A Family Favorite Cookie!
Once you taste these full flavored brown butter chocolate chip cookies you may not look at a plain old chocolate chip cookie the same. They are a supremely delicious upgrade on a timeless classic. They have a gourmet flavor, they’re always company worthy, and it’s a treat everyone can agree on. And once you learn the simple art of browning butter they are a breeze to make. This is one of those repeat recipes to make time and time again for any special occasion, and I’d dare say it’s even worthy of a spot in your recipe book. Each and every bite is to be loved and savored!
Brown Butter Chocolate Chip Cookie Recipe Ingredients
Butter: unsalted or salted butter works in this recipe. If using salted you will need to reduce the salt. All-purpose flour: I like to use unbleached flour. Cornstarch: Cornstarch adds a little extra structure which will assist in achieving a soft chewy texture. Baking soda: This is a leavening agent which helps the cookies rise. Light brown sugar: Using more brown sugar than white gives these a slightly toffee-like flavor and adds more depth. Granulated sugar: Used in addition to the brown for a balanced texture and flavor. Vanilla: You can use vanilla bean paste or vanilla extract in this recipe. Eggs: Eggs will help bind and hold the ingredients together in the cookies. Chocolate chips: I recommend semi-sweet chocolate chips, though you can use milk chocolate or even bittersweet chocolate chips depending on what you prefer.
How to Brown Butter For Chocolate Chip Cookies
How to Make Brown Butter Chocolate Chip Cookies
How Long to Bake Chocolate Chip Cookies
Heat oven: Preheat oven to 350 degrees during the last 10 minutes of dough chilling in fridge. Shape into dough balls: Scoop dough out 2 1/2 Tbsp at a time (about 45g each) and shape into balls (a bit larger than a golf ball). Bake until nearly set: Drop cookie dough balls onto parchment paper lined (fitting 9 per sheet) and bake in preheated oven for 10 – 13 minutes until golden, transfer cookie dough that isn’t currently baking to refrigerator to chill until ready to bake. Cool: Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
Storing the Cookies
Storing cookie dough:
Cookie dough can be stored in an airtight container in the fridge for up to 3 days or frozen up to 3 months. Thaw overnight in the fridge before using. Bake at temperature directed. You may find once the dough has chilled completely through you’ll want to flatten the cookies slightly before baking so they spread properly.
Storing baked cookies:
Baked cookies will keep at room temperature up to 3 days. Frozen baked cookies will keep up to 3 months in an airtight container.
Possible Variations
Nuts: Try mixing in 1 cup chopped nuts such as pecans if you like a nutty chocolate chip cookie. Various baking chips: Peanut butter chips or white chocolate chips would also be delicious here. Dried fruit: Dried cranberries or blueberries are a great option. Orange flavor: Fresh orange zest would be a tasty addition to these cookies. Sprinkles: For a colorful cookie mix in rainbow sprinkles. Coconut: For a coconut chocolate chip cookie mix in shredded unsweetened coconut and 1 tsp coconut extract. Toffee chips: Try these with sweet toffee chips for more caramel flavor.
Can I use a Hand Mixer?
This is a fairly soft dough so an electric hand mixer will also work in place of a stand mixer. If you find that the dough is getting heavy as you mix in the flour you can finishing mixing the rest in by hand with a wooden spoon (and the chocolate chips).
