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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

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  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 42 minutes (includes chilling)
  • Yield: 26 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

The BEST brown butter chocolate chip cookies! Filled with rich chocolate chips, you’ll love these soft and chewy chocolate chip cookies. Recipe makes 26 cookies.

Ingredients

Cookies

  • 3/4 cup unsalted butter
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup light or dark brown sugar
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3 oz semisweet chocolate, chopped

Topping

  • 3 oz semisweet chocolate, chopped
  • flaky salt

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour browned butter into a shallow glass bowl or glass measuring cup and chill in the freezer until solidified and the texture of room temperature butter, about 45 minutes to an hour.
  2. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Cover dough and chill in the refrigerator for 2 to 3 hours.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top cookies with chopped chocolate, pressing gently to adhere.
  4. Bake cookies for 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
  5. Store cookies in an airtight container at room temperature for 3 to 4 days.

Equipment

Notes

Brown butter: Check out my full step-by-step recipe tutorial.

Chocolate: If you prefer to use only chocolate chips in this recipe, fold 3/4 cup semisweet chocolate chips into the dough, and use 1/2 cup semisweet chocolate chips to top the cookies before baking.

Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.

Make ahead: Scoop the dough out onto a parchment-lined baking sheet. Top with chocolate chips. Freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.

Freeze cookies: To freeze the baked chocolate chip cookies, let cookies cool completely, then transfer to an airtight container in the freezer and freeze up to 2 months. Rewarm cookies in a 350 degree oven for 5 minutes or until heated through.

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