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Brown-Butter-Chocolate-Chip-Cookies

Brown Butter Chocolate Chip Cookies

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  • Author: Elise
  • Prep Time: 45 minutes
  • Cook Time: 300 minutes
  • Total Time: 5 hours 45 minutes
  • Yield: 26 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Enjoy the delightful taste of Brown Butter Chocolate Chip Cookies! Featuring rich flavors from browned butter and plenty of chocolate chips, this easy recipe yields thick and chewy treats, perfect for any occasion.

Ingredients

Scale
  • 1 cup (16 tbsp; 226g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour (do not scoop; weigh or spoon & level)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons (30ml) milk, warmed or at room temperature
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • optional: flaky sea salt, for topping

Instructions

  1. Slice the unsalted butter into pieces and place them in a light-colored skillet. Melt the butter over medium heat while stirring constantly. Once melted, the butter will foam. Continue to stir for 5–7 minutes until it begins to brown and you see lightly toasted specks forming at the bottom. Remove from heat when golden and pour into a bowl, letting it cool for 10 minutes, then chill in the refrigerator until solid, about 90 minutes, covering after 30 minutes.
  2. Spoon the solidified brown butter into a large mixing bowl. Beat with a handheld or stand mixer on high speed for 1–2 minutes until smooth and creamy. If too firm, let sit at room temperature or microwave for a few seconds to soften slightly. Avoid melting the butter.
  3. Add the brown and granulated sugars, beating on medium-high until light in color, about 2 minutes. Mix in the egg, egg yolk, and vanilla extract until well combined. Scrape the bowl's sides as needed.
  4. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing on low speed until just combined. Drizzle in the milk with the mixer running on low until incorporated. Mix in the chocolate chips until evenly distributed.
  5. Scoop and roll the dough into balls, about 2 tablespoons each, forming a tall shape for thicker cookies. Place on a lined baking sheet, cover, and refrigerate for at least 2 hours or up to 3 days.
  6. Preheat the oven to 375°F (191°C). Line baking sheets with parchment paper. Space 8 dough balls on each sheet, about 3 inches apart. Optionally sprinkle sea salt on top.
  7. Bake for 12–14 minutes until the edges are lightly golden. The centers will seem soft. Let cool on the baking sheet for 5 minutes; add extra chocolate chips on top if desired. Transfer to wire racks to cool completely.
  8. Store cookies in an airtight container at room temperature for up to 5 days.

Notes

Using a light-colored skillet allows you to monitor the browning of the butter easily.
Chilling the dough helps to develop flavor and create thicker cookies.
Pressing extra chocolate chips into the tops enhances the visual appeal.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 100mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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