How To Make Browned Butter Chocolate Chip Cookies
These soft and chewy chocolate chip cookies are baked with browned butter for an added depth of flavor, then finished with a dash of sea salt.
Serves:
Ingredients
- 1cupbutter,diced into pieces, if using unsalted increase salt to (¾ tsp)
- 2⅓cupsall purpose flour
- 2tspcornstarch
- 1tspbaking soda
- ¼tsptable salt
- 1¼cupslight brown sugar,packed
- ⅓cupgranulated sugar
- 1tspvanilla extract
- 2large eggs
- ⅔cupmilk chocolate chips
- ⅔cupsemi sweet chocolate chips
- ⅔cupbittersweet chocolate chips
- coarse or maldon sea salt,for topping, optional
Instructions
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Brown butter in a medium saucepan (careful not to burn). Remove from heat and pour into a heatproof storage container.
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Cover with lid or plastic wrap and freeze for 30 to 40 minutes until cool.
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In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt for 20 seconds, set aside.
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Remove butter from the freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess.
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Add light-brown sugar, granulated sugar, and vanilla to butter.
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Fit the mixer with the paddle attachment and whip on medium-high speed for about 4 minutes until slightly pale and fluffy.
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Add in eggs one at a time, mixing after each addition until combined.
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With mixer set on low speed, slowly add in dry ingredients and mix just until combined (if the dough seems too dry, add a tablespoon of half and half or milk to help it come together a bit).
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Stir in chocolate chips. Cover bowl tightly with plastic wrap and refrigerate for 2 hours.
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Preheat oven to 350 degrees F during the last 10 minutes of refrigeration.
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Scoop dough out about 2½ tablespoons at a time and shape into balls (a bit larger than a golf ball). Drop cookie dough balls on Silpat lined baking sheets (fitting 9 per sheet).
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Bake in preheated oven for 10 to 12 minutes until golden, transfer cookie dough that isn’t currently baking to refrigerator to chill until ready to bake.
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Remove from oven and sprinkle each cookie with a small pinch of sea salt.
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Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
Nutrition
- Calories: 202.44kcal
- Fat: 10.73g
- Saturated Fat: 6.53g
- Trans Fat: 0.28g
- Monounsaturated Fat: 2.66g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 25.81g
- Fiber: 0.91g
- Sugar: 16.55g
- Protein: 2.20g
- Cholesterol: 31.52mg
- Sodium: 104.71mg
- Calcium: 19.78mg
- Potassium: 56.98mg
- Iron: 0.92mg
- Vitamin A: 61.17µg
- Vitamin C: 0.03mg
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