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Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are warm, just-baked comfort in cookie form, featuring a rich, caramelized flavor and melting pockets of semi-sweet chocolate.

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. Place the unsalted butter in a light-colored skillet over medium heat and stir constantly until golden brown and nutty.
  2. Chill the browned butter. Refrigerate until solid to mimic softened butter.
  3. Cream butter and sugars. Beat the solidified brown butter with the granulated and brown sugars until fluffy.
  4. Add eggs and vanilla. Mix in the whole egg, egg yolk, and vanilla extract until smooth.
  5. Combine dry ingredients. Whisk together flour, cornstarch, baking soda, and salt.
  6. Mix dry into wet. Gradually add the dry ingredients to the butter mixture until just combined.
  7. Add milk. Drizzle in milk and stir until cohesive.
  8. Fold in chocolate chips. Gently incorporate chocolate chips.
  9. Shape and chill the dough. Scoop and roll dough into balls, refrigerate until firm.
  10. Preheat the oven and prepare pans. Set oven to 375°F (191°C) and line baking sheets.
  11. Bake the cookies for 12 to 14 minutes until edges are set and centers are soft.
  12. Cool briefly on the baking sheet then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough long enough to prevent spreading and enhance flavor. Store in an airtight container for up to 4 days.

Nutrition

Keywords: cookies, chocolate chip cookies, brown butter, dessert, baking