These Brown Butter Chocolate Chip Cookies have everything you want in a good cookie: They are crispy on the edges and soft and chewy in the center. They are so simple to make that there is no need for special equipment. This is a straightforward recipe to make Brown Butter Chocolate Chip Cookies perfectly delicious each and every time!
Brown Butter Chocolate Chip Cookies Recipe
I am so excited to share this Brown Butter Chocolate Chip Cookies recipe with you. Whether baking Christmas treats or surprising your children with an after-school snack, these cookies will surely make you a hero in their eyes.
There's nothing quite as delicious as a bite of a freshly baked batch of chocolate chip cookies
Chocolate chip cookies are one of the most irresistible desserts of all time, and for good reason. No matter how many words or phrases I use in this post, I know I will not be able to adequately convey to you how delicious these cookies are. I am still going to give it my all in the hopes that I can encourage you to try this recipe because I am certain you will not be disappointed.
These chocolate chip cookies are made with easy ingredients you most likely already have on hand.
- All-purpose flour (spooned & leveled). I do NOT recommend swapping flours.
- Baking soda
- cornstarch
- Salt
- Unsalted butter. Look at the instructions to make Brown butter.
- packed dark brown sugar ( light works as well). The brown sugar helps to keep the cookies softer and chewier in the middle, yet still allows for crispy, delicious edges.
- granulated sugar
- large eggs ( we will be using one whole and just egg yolk from the other), at room temperature
- pure vanilla extract
- semi-sweet chocolate chips or chocolate chunks. If you like dark chocolate, then you can do that and semi-sweet. Totally up to you.
HOW TO MAKE THE ULTIMATE BROWN BUTTER CHOCOLATE CHIP COOKIE EVER:
The first step is to brown the butter:
I assure you, that you will not regret following this step, so please don’t skip it. The flavor of these cookies is irresistible. Browning the butter first gives it a nutty and bold flavor. If you’ve never browned butter before you should know that it’s so easy and makes everything SO much more delicious.
In a large saucepan over medium heat, add 1 1/2 sticks of unsalted butter (12 tablespoons), swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until the butter foams and then browns, about 4-5 minutes. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burned!
Remove from the stove, scrape the melted butter and any brown bits into a medium heatproof mixing bowl, and let cool for 10-15 minutes. After browning your butter, make sure it’s cool enough to touch before adding it to your dough.
Dry Ingredients:
In a large bowl, add the flour, baking soda, cornstarch, and salt, and whisk to combine. Set aside.
Wet Ingredients:
Whisk the melted butter with brown sugar and granulated sugar until no sugar lumps remain. Next, whisk in the egg and egg yolk, and add the vanilla extract.
Cookie Dough:
Pour into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, and thick.
Fold in the chocolate chips. You will notice that the chocolate chips might not stick; The reason for this is because of the melted butter. Just be patient and do your best to combine.
Cover the dough tightly and chill in the refrigerator for at least 1 hour or up to 3 days. Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
I highly recommend chilling the cookie dough but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, and a chewy interior. If time is not in your favor, no worries. You can just start baking!
Baking Time:
Preheat oven to 325°F (163°C).
Line large baking sheets with parchment paper or use silicone baking mats. Set aside.
Using a cookie scoop or tablespoon, scoop the dough into your hand and roll it into a ball, repeat. Place 8–9 balls of dough onto each cookie sheet or bake in batches.
Bake the cookies for 12–13 minutes, or until the edges are very lightly browned. If your cookies are bigger in size, it might take an extra minute. The centers will look very soft, but the cookies will continue to set as they cool. Once the baking is done, let the cookies cool on the baking sheet for 5 minutes.
If you want extra chocolate, press a few extra chocolate chips into the tops of the warm cookies. This is optional.
After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely. Although I will not blame you if you try one or two!
Enjoy!
THE ULTIMATE BROWN BUTTER CHOCOLATE CHIP COOKIE RECIPE
Ingredients
- 2¼ cups cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup dark brown sugar packed light works as well
- ½ cup granulated sugar
- 1 large egg and 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups semi-sweet chocolate chips or chocolate chunks
Instructions
The first step is to brown the butter:I assure you, that you will not regret following this step, so please don’t skip it. The flavor of these cookies is irresistible. Browning the butter first gives it a nutty and bold flavor. If you’ve never browned butter before you should know that it’s so easy and makes everything SO much more delicious.
- In a large saucepan over medium heat, add 1 1/2 sticks of unsalted butter (12 tablespoons), swirling often and scraping the bottom of the pan with a heatproof rubber spatula, until the butter foams and then browns, about 4-5 minutes. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burned!
- Remove from the stove, scrape the melted butter and any brown bits into a medium heatproof mixing bowl, and let cool for 10-15 minutes. After browning your butter, make sure it’s cool enough to touch before adding it to your dough.
- In a large bowl, add the flour, baking soda, cornstarch, and salt, and whisk to combine. Set aside.
- Whisk the melted butter with brown sugar and granulated sugar until no sugar lumps remain. Next, whisk in the egg and egg yolk, and add the vanilla extract.
- Pour into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, and thick.
- Fold in the chocolate chips. You will notice that the chocolate chips might not stick; The reason for this is because of the melted butter. Just be patient and do your best to combine.
- Cover the dough tightly and chill in the refrigerator for at least 1 hour or up to 3 days. Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
I highly recommend chilling the cookie dough but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, a chewy interior. if time is not in your favor, no worries. You can just start baking!
Preheat oven to 325°F (163°C).
- Line large baking sheets with parchment paper or use silicone baking mats. Set aside.
- Using a cookie scoop or tablespoon, scoop the dough into your hand and roll it into a ball, repeat. Place 8–9 balls of dough onto each cookie sheet or bake in batches.
- Bake the cookies for 12–13 minutes, or until the edges are very lightly browned. If your cookies are bigger in size, it might take an extra minute. The centers will look very soft, but the cookies will continue to set as they cool. Once the baking is done, let the cookies cool on the baking sheet for 5 minutes.
If you want extra chocolate, press a few extra chocolate chips into the tops of the warm cookies. This is optional.
- After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely. Although I will not blame you if you try one or two!
Notes
- Brown the butter: I assure you, that you will not regret following this step, so please don’t skip it. The flavor of these cookies is irresistible. Browning the butter first gives it a nutty and bold flavor. If you’ve never browned butter before you should know that it’s so easy and makes everything SO much more delicious.
- If you want extra chocolate, press a few extra chocolate chips into the tops of the warm cookies. This is optional.
- I highly recommend chilling the cookie dough but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges, a chewy interior, and crackly tops.
- if time is not in your favor, no worries. You can just start baking!
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
