The Best Brown Butter Chocolate Chip Cookies

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5 from 62 reviews

The Best Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are easy to make! They are made with brown butter and semi-sweet chocolate chips and mini chocolate chips. These are the chewy with crisp edges.

Prep Time30

Cook Time12

Brown Butter30

Total Time1 12

Servings: Large cookies

Calories: 246kcal

Author: Stephanie Rutherford

Ingredients

1 cup Plus 2 TBSP unsalted butter
1/2 cup White granulated sugar
1 cup Brown sugar packed light or dark
1 tsp Pure vanilla extract
2 Large eggs room temperature
2 1/2 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
2 tsp Cornstarch
1 1/2 cup Semi-sweet chocolate chips
1/4 cup Mini chocolate chips

US - Metric

Instructions

Brown Butter

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.
1 cup Plus 2 TBSP unsalted butter
Once the butter is melted, mix occasionally until the butter starts to foam. Once it does, mix 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 separate and sink to the bottom. Those milk solids will start to turn an amber golden brown in color. 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 TBSP will evaporate as the butter cooks.
For faster chilling, place the butter in a bowl after it is measured, and freeze for 15 minutes. Then, mix with a spoon until a soft paste like butter forms.

Brown Butter Chocolate Chip Cookies

In a medium bowl, sift together the flour, baking soda, salt, and cornstarch. Set aside.
2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 2 tsp Cornstarch
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 eggs. Mix until combined.
1/2 cup White granulated sugar, 1 cup Brown sugar, 1 tsp Pure vanilla extract, 2 Large eggs
Add in the dry ingredients on low. Mix until just combined. Add in the chocolate chips and mini chocolate chips and mix on low until just combined.
1 1/2 cup Semi-sweet chocolate chips, 1/4 cup Mini chocolate chips
Preheat oven to 350F, and line 2 cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to avoid over spreading.
Use a large cookie dough scoop (2 tablespoons) to scoop the dough. Place 6 cookie dough balls for cookie sheet.
Bake the cookies for 10-13 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.

Notes

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 1/2 TBSP 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.

Nutrition