The Best Brown Butter Chocolate Chip Cookies
These are amazing brown butter chocolate chip cookies with crisp edges, soft middles, and the perfect chewiness throughout. The cookies are made with loads of brown butter and gooey chocolate. No chill time required!
Ingredients
- 3/4 cups + 1 tbsp unsalted butter melted and browned
- 2/3 cups dark brown sugar
- 1/2 cup white sugar
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 3/4 cups semi-sweet chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool for 15-20 minutes).3/4 cups + 1 tbsp unsalted butter
- Whisk the slightly cooled but still warm brown butter, white sugar, and brown sugar in a large bowl. Whisk for 2 minutes until well combined, the sugar should be dissolved from the heat of the butter.2/3 cups dark brown sugar, 1/2 cup white sugar, 3/4 cups + 1 tbsp unsalted butter
- Whisk in vanilla, egg, and egg yolk.1 large egg, 1 large yolk, 1 tbsp vanilla
- Fold in flour, baking soda, cornstarch, and salt using a spatula. Do not over-mix!2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cornstarch
- Next, add in the chocolate chips and mix in until just combined.3/4 cups semi-sweet chocolate chips
- I used a 2 tbsp cookie scoop. Scoop the cookie dough onto a prepared baking tray, I baked mine 6 at a time spaced about 3 inches apart on the trays. Add extra chocolate chips on top (optional).
- Bake the cookies for 12-14 minutes. Mine took 13 minutes exactly.
- Once baked, sprinkle the tops of the cookies with a bit of sea salt. This is optional but really brings together the sweet and salty!
- I personally love to eat these cookies warm!! These cookies stay good for 3 days on the counter or a week in an airtight container refrigerated. Enjoy :)