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Brown Butter Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 45 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 27 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Chocolate Chip Cookies offer a rich, nutty flavor infused by browned butter, combined with the perfect balance of semi-sweet and dark chocolate chips. Crispy on the edges and chewy in the center, these cookies are a decadent treat made with simple ingredients, easy to prepare, and baked to golden perfection.

Ingredients

Wet Ingredients

  • 12 tbsp (170g) butter
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract

Sugars

  • 1 cup (194g) brown sugar, packed
  • ⅓ cup (70g) granulated sugar

Dry Ingredients

  • 2 cups (298g) all-purpose flour
  • ½ tsp baking soda
  • 1 tbsp (7g) cornstarch
  • 1 tsp salt

Chocolate Chips

  • 5 oz semi-sweet chocolate chips
  • 2 oz dark chocolate chips

Instructions

  1. Brown the Butter: Add 12 tbsp (170g) butter into a heavy-bottomed saucepan over medium heat. Stir consistently with a spatula to ensure even cooking. Cook for about 5 minutes until the butter turns a golden brown color with a nutty aroma. Remove immediately from heat to prevent burning and pour into a heatproof mixing bowl.
  2. Cool the Butter: Place the browned butter in the fridge for about 5 minutes to cool down slightly while you prepare other ingredients.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
  4. Combine Sugars and Butter: Take the cooled browned butter out of the fridge. Add 1 cup packed brown sugar and ⅓ cup granulated sugar to the bowl, mixing until thoroughly combined.
  5. Add Eggs and Vanilla: Mix in 1 egg, 1 egg yolk, and 2 tsp vanilla extract. Whisk the mixture vigorously for about a minute until smooth and slightly fluffy.
  6. Incorporate Dry Ingredients: Fold in 2 cups flour, ½ tsp baking soda, 1 tbsp cornstarch, and 1 tsp salt until just combined. Avoid overmixing to prevent dense and tough cookies.
  7. Fold in Chocolate Chips: Gently fold 5 oz semi-sweet chocolate chips and 2 oz dark chocolate chips into the dough to distribute evenly.
  8. Shape Cookie Dough: Scoop 12 cookie dough balls onto a baking sheet lined with parchment paper. Leave at least 1.5 inches between each ball to allow space for spreading.
  9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until edges are golden and centers are set but still soft.
  10. Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack or serving plate. Enjoy warm or at room temperature.

Notes

  • Using a blend of semi-sweet and dark chocolate chips provides a rich, indulgent flavor, but milk chocolate chips can also be used for a sweeter taste.
  • Do not overmix the dough as it can result in dense, tough cookies. Fold dry ingredients gently.
  • Unlike many cookies, this dough requires no chilling time, making it quick to prepare and bake.
  • Cornstarch is added to ensure cookies are thick and soft with minimal spreading during baking.

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