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Brown Butter Chocolate Chip Cookies Recipe

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3.8 from 7 reviews

These Brown Butter Chocolate Chip Cookies feature rich, nutty browned butter combined with a perfect blend of sugars for a soft, thick, and chewy cookie studded with semi-sweet chocolate chips. Chilling the dough enhances the flavors and texture, making these cookies delightfully tender with a slightly crispy edge and optional flaky sea salt topping to balance the sweetness.

Ingredients

Butter Mixture

  • 1 cup (16 Tbsp; 226g) unsalted butter

Sugars & Eggs

  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (do not scoop; weigh or spoon & level)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Additional Ingredients

  • 2 Tablespoons (30ml) milk, warmed or at room temperature
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: flaky sea salt, for topping

Instructions

  1. Brown the butter: Slice the butter into pieces and place in a light-colored skillet to monitor color. Melt over medium heat, stirring or whisking constantly. After the butter melts and foams, continue stirring until you see golden brown specks form at the bottom, indicating toasted milk solids. Remove immediately and pour into a heatproof bowl including all browned bits. Let it cool 10 minutes, then chill in the refrigerator until solid, about 90 minutes, covering the bowl tightly after 30 minutes.
  2. Cream the brown butter: Remove the solidified brown butter and spoon into a large bowl or mixer bowl. Beat on high with a handheld or stand mixer with paddle attachment for 1–2 minutes until smooth and creamy. If too firm, let soften at room temperature 5–10 minutes or microwave 5–8 seconds (do not melt) to soften.
  3. Add sugars and eggs: Add the granulated and brown sugar to the creamed butter. Beat on medium-high speed for about 2 minutes until the mixture lightens in color and combines fully. Add in the whole egg, egg yolk, and vanilla extract, beating until combined. Scrape down sides and bottom of bowl as needed.
  4. Mix dry ingredients and combine: In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Add dry ingredients to the butter mixture and mix on low speed just until incorporated. While mixing on low, drizzle in the milk and continue mixing until fully incorporated. The dough will be thick and soft.
  5. Add the chocolate chips: Mix in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Shape and chill dough: Scoop dough into approximately 2 Tablespoon (45g) portions. Shape each piece into a taller, cylindrical ball to encourage thicker cookies. Place dough balls on a lined baking sheet or plate, cover, and refrigerate for at least 2 hours or up to 3 days.
  7. Prepare for baking: Preheat oven to 375°F (191°C). Line large baking sheets with parchment paper or silicone mats. Arrange 8 dough balls per sheet, spaced about 3 inches apart. Optionally, sprinkle flaky sea salt over the tops of the dough.
  8. Bake the cookies: Bake for 12–14 minutes until edges are lightly golden brown and centers look soft. Remove from oven and cool on baking sheet for 5 minutes. Optionally press a few extra chocolate chips onto cookies while warm. Cookies will slightly deflate as they cool.
  9. Cool and store: Transfer cookies to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Notes

  • Use a light-colored skillet for browning butter to better see the color change and prevent burning.
  • Chilling dough longer (up to 3 days) enhances flavors and improves cookie texture.
  • Shaping dough taller rather than wider promotes a thicker cookie with a soft center.
  • Adding flaky sea salt on top balances the sweetness and enhances flavor.
  • Softening the brown butter by beating is crucial to achieve the right cookie texture.
  • Do not overbake; cookies should look slightly underbaked in the center when removed from the oven.
  • Store cookies properly to maintain freshness and chewiness.

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