Brown Butter Chocolate Chip Cookies
User Reviews
5
Brown Butter Chocolate Chip Cookies
Description
This recipe starts by browning butter to develop a toasted, nutty flavor that influences the cookie base. Butter and eggs are brought to room temperature before combining with sugars and vanilla. Using a mix of all-purpose flour, cornstarch, baking soda, and salt, the dough achieves a balanced texture—soft but with structure. Incorporating both chopped semi-sweet baking bar chocolate and mini chocolate chips creates varied bursts of melted chocolate throughout the cookie.
The dough can be refrigerated to develop more intense flavors and produce a thicker, chewier cookie after baking. Weighing ingredients helps maintain consistency and ensures accurate texture. After baking, the cookies hold a tender crumb with a lightly crisp exterior from the browned butter.
For serving, sprinkling flaked sea salt on top brings out the sweetness and adds a subtle savory note. Cookies should be stored in an airtight container and eaten within a few days for optimal freshness.
Ingredients
- 3 cups all-purpose flour 380 grams) measure with scale, unbleached
- 1½ TBSP corn starch
- 1 tsp baking soda
- 1 tsp salt fine sea salt
- 2 ticks butter 247 grams, unsalted
- ½ cup granulated sugar (100 grams) measure with scale
- 1¼ cups light brown sugar (247 grams) measure with scale
- 2 tsp vanilla extract
- 2 egg at room temperature, large
- 4 oz semi-sweet chocolate Ghirardelli baking bar
- 1¼ cups chocolate chips mini, semi-sweet
OPTIONAL
- sea salt flaked, for sprinkling
Instructions
BRING TO ROOM TEMP
- Set out one stick of butter and eggs to soften to room temperature.
- Use the remaining stick of butter to make browned butter.
BROWN BUTTER
- Add 1 stick butter to a saucepan set to medium heat. The butter will begin to simmer and then eventually start to foam. Once the butter is foamy, begin to whisk often with a metal whisk.
- After a few minutes, the butter will start to lightly brown and turn a nice golden amber color on the bottom of the saucepan. Whisk constantly and remove from heat as soon as the butter begins to darken and give off a nutty aroma. Immediately transfer the butter to a large glass bowl to halt the cooking process and allow butter to cool.
MEASURE INGREDIENTS
- For the flour and sugar, I highly suggest measuring both out in grams using a kitchen scale. This way you get accurate results for the most amazing cookies! If you don't have a scale, fluff the flour first then gently add spoonfuls of flour to your measuring cup using the spoon and sweep method.
- Measure out remaining ingredients.
- For the chocolate bar, chop into small chunks.
- In a medium bowl combine flour, corn starch, baking soda, and salt.
- In the bowl of an electric mixer, cream together softened stick of butter with brown and granulated sugar for approx. 2 minutes until creamy.
- Next beat in cooled brown butter until incorporated.
- Add vanilla and eggs and beat for an additional 30-40 seconds.
- Gradually beat in flour mixture until just combined.
- Fold in mini chocolate chips and chocolate chunks.
CHILL THE DOUGH
- Wrap dough in plastic wrap and refrigerate for 24-48 hours (1-2 days).
TIME TO BAKE!
- Allow chilled dough to sit at room temperature until soft enough to scoop.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Once dough is scoop-able, use a 3-TBSP cookie scoop to portion out dough.
- Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake for 11-12 minutes or until edges are golden and the center of the cookie has begun to set.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Optional - you can sprinkle fresh from the oven cookies with a teeny bit of flaked sea salt for a salty sweet treat!
Notes
- Refrigerate the dough before baking to intensify flavor and achieve a thicker, chewier cookie.
- Use a kitchen scale to measure flour and sugars for best consistency.
- Store baked cookies airtight for 1-3 days to maintain freshness.
- Optionally sprinkle cookies with flaked sea salt before baking for enhanced flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 142mg | 6% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 241IU | 5% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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