Categorized:
- Cookies
- Desserts
Tagged:
- brown sugar
- browned butter
- chocolate chips
- sea salt
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup (226g) unsalted butter, cut into 1 Tbsp pieces (if using salted butter decrease salt to 1/4 tsp)
- 2 1/4 cups (318g) all-purpose flour, scoop and level to measure
- 2 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (200g) packed light-brown sugar
- 1/2 cup (100g) granulated sugar
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 2 large eggs
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Brown butter: Melt butter in a 12-inch light colored skillet over medium heat, stirring occasionally as it cooks. It will go through stages of melting, sputtering (stand back), then it will deepen in color and foam. Underneath the foaming you’ll noticed browned bits forming and the butter will take on a toasty aroma. It should have a nice golden brown color, not too dark or it’s burning (and can taste bitter).
- Remove the pan from heat and right away pour the butter into a heat proof dish (such as a glass 2-cup liquid measuring cup) scrape out any remaining from pan with a rubber spatula. Cool at room temperature 10 to 15 minutes then chill in the freezer for about 45 minutes until cooled (but don’t let it get firm and solid or you’ll need to re-melt slightly).
- In a large mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
- Remove butter from freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light-brown sugar and granulated sugar to mixer bowl.
- Fit mixer with the paddle attachment and whip on medium-high speed until creamy, about 1 minute. Mix in one egg, then mix in second egg with vanilla.
- Add in dry ingredients and mix on low speed just until combined. Stir in chocolate chips. Make a well in dough so it chills more evenly, cover bowl and refrigerate for 1 hour. Preheat oven to 350 degrees during the last 10 minutes of chilling.
- Scoop dough out about 2 1/2 Tbsp at a time (about 45g each) and shape into balls (a bit larger than a golf ball). Place cookie dough balls on parchment paper lined baking sheets (fitting 9 per sheet) and bake in preheated oven for 10 - 13 minutes until golden but appearing slightly under-baked in center. Transfer cookie dough that isn’t currently baking to refrigerator to chill until ready to bake.
- Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
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