The Best Brown Butter Chocolate Chip Cookies
Indulge in these rich and nutty brown butter chocolate chip cookies that melt in your mouth, elevating the classic cookie experience.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter 1 cup plus 2 tablespoons
- 1/2 cup white granulated sugar
- 1 cup brown sugar (packed, light or dark)
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons 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, melt the butter. Stir it continuously until it turns golden brown and smells nutty. Remove it from heat and let it cool slightly.
- In a large bowl, combine the browned butter, white sugar, and brown sugar. Mix well until smooth.
- Add the vanilla extract and eggs to the mixture. Beat until everything is well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined.
- Fold in the semi-sweet chocolate chips and mini chocolate chips.
- Preheat your oven to 350°F (175°C).
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown. The centers should still look soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag or container. Thaw at room temperature before enjoying.