These brown butter chocolate chip cookies are easy to make, chewy, fluffy, and soft. They are made with brown butter and semi-sweet chocolate chips and mini chocolate chips. These are the chewy with crisp edges.
Use a large frying pan (between 10-12 inches) on medium heat, start melting the butter. The larger the frying pan, the quicker the butter will brown. If you do use a smaller pan it will take 5-10 minutes longer to brown.
Once the butter is melted, whisk occasionally until the butter starts to foam. It will take 5-10 minutes to get the butter to start to foam. Once it does, whisk continuously because it will be hard to see what is happening underneath it.
Once it starts to foam, there will be milk solids that will sink to the bottom. Those milk solids will start to turn a light brown after 1 minute. Heat until the milk solids are amber in color, then take off heat.
Pour the butter into a glass measuring cup (or a thick glass jar). Make sure to scrape all the brown bits into the cup, that is where the flavor is! There should be exactly 1 cup of brown butter. The extra 2 tablespoon will evaporate as the butter cooks.
Cover the glass measuring cup with cling wrap, and place in the fridge. Chill overnight or until super solid. Before baking, let the butter sit on the counter for 2 hours. It should be soft like regular room temperature butter. If it is still hard, place butter on a plate and heat each side for 10 seconds in the microwave.
Brown Butter Chocolate Chip Cookies
In a medium bowl, sift together the flour, baking soda, salt, and cornstarch. Set aside.
Use a mixer, and beat the brown butter, sugar, and brown sugar on high speed for 2 minutes. The butter should be light and fluffy. Add in the vanilla and mix until combined. Add in eggs one at a time. Mix until combined.
Slowly add in the dry ingredients on low. Mix until combined. Add in semi-sweet chocolate chips and mini chocolate chips and mix on low for 10-15 seconds. Cover and place in the fridge for 30 minutes.
Use a large ice cream scoop (3 oz) and scoop the cookie dough. Compact the dough into the scoop and then place on cookie sheet. Don't try to manipulate the dough because we want the nice ripples on the cookie dough ball. Place the cookie dough 3 inches apart on the cookie sheet. I usually do 6 cookies per cookie sheet.
Preheat oven to 350F, and line 2 cookie sheets with parchment paper. While waiting for the oven to preheat, place first batch of cookie dough balls in the freezer to get really cold. The rest of the cookie dough balls should be in the fridge until ready to bake.
Bake the cookies 13-15 minutes until lightly golden brown on the edges and on top. Let the cookies sit on the pan for 4 minutes, then transfer to a cooling rack.
Flour- Make sure to scoop and level the flour or use a kitchen scale. Compacted flour can dry out the cookies.High altitude baking- Add an extra 2 ½ tablespoon flour.Brown butter- Don't use melted brown butter, it will cause the cookies to spread too much in the oven. After chilling, parts of the butter with be a creamy yellow and the milk deposits on the bottom will be brown.