Description
These Brown Butter Chocolate Chip Cookies are a decadent twist on the classic treat, featuring browned butter for a rich, nutty flavor and a perfect chewy texture. Enhanced with light-brown and granulated sugars and semi-sweet chocolate chips, these cookies are irresistibly soft with golden edges and a slightly under-baked center for ultimate indulgence.
Ingredients
Butter
- 1 cup (226g) unsalted butter, cut into 1 Tbsp pieces (if using salted butter decrease salt to 1/4 tsp)
Dry Ingredients
- 2 1/4 cups (318g) all-purpose flour, scoop and level to measure
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
Sugars
- 1 cup (200g) packed light-brown sugar
- 1/2 cup (100g) granulated sugar
Wet Ingredients
- 1 1/2 tsp vanilla extract (or vanilla bean paste)
- 2 large eggs
Add-ins
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Brown Butter: Melt butter in a 12-inch light-colored skillet over medium heat, stirring occasionally. The butter will melt, sputter, and then foam while browning, developing a golden brown color and toasty aroma without burning.
- Cool Butter: Immediately pour the browned butter into a heatproof dish, scraping out the skillet with a spatula. Let it cool at room temperature for 10 to 15 minutes, then chill in the freezer about 45 minutes until cooled but not solid.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking soda, and salt for 20 seconds; set aside.
- Combine Butter and Sugars: Transfer the cooled browned butter to the bowl of an electric stand mixer. Add the light-brown and granulated sugars.
- Cream Mixture: Fit mixer with paddle attachment and whip on medium-high until creamy, about 1 minute. Add one egg and mix, then add the second egg along with vanilla extract; mix thoroughly.
- Add Dry Ingredients and Chocolate Chips: Mix in dry ingredients on low speed just until combined. Fold in the chocolate chips. Create a well in the dough to help with even chilling, cover, and refrigerate for 1 hour. Preheat oven to 350°F during last 10 minutes of chilling.
- Form Cookies and Bake: Scoop about 2 1/2 tablespoons (45g) of dough and shape into balls slightly larger than a golf ball. Place 9 dough balls per parchment-lined baking sheet. Bake for 10-13 minutes until golden with a slightly under-baked center. Keep remaining dough chilled until baking.
- Cool and Store: Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Notes
- Use a light-colored skillet for browning butter to better monitor color changes and prevent burning.
- Chilling the dough is essential to develop flavor and control spreading during baking.
- Do not overbake; cookies should be slightly under-baked in the center for optimal chewy texture.
- If using salted butter, reduce added salt to 1/4 teaspoon to balance flavor.
- Keep unused dough refrigerated between baking batches to maintain dough consistency.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
