Description
These Brown Butter Chocolate Chip Cookies are a decadent twist on the classic cookie, featuring rich, nutty brown butter that enhances the flavor profile. Crispy around the edges with a soft, chewy center, these cookies are packed with semi-sweet and mini chocolate chips for ultimate indulgence. Perfect for any occasion, these cookies impress with their deep caramel notes and melty chocolate goodness.
Ingredients
Scale
Butter Mixture
- 1 cup plus 2 tablespoons unsalted butter
Sugars & Flavorings
- 1/2 cup white granulated sugar
- 1 cup brown sugar (packed)
- 1 tsp pure vanilla extract
Eggs
- 2 large eggs (room temperature)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently. Continue until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly before using to avoid cooking the eggs in the next steps.
- Mix Sugars and Butter: In a mixing bowl, combine the warm brown butter with the white granulated sugar and packed brown sugar. Beat the mixture together until it becomes smooth and well incorporated, creating a rich, caramelized base for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and butter mixture, mixing well after each addition to ensure full incorporation. Then stir in the pure vanilla extract to enhance the cookie’s flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in both the semi-sweet chocolate chips and mini chocolate chips, distributing them evenly throughout the dough without breaking them up.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. This step improves the texture and flavor of the cookies by allowing the ingredients to meld and the dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Bake: Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for approximately 12 minutes or until the edges are lightly golden brown.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for several minutes. Then transfer them to wire racks to cool completely, ensuring they firm up to the perfect texture.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies above the standard chocolate chip variety.
- Chilling the dough before baking helps control spread and intensifies the flavors.
- Room temperature eggs blend more evenly into the batter, promoting a consistent texture.
- The addition of cornstarch contributes to a tender, soft cookie.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Store baked cookies in an airtight container at room temperature to keep them fresh for up to a week.
