Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 3/8 teaspoon baking soda
- 1 cup chocolate chips
Brown the Butter
Cut the stick of butter into several pieces and place them in a small, light-colored saucepan over medium heat. A light-colored pan makes it easier to see the butter change color.
The butter will melt, then foam and sizzle as the water cooks out. Swirl the pan occasionally. After a few minutes, the sizzling will subside and you’ll see browned milk solids forming at the bottom of the pan. The butter will smell nutty.
Once you see those browned bits and smell the aroma, immediately remove the pan from the heat and pour the butter into a large mixing bowl to cool. Scrape all the browned bits from the bottom of the pan into the bowl; that’s where the flavor is. Let it cool for ~10-15 minutes.
Make and Chill the Cookie Dough
Add both sugars to the bowl with the cooled brown butter and whisk until combined. Whisk in the egg and vanilla extract until smooth.
In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in the chocolate chips.
Cover the dough and chill it for at least one hour, or overnight. This step is important; it allows the flavors to deepen and prevents the cookies from spreading too much.
Bake the Cookies at 350F
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop the chilled dough into balls, about 1.5 inches in diameter, and place them on the prepared baking sheet with space between them.
Bake for ~12 minutes, until the edges are golden brown. The centers will still look soft. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter 1/2 cup
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 3/8 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Cut butter into pieces and heat in light-colored saucepan over medium heat until browned and nutty, about 5 minutes.
- Pour browned butter into large bowl, scraping browned bits. Cool 10-15 minutes.
- Whisk brown and granulated sugars into cooled butter.
- Whisk in egg and vanilla until smooth.
- Combine flour, cornstarch, salt, and baking soda in separate bowl.
- Mix dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips.
- Cover and chill dough for at least 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment.
- Scoop 1.5-inch dough balls onto sheet with spacing.
- Bake 12 minutes until edges are golden but centers soft.
- Cool on sheet 10 minutes before transferring to rack.