Brown Butter Chocolate Chip Cookies
Easy recipe, no mixer required. These Brown Butter Chocolate Chip Cookies with crispy edges, soft centers, and pockets of melted chocolate make every cookie a comforting treat. My family loves these and always come back for more. So easy and versatile with any mix-ins you desire to add. I know these will be on your go to recipe list!
Ingredients
- 1 Cup (226 g) Butter (salted or unsalted) browned
- 1 Cup (200 g) Brown Sugar
- 1/3 Cup (70 g) Granulated sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 1/2 Cups (325 g) Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Chocolate chunks or Chips (or any desired mix-ins)
Instructions
- Preheat your oven to 350℉ (180 ℃) and line a baking tray with parchment.
- To brown the butter, place it in a pan over medium-low heat. Stir as it starts to melt, you'll notice as it starts to bubble. After a few minutes, the butter will foam up-keep on stirring. When the foam start to disappear and you start to see it change to a deep amber color and a rich, nutty smell develops, remove it from the heat. Transfer in to your large mixing bowl.1 Cup (226 g) Butter (salted or unsalted)
- Let the butter cool in your bowl for about 5 minutes.
- After its cooled for a few minutes, add in both the brown and granulated sugar. Give it a good mix with your whisk/spatula to combine. 1 Cup (200 g) Brown Sugar 1/3 Cup (70 g) Granulated sugar
- Add in your eggs one at a time, and vanilla. Mix untill you get a smooth and glossy mixture.2 Large Eggs 1 tsp Vanilla Extract
- In a separate small mixing bowl, add all your dry ingridents and mix to combine. 2 1/2 Cups (325 g) Flour 1 tbsp Cornstarch 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt
- Fold the dry ingridents into your wet mixture. When the dough starts coming together (flour about halfway mixed in) add your chocolate and/or mix ins. Continue folding the dough untill it all comes together. 1 Cup Chocolate chunks or Chips
- Scoop your dough into balls, spaced about 1-2 in, on your baking tray lined with parchment paper. *optionally chill dough at least 30 minutes *more below* (recommend for the best flavor/texture)
- Bake cookies for 12-14 minutes or until they start to brown on the edges but still slightly raw in the center. Sprinkle with flakey salt right out the oven.
- Let them cool for a few minutes on your tray, then optionally transfer on to a wired rack. Enjoy!
Chilling or Make ahead
- If making ahead and/or chilling dough, stop after step 8
- Place your dough balls into the freezer (or fridge) for at least 30 minutes and then contiute baking. If making for later or another day, simple leave the dough in the freezer covered tightly, then bake as regular (might need 1-2 minutes more in the oven)
- Dough will stay good up to 3-5 days in the fridge, or 3 months in the freezer. Just make sure the are covered well!