Description
The Best Brown Butter Chocolate Chip Cookies are a must-try treat for any cookie lover! With their rich, nutty flavor from the brown butter, combined with both semi-sweet and mini chocolate chips, these cookies deliver a perfect balance of chewy centers and crispy edges. Ideal for sharing at gatherings or indulging in at home, this recipe is bound to impress anyone who takes a bite.
Ingredients
Scale
- 1 cup plus 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Prepare the brown butter by melting it in a saucepan over medium heat until golden brown and nutty. Let cool slightly.
- In a mixing bowl, combine granulated sugar and brown sugar. Add the cooled brown butter and mix well.
- Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, and cornstarch. Gradually incorporate this into the wet mixture until just combined.
- Gently fold in both types of chocolate chips.
- For best flavor, chill the dough for at least 30 minutes before baking.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drop tablespoon-sized portions of dough onto the sheets.
- Bake for about 12 minutes or until edges are golden; centers should remain soft.
- Allow to cool briefly on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg