Brown Butter Chocolate Chip Cookies
Pour yourself a glass of milk because we’re about to make the most perfect chocolate chip cookies ever! These cookies have crispy edges and a gooey chocolatey center that just melts in your mouth. They’re so easy to make and come together in 30 minutes!
What makes these Cookies so perfect
01. Brown Butter
Brown Butter is just THAT girl! Browning your butter is a game changer and when you do it once, you’ll never go back. It adds a delicious nuttiness to the cookies, totally elevating flavor and adds an extra level of richness.
02. Quick and Easy
Our first priority when developing this recipe was to make it so easy that you could whip them up in no time. These cookies use simple ingredients and no extra equipment.
03. Crispy Edges and Gooey Center
These cookies are have crispy edges and a soft, gooey center aka what a really good cookie is all about.
How To Make Brown Butter
- Step #1: In a saucepan over medium-low heat, melt the butter, constantly swirling the pan.
- Step #2: Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes.
- Step #3: When the butter turns a golden brown and small brown bits appear at the bottom of the pan, remove it from the heat and transfer it to a heat-proof bowl. Allow the butter cool.
Click here for more brown butter tips!
Freezing and Storage
Freezing: These cookies work great for making ahead of time and freezing. Our tip is to scoop them into balls and place them in a freezer bag. You can freeze them up to 2 months. Then, when you’re craving a cookie, just let them thaw for 30 minutes and bake them as directed in the recipe.
Storage: To store the freshly baked cookies, let them cool completely. Place in an airtight container and keep out at room temperature for up to 3 days (if they even last that long).
Watch how we made them:
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Brown Butter Chocolate Chip Cookies
Ingredients
- 12 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- To make brown butter: In a saucepan over medium heat, melt the butter, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl. Let cool slightly.
- In a medium bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until combined.
- Add in the egg, egg yolk, and vanilla. Whisk until smooth.
- Add in the flour, cornstarch, baking soda, and salt. Mix just until combined. Then, fold in the chocolate chips. Chill the dough for at least 30 minutes.
- Scoop cookie dough into 1½ tbsp balls. Bake at 350℉ for 10-12 minutes.
- Remove from the oven and tap the baking sheet on a countertop a few times to slightly flatten the cookies.
