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Brown Butter Chocolate Chip Cookies

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These amazing Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor, chewy centers, and crisp edges, thanks to the magic of browned butter.

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
  • 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 butter into pieces.
  2. Place butter in a light-colored skillet.
  3. Melt the butter over medium heat.
  4. Stir or whisk constantly as butter melts.
  5. Continue stirring once butter begins to foam.
  6. Cook for 5–7 minutes until butter begins browning.
  7. Look for lightly browned specks forming at the bottom of the pan.
  8. Cook until butter is golden in color.
  9. Remove from heat immediately.
  10. Pour browned butter into a heatproof bowl, including all browned bits.
  11. Let browned butter cool for 10 minutes.
  12. Place bowl with browned butter in the refrigerator.
  13. Chill until butter is solid, about 90 minutes.
  14. After about 30 minutes of chilling, tightly cover the bowl.
  15. Remove solidified brown butter from the refrigerator.
  16. Spoon the solidified brown butter into a large bowl or the bowl of a stand mixer.
  17. Beat the brown butter on high speed for 1–2 minutes until smooth and creamy.
  18. If butter is too firm, let it sit at room temperature for 5–10 minutes.
  19. Alternatively, microwave butter for 5–8 seconds to soften slightly, but do not melt it.
  20. Add brown sugar and granulated sugar to the butter.
  21. Beat on medium-high speed for about 2 minutes until lightened in color and combined.
  22. Add the egg, egg yolk, and vanilla extract.
  23. Beat until combined.
  24. Scrape down the sides and bottom of the bowl as needed.
  25. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  26. Add the dry ingredients to the butter mixture.
  27. Mix on low speed until just combined.
  28. Drizzle in the milk with the mixer running on low speed.
  29. Mix until milk is incorporated.
  30. Add the chocolate chips.
  31. Mix until chocolate chips are evenly distributed.
  32. Scoop the dough into balls, about 2 Tablespoons or 45g each.
  33. Roll the dough into balls.
  34. Shape them taller rather than wide, like a cylinder.
  35. Place the dough balls on a lined baking sheet or plate.
  36. Cover the dough balls.
  37. Refrigerate for at least 2 hours or up to 3 days.
  38. Preheat oven to 375°F (191°C).
  39. Line large baking sheets with parchment paper or silicone baking mats.
  40. Arrange 8 dough balls per baking sheet, spacing them about 3 inches apart.
  41. Sprinkle flaky sea salt on top of the dough balls, if using.
  42. Bake for 12–14 minutes, or until the edges are lightly golden brown.
  43. The centers will look soft when removed from the oven.
  44. Cool on the baking sheet for 5 minutes.
  45. Optionally, press a few extra chocolate chips into the tops of the cookies during cooling.
  46. Transfer cookies to a wire rack to cool completely.

Notes

Ensure your butter is truly golden brown, not just melted, for the best flavor.
Do not skip the dough chilling step; it’s crucial for texture and flavor development.
For best results, use a kitchen scale to measure your flour accurately.
Avoid overbaking; the cookies will firm up as they cool, so slightly underbaked is perfect.

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