles disappear and butter is golden brown and nutty smelling. I know, very official. :) Remove from heat and allow to cool. 

2. In a large bowl, mix together coffee, flour, nutmeg, salt, and baking soda. Set aside. 

3. In a separate bowl, combine cooled browned butter and brown sugar until combined. Follow this with the sweetened condensed milk, egg, and vanilla. Continue to whisk until smooth. 

4. Stir flour mixture into butter/sugar mixture and continue stirring until all flour is completely mixed in. 

5. Mix in chocolate chips and stir until combined. Mixture will be thick. Refrigerate the dough for at least 30 minutes. 

6. Preheat oven to 350. Roll about 1 1/2" balls of dough. Place on a cookie sheet with parchment paper approximately 1" apart, and press dough down until flattened. Bake cookies for ~13-15 minutes (depending on if you use a metal pan or not), until tops of cookies are crisp and slightly browned. Cool for 5 minutes on baking tray and transfer to cooling rack to complete cooling.