Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon corn starch
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 1/4 cups + 1 tablespoon all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 1/2 cups semi sweet chocolate chips
Instructions
- 1
Add the unsalted butter to a pan over medium heat. Melt the butter, then continue cooking for 5–7 minutes, stirring frequently.
⏱️ 7 min
- 2
Observe the butter as it foams, then turns golden brown with a nutty aroma and brown specks at the bottom. Remove the butter from heat immediately and pour it into a heatproof bowl. Cool the browned butter completely to room temperature before using. This will take at least 15 minutes.
⏱️ 15 min
- 3
In a separate medium bowl, add the all purpose flour, baking soda, salt, corn starch, and espresso powder (if using). Mix these dry ingredients well and set aside.
⏱️ 3 min
- 4
In another separate large bowl, add the cooled browned butter along with the granulated sugar and dark brown sugar. Mix the butter and sugars well until combined.
⏱️ 3 min
- 5
Add the vanilla bean paste, the room temperature egg, and the room temperature egg yolk to the wet mixture. Mix for 2-3 minutes until the mixture turns pale in color and a smooth paste forms.
⏱️ 3 min
- 6
Gradually fold the dry ingredients into the wet batter until just combined; do not overmix. Overmixing can lead to tough cookies.
⏱️ 2 min
- 7
Add the semi sweet chocolate chips and mix until just combined.
⏱️ 1 min
- 8
Line a baking sheet with parchment paper. Scoop not more than 4 cookies onto the prepared baking sheet, leaving ample space in between each cookie. Top with additional chocolate chips if desired.
⏱️ 2 min
- 9
Freeze the scooped cookie dough on the baking sheet for 30 minutes. This helps prevent spreading and creates a chewier cookie.
⏱️ 30 min
- 10
While the cookies are freezing, preheat the oven to 350 F (175 C).
⏱️ 10 min•🌡️ 350
- 11
Bake the cookies for 11-12 minutes or until they have golden crisps at the edges and are gooey from the center. Baking time may vary slightly depending on your oven.
⏱️ 12 min•🌡️ 350
- 12
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This allows them to set properly. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon corn starch
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 1/4 cups + 1 tablespoon all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 1/2 cups semi sweet chocolate chips
Instructions
- 1
Add the unsalted butter to a pan over medium heat. Melt the butter, then continue cooking for 5–7 minutes, stirring frequently.
⏱️ 7 min - 2
Observe the butter as it foams, then turns golden brown with a nutty aroma and brown specks at the bottom. Remove the butter from heat immediately and pour it into a heatproof bowl. Cool the browned butter completely to room temperature before using. This will take at least 15 minutes.
⏱️ 15 min - 3
In a separate medium bowl, add the all purpose flour, baking soda, salt, corn starch, and espresso powder (if using). Mix these dry ingredients well and set aside.
⏱️ 3 min - 4
In another separate large bowl, add the cooled browned butter along with the granulated sugar and dark brown sugar. Mix the butter and sugars well until combined.
⏱️ 3 min - 5
Add the vanilla bean paste, the room temperature egg, and the room temperature egg yolk to the wet mixture. Mix for 2-3 minutes until the mixture turns pale in color and a smooth paste forms.
⏱️ 3 min - 6
Gradually fold the dry ingredients into the wet batter until just combined; do not overmix. Overmixing can lead to tough cookies.
⏱️ 2 min - 7
Add the semi sweet chocolate chips and mix until just combined.
⏱️ 1 min - 8
Line a baking sheet with parchment paper. Scoop not more than 4 cookies onto the prepared baking sheet, leaving ample space in between each cookie. Top with additional chocolate chips if desired.
⏱️ 2 min - 9
Freeze the scooped cookie dough on the baking sheet for 30 minutes. This helps prevent spreading and creates a chewier cookie.
⏱️ 30 min - 10
While the cookies are freezing, preheat the oven to 350 F (175 C).
⏱️ 10 min•🌡️ 350 - 11
Bake the cookies for 11-12 minutes or until they have golden crisps at the edges and are gooey from the center. Baking time may vary slightly depending on your oven.
⏱️ 12 min•🌡️ 350 - 12
Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This allows them to set properly. Enjoy!
⏱️ 10 min