Brown Butter Chocolate Chip Cookies
Browning the butter gives these cookies a nutty, toasted flavor that's deeper than a standard chocolate chip cookie. The process is straightforward and results in a cookie with crisp edges and a chewy center.
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.
Notes
Light-colored pan recommended for better visibility when browning butter. Dough can be chilled overnight for deeper flavor.