Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Browned Butter Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 90 reviews

  • Author: Ava
  • Total Time: 27 minutes active plus chilling time (1-24 hours recommended)
  • Yield: 36 cookies

Description

Experience the rich, nutty flavor of browned butter combined with classic chocolate chip cookies in this easy-to-follow recipe. These cookies offer a delightful balance of chewy and crisp textures, enhanced by a long chill time that deepens the flavor and improves the overall texture. Perfect for any occasion, this recipe yields a large batch of irresistible cookies that will please a crowd.

Ingredients

Butter

  • 227 g Unsalted Butter

Sugars

  • 165 g Light Brown Sugar
  • 150 g Granulated Sugar

Wet Ingredients

  • 2 Eggs
  • 2 tsp Vanilla Extract

Dry Ingredients

  • 1 tsp Salt
  • 300 g All Purpose Flour
  • 1 tbsp Corn starch
  • 3/4 tsp Baking Soda

Add-ins

  • 320 g Chocolate Chips

Instructions

  1. Brown the Butter: Cut the butter into chunks and place it in a medium saucepan over medium heat. Stir occasionally as the butter melts and begins to bubble and crackle, indicating the water content is evaporating. Once the crackling slows, watch closely as the butter changes from yellow to golden and then to a toasted brown color, releasing a nutty aroma. Scrape any froth to the side with a spoon to monitor the color closely.
  2. Cool the Browned Butter: As soon as the butter reaches a golden brown shade and emits a nutty scent, remove it from the heat. Transfer the browned butter to a mixing bowl and allow it to cool until no longer hot to the touch to prevent cooking the eggs in the next step.
  3. Combine Butter and Sugars: Once cooled, add both the brown sugar and granulated sugar to the browned butter. Whisk gently until just combined, creating a smooth mixture without overmixing.
  4. Add Eggs and Vanilla: Stir in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next. Mix gently to maintain the mixture’s consistency.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly combined.
  6. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture with browned butter and sugars. Stir carefully until everything is just incorporated, avoiding overmixing to maintain a tender cookie texture.
  7. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough, distributing them well without vigorous mixing.
  8. Chill the Dough: Cover the dough and refrigerate for at least one hour; however, chilling for 24 hours is recommended to enhance texture and deepen flavor.
  9. Prepare for Baking: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  10. Scoop the Dough: Using a 1 1/2-inch cookie scoop or a spoon, portion the dough into walnut-sized balls. Place them spaced well apart on the prepared baking sheet. If the dough is too firm from chilling, allow it to soften slightly at room temperature for easier scooping.
  11. Bake the Cookies: Bake in the preheated oven for about 12 minutes, or until the cookies turn a light golden brown around the edges. Depending on your oven and batch size, you may need to bake in multiple batches.
  12. Cool and Serve: Remove cookies from the oven and let them rest on the baking sheet for 10 minutes. During this time, they will set and remain soft in the center. Transfer to a wire rack to cool completely or enjoy them warm for a melt-in-your-mouth experience.

Notes

  • Chilling the dough for up to 24 hours enhances both the texture and flavor—don’t skip this step if you can plan ahead.
  • If you don’t have cornstarch, you can omit it or substitute with an equal amount of arrowroot powder for similar results.
  • Use high-quality chocolate chips for the best flavor impact in your cookies.
  • Watch the butter closely while browning to prevent burning, which can impart a bitter taste.
  • These cookies freeze well, so you can scoop and freeze dough balls for future baking sessions.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch (estimate total 15-20 minutes for multiple batches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/browned-butter-chocolate-chip-cookies-recipe/