Description
The best brown butter chocolate chip cookies! Filled with rich chocolate chips, you’ll love these ultra chewy cookies made with browned butter. These take the classic chocolate chip cookie to the next level!
Ingredients
Cookies
- 1 cup (224 g) unsalted butter, divided
- 2 cups (280 g) all-purpose flour
- 1 1/2 tsp (4 g) cornstarch
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 2 tsp (8 g) vanilla extract
- 1 1/4 cups (212 g) semisweet chocolate chips
Topping
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt
Instructions
- Brown butter: Cook 1/2 cup (112 g) unsalted butter in a heavy saucepan until browned (full tutorial here). Pour brown butter into a ramekin or glass bowl and set aside to cool for 20 minutes.
- Bring remaining 1/2 cup (112 g) unsalted butter to room temperature. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make dough: Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat room temperature butter, light brown sugar, and granulated sugar in a large mixer bowl at medium speed until soft and creamy (about 2 minutes). Add cooled brown butter and beat until incorporated (about 1 minute). Beat in egg, egg yolk, and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated and a soft dough forms. Fold in chocolate chips.
- Use a medium cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough (approximately 32 grams each). Place two inches apart on prepared baking sheets, 9 balls of dough per baking sheet. Top cookies with chocolate chips (5 per cookie), pressing gently to adhere.
- Bake cookies for 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle tops with flaky salt and let cool for 5 minutes on baking sheets. If desired, use a slightly larger round cookie cutter to scoot the warm cookies into a perfect round shape as they cool. Transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Butter: Do not use European-style butter. The higher fat content will cause the cookies to overspread.
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 and top with chocolate chips. Freeze for 1 hour, then transfer cookie 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: Let cookies cool completely, then transfer to an airtight container in the freezer and freeze up to 2 months. Rewarm cookies in a 325°F oven for 5 minutes or until heated through.