Description
This Brown Butter Chocolate Chip Cookies recipe delivers rich, nutty flavor with the deep caramel notes of browned butter combined with classic milk and semisweet chocolate chips. These cookies are perfectly soft, chewy in the center, and slightly crisp on the edges, offering a satisfying texture and decadent taste for every chocolate chip cookie lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (226 grams, 2 sticks)
- ¾ cup brown sugar (160 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs (100 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 2â…” cups all-purpose flour (320 grams)
- 2 teaspoons cornstarch (5 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon baking powder (2 grams)
- ½ teaspoon kosher salt
Add-ins
- 1 cup milk chocolate chips (170 grams), plus extra for topping
- 1 cup semisweet chocolate chips (170 grams)
Instructions
- Brown the Butter: Add the butter to a saucepan over medium heat and let it start to simmer, then reduce the heat to medium-low.
- Develop Nutty Flavor: Whisk continuously as foam forms on top of the butter, and keep whisking until the butter turns a light brown color and becomes fragrant, indicating it is browned.
- Cool the Butter: Remove the pan from heat and pour the browned butter into a large heatproof bowl, allowing it to cool completely for about 30 minutes.
- Combine Wet Ingredients: Whisk in the brown sugar, granulated sugar, eggs, and vanilla extract into the cooled browned butter until smooth and combined. Set aside.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and kosher salt. Stir this dry mixture into the wet ingredients until fully incorporated.
- Add Chocolate Chips and Chill: Fold in the milk chocolate chips and semisweet chocolate chips evenly. Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Prepare for Baking: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Shape Cookies: Form six 1-inch dough balls and place them spaced evenly on the prepared baking sheet.
- Top Cookies: Lightly press down the tops of the cookie dough balls and press a few extra chocolate chips on top for a pretty finish.
- Bake: Bake the cookies for 8-10 minutes, until the edges start to dry and turn a light golden color but centers remain soft.
- Cool: Let the cookies cool completely on the pan before transferring them to a wire rack or serving plate.
- Repeat and Serve: Repeat shaping and baking with the remaining dough, then enjoy your freshly baked brown butter chocolate chip cookies.
Notes
- Cooling the browned butter before mixing prevents cooking the eggs prematurely.
- Refrigerating the dough helps control spreading and enhances flavor development.
- Don’t overbake; cookies should be slightly soft in the center when removed from the oven.
- Using a mix of milk and semisweet chocolate chips adds complexity to the cookie’s flavor profile.
- Pressing extra chocolate chips on top before baking creates an attractive presentation and extra chocolatey bites.
