Description
These Best Brown Butter Chocolate Chip Cookies are irresistibly rich and flavorful, featuring nutty browned butter and a perfect blend of semi-sweet and mini chocolate chips. With a crisp edge and soft, chewy center, they are an indulgent treat perfect for cookie lovers everywhere.
Ingredients
Scale
Butter Mixture
- 1 cup plus 2 tablespoons unsalted butter
Sugars and Flavor
- 1/2 cup white granulated sugar
- 1 cup brown sugar (packed)
- 1 teaspoon pure vanilla extract
Eggs
- 2 large eggs (room temperature)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cornstarch
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Browned Butter: In a mixing bowl, combine the browned butter with the white granulated sugar and brown sugar. Beat together until the mixture is smooth and well incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the pure vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold in both the semi-sweet chocolate chips and mini chocolate chips, ensuring an even distribution throughout the dough.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This helps develop flavor and prevents excessive spreading during baking.
- Prepare to Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Bake the Cookies: Scoop rounded portions of the chilled dough onto the prepared baking sheets. Bake for about 12 minutes or until the edges are lightly golden. Allow cookies to cool on the pan before transferring them to wire racks to cool completely.
Notes
- Using browned butter adds a rich nutty flavor that elevates these cookies above standard chocolate chip recipes.
- Chilling the dough is essential for thicker cookies and better flavor development.
- You can substitute semi-sweet chocolate chips with dark chocolate for a less sweet option.
- Ensure eggs are at room temperature for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to one week.
