Brown Butter Chocolate Chip Cookies
These cookies take the classic chocolate chip cookie to a whole new level with the rich, nutty flavor of brown butter, making them crispy on the edges and chewy in the center.
Ingredients
For the Cookies
- 1 cup unsalted butter Plus 2 tablespoons
- 1/2 cup white granulated sugar
- 1 cup brown sugar Packed, light or dark
- 1 tsp pure vanilla extract
- 2 large eggs Room temperature
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
Preparation
- Brown the butter by melting it in a saucepan over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a large bowl, combine the browned butter, white sugar, and brown sugar. Beat together until well mixed.
- Add the eggs and vanilla extract to the mixture and beat until everything is combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
- Slowly add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the semi-sweet and mini chocolate chips.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Scoop tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best served warm with a glass of cold milk or coffee. Store in an airtight container at room temperature for up to a week, or freeze unbaked dough or baked cookies for longer storage. Remember to cool the brown butter slightly before adding it to the sugars to prevent cooking the eggs.