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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies offer a cozy twist on a classic, featuring a nutty aroma and rich flavor from browned butter, with a chewy center and crisp edges.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 160 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned then chilled
  • 1/2 cup granulated sugar
  • 1 cup packed light or dark brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 and 1/2 cups semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions

  1. Brown the butter. Melt the butter in a light-colored skillet over medium heat, stirring constantly so the milk solids do not burn. When the butter turns golden brown and smells nutty, pour it into a heatproof bowl. Let it cool to room temperature, then refrigerate until solid.
  2. Cream sugars and brown butter. In a large bowl, beat the solidified brown butter with the granulated and brown sugars until combined and slightly fluffy.
  3. Add eggs and vanilla. Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture; mix well until smooth.
  4. Combine dry ingredients. In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  5. Mix dry into wet. Gradually add the dry ingredients into the butter mixture, mixing until just combined.
  6. Add milk. Drizzle in the 2 tablespoons of milk and stir until the dough is cohesive.
  7. Fold in chocolate chips. Gently fold in the 1 and 1/2 cups of semi-sweet chocolate chips so they are evenly distributed.
  8. Scoop and chill. Scoop and roll the dough into balls of your desired size, then refrigerate for at least 2 hours.
  9. Preheat and prepare. Preheat the oven to 375°F (191°C). Line baking sheets with parchment paper and arrange the chilled dough balls on the sheets.
  10. Bake and cool. Bake for 12 to 14 minutes, until the edges are set and the centers still look slightly soft. Cool on the baking sheet briefly, then transfer to a wire rack to finish cooling.

Notes

For best results, chill the dough to prevent excessive spread. Store cooled cookies in an airtight container for up to 5 days.

Nutrition

Find it online: https://daytasty.com/brown-butter-chocolate-chip-cookies/