Brown Butter Chocolate Chip Cookies
Indulge in the rich, nutty flavor of brown butter chocolate chip cookies with a perfect chewy texture.
Ingredients
For the cookie dough
- 1 cup unsalted butter, plus 2 tablespoons Make sure to brown the butter
- 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
- Start by browning the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty (about 5-7 minutes).
- Remove the butter from heat and let it cool slightly.
- In a mixing bowl, combine the white sugar, brown sugar, and browned butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Fold in the semi-sweet and mini chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly undercooked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe bag or container for up to three months. Adjust chocolate chips to your preference and consider adding nuts for extra crunch.