Brown Butter Chocolate Chip Cookies
Browning the butter is the key to these chocolate chip cookies. It gives them a deep, nutty, almost caramel-like flavor that you just can't get from regular melted or creamed butter. The result is a cookie with super chewy centers, crisp edges, and a really rich flavor that's loaded with chocolate chips.
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
Overnight chilling will enhance flavor. Use room temperature egg for best results.
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