Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/2 cup organic cane sugar
- 1 large egg, room temperature
- 1 tbsp vanilla bean paste
- 1 1/2 cups mini semi-sweet chocolate chips
Make the Cookie Dough
First, you’ll need to brown the butter. Melt it in a saucepan over medium heat. It’s going to crackle and sizzle for a few minutes – just let it go, stirring it every so often.
After about five minutes, the sizzling will calm down and the butter will start to bubble up. When that happens, it’s pretty much done. Transfer it to a small bowl and stick it in the refrigerator for about 5 minutes to cool down a bit.
While the butter is cooling, whisk together the all-purpose flour, cornstarch, baking soda, kosher salt, and cinnamon in a medium bowl.
In a large bowl, combine the cooled brown butter with the dark brown sugar and cane sugar and mix until they’re combined. Add the egg and vanilla bean paste and mix again.
Add the dry ingredients and mix on low speed until a dough forms. Then, stir in the chocolate chips with a spatula.
Chill and Bake the Cookies
Cover the dough and let it chill in the refrigerator for at least an hour. I find that chilling it overnight really deepens the flavor.
When you’ve got about 10 minutes left on the chill time, get your oven preheating to 350F and line a baking sheet with parchment paper.
Roll the dough into balls and place them on the baking sheet, leaving a couple of inches of space between them.
Bake for ~9-11 minutes, until the edges are set and the cookies are golden brown.
Let them cool on the pan for about 5 minutes before you move them to a wire rack.
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp Diamond Crystal kosher salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter
- 3/4 cup dark brown sugar packed
- 1/2 cup organic cane sugar
- 1 large egg room temperature
- 1 tbsp vanilla bean paste
- 1 1/2 cups mini semi-sweet chocolate chips
Instructions
- Brown butter in saucepan over medium heat until bubbling and golden, about 5 minutes.
- Transfer browned butter to bowl and refrigerate for 5 minutes to cool.
- Whisk together flour, cornstarch, baking soda, salt, and cinnamon in medium bowl.
- Mix cooled brown butter with both sugars until combined.
- Add egg and vanilla paste, mix well.
- Stir in dry ingredients until dough forms.
- Fold in chocolate chips.
- Cover and chill dough for at least 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Roll dough into balls and place 2 inches apart on baking sheet.
- Bake 9-11 minutes until edges are set and golden brown.
- Cool on pan 5 minutes before transferring to wire rack.
Notes
