Brown Butter Chocolate Chip Cookies Recipe

featured brown butter chocolate chip cookies

Brown Butter Chocolate Chip Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 10

Chill/Rest Time: 1 30

Total Time: 2 40

Servings: cookies

Calories: 188kcal

Author: Becky Hardin

Make your cookies extra delicious with this brown butter chocolate chip cookie recipe. Soft and chewy the browned butter adds a delicious nutty rich flavor that makes these cookies too good not to share!

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet

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
2⅔ 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
1 cup milk chocolate chips 170 grams, plus more to press into the tops of the cookies
1 cup semisweet chocolate chips 170 grams

Instructions

Add the butter to a saucepan over medium heat and let it start to simmer, then reduce the heat to medium-low.
1 cup unsalted butter
Whisk the entire time as a foam starts to form at the top of the butter and continue whisking until the butter starts to turn a light brown color and become fragrant.
Remove the pan from the heat and pour the butter into a large heatproof bowl to cool completely for about 30 minutes.
Whisk in the brown sugar, granulated sugar, eggs, and vanilla. Set aside.
¾ cup brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
In a separate large bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt together. Stir into the wet ingredients until completely combined.
2⅔ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
Stir in the milk chocolate chips and semisweet chocolate chips, then cover the bowl with plastic wrap and refrigerate for 1 hour.
1 cup milk chocolate chips, 1 cup semisweet chocolate chips
Preheat oven to 350°F and line a baking sheet with parchment paper.
Form six 1-inch balls from the cookie dough and place them spread evenly apart on the prepared baking sheet.
Lightly press down on the tops of the cookies, press in a few extra chocolate chips on top, and bake for 8-10 minutes, or until the edges of the cookies start to dry out and turn a light golden color.
Let cool completely on the pan, then remove them from the pan and set aside.
Repeat the baking process with the remaining cookie dough, then serve.

Video

Notes

Don't over-mix the cookie dough when you combine the wet and dry ingredients. This can cause the gluten to overdevelop.
Leave space between each cookie dough ball on your baking sheet to allow them to spread.
You can make these cookies with chocolate chunks, white, milk, or dark chocolate.

Storage: Store brown butter chocolate chip cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition