Description
These brown butter chocolate chip cookies are the ultimate treat with a perfect balance of chewy centers and crisp edges. Made from scratch with rich browned butter, semi-sweet chocolate chips, and mini chocolate chips, this easy recipe yields irresistibly flavorful cookies that are simple to prepare and ideal for any occasion.
Ingredients
Brown Butter
- 1 cup plus 2 tablespoons unsalted butter
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cornstarch
Wet Ingredients
- 1/2 cup white granulated sugar
- 1 cup brown sugar, packed (light or dark)
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
Chocolate Chips
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Brown the Butter: Place 1 cup plus 2 tablespoons of unsalted butter in a large frying pan over medium heat. Stir occasionally as the butter melts, then continuously once it begins to foam. Watch for the milk solids to separate and turn an amber golden brown. Remove from heat once browned. Transfer the brown butter and all browned bits into a glass measuring cup, ensuring you measure exactly 1 cup of brown butter. For faster cooling, place in the freezer for 15 minutes, stirring occasionally until a soft paste forms.
- Mix Dry Ingredients: In a medium bowl, sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons cornstarch. Set aside.
- Cream Butter and Sugars: Using a mixer, beat the cooled brown butter with 1/2 cup white sugar and 1 cup brown sugar on high speed for 2 minutes until light and fluffy. Add 1 teaspoon vanilla extract and 2 room temperature eggs. Mix until just combined.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Stir until just combined. Then fold in 1 1/2 cups semi-sweet chocolate chips and 1/4 cup mini chocolate chips, mixing gently to incorporate.
- Prepare to Bake: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading. Using a large cookie scoop (approximately 2 tablespoons), portion out 6 dough balls per cookie sheet, spacing them evenly.
- Bake the Cookies: Bake in the preheated oven for 10–13 minutes, or until cookies are lightly golden brown on the edges and tops. Allow cookies to cool on the baking sheet for 4 minutes before transferring them to a cooling rack to cool completely.
Notes
- Make sure the butter does not burn while browning; remove promptly once milk solids turn golden amber.
- Using room temperature eggs helps achieve proper mixing and texture.
- Sifting the dry ingredients prevents lumps and ensures even distribution.
- Resting the dough before baking helps cookies maintain their shape and prevents over-spreading.
- Store cookies in an airtight container to keep them fresh and chewy.
