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Published by: Priscilla Michele

Irresistible Brown Butter Chocolate Chip Cookies

Bakery-style brown butter chocolate chip cookies made with rich European butter and chopped chocolate bars for the ultimate chewy, chocolate-filled cookie.
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Prep Time 20 minutes
Cook Time 13 minutes
Resting time 1 hour
Servings: 12 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, browned
  • 3/4 light brown sugar, packed
  • 1/2 granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 3/4 cup all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 cup dark chocolate, chopped
  • 1 cup milk chocolate, chopped

Equipment

  • Mixing bowls
  • Medium saucepan
  • Rubber spatula
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Baking sheets
  • Parchment Paper
  • Cookie scoop
  • Cooling rack

Method
 

  1. Brown the butter and allow it to cool.
  2. Whisk together the brown butter, brown sugar, and granulated sugar.
  3. Add eggs and vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together flour, salt, baking powder, cornstarch, and baking soda.
  5. Add dry ingredients to wet ingredients and mix until combined.
  6. Fold in chopped chocolate.
  7. Cover the dough and refrigerate for at least 1 hour. For even better flavor, chill overnight.
  8. Preheat oven to 350°F and line baking sheets with parchment paper.
  9. Scoop dough onto prepared baking sheets.
  10. Bake for 10–13 minutes.
  11. Cool on baking sheet before transferring to a wire rack.

Notes

  • Brown the butter until golden and fragrant, not burnt.
  • Use European-style butter for maximum flavor.
  • Chopped chocolate bars create better chocolate pools than chips.
  • Chill the dough for at least 1 hour.
  • For thicker cookies, chill overnight.
  • Sprinkle with flaky sea salt after baking if desired.