Brown Butter Chocolate Chip Cookies

These bakery-style Brown Butter Chocolate Chip Cookies are full of flavor and have the most addictive chewy center. This is my go-to cookie recipe to share with friends and family!

Course Dessert

Cuisine American

Keyword Brown Butter Chocoalte Chip Cookies

Prep Time 20

Cook Time 12

Chill Time 1 30

Total Time 1 1 2

Servings cookies

Calories 243kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

3 cups unbleached all-purpose flour (380 grams) measure with scale
1½ TBSP corn starch
1 tsp baking soda
1 tsp fine sea salt
2 sticks unsalted butter (227 grams)
½ cup granulated sugar (100 grams) measure with scale
1¼ cups light brown sugar (247 grams) measure with scale
2 tsp vanilla extract
2 large eggs at room temperature
4 oz semi-sweet Ghirardelli chocolate baking bar
1¼ cups mini semi-sweet chocolate chips

OPTIONAL

flaked sea salt for sprinkling

Instructions

BRING TO ROOM TEMP

Set out one stick of butter and eggs to soften to room temperature.
Use the remaining stick of butter to make browned butter.

BROWN BUTTER

Add 1 stick butter to a saucepan set to medium heat. The butter will begin to simmer and then eventually start to foam. Once the butter is foamy, begin to whisk often with a metal whisk.
After a few minutes, the butter will start to lightly brown and turn a nice golden amber color on the bottom of the saucepan. Whisk constantly and remove from heat as soon as the butter begins to darken and give off a nutty aroma. Immediately transfer the butter to a large glass bowl to halt the cooking process and allow butter to cool.

MEASURE INGREDIENTS

For the flour and sugar, I highly suggest measuring both out in grams using a kitchen scale. This way you get accurate results for the most amazing cookies! If you don't have a scale, fluff the flour first then gently add spoonfuls of flour to your measuring cup using the spoon and sweep method.
Measure out remaining ingredients.
For the chocolate bar, chop into small chunks.
In a medium bowl combine flour, corn starch, baking soda, and salt.
In the bowl of an electric mixer, cream together softened stick of butter with brown and granulated sugar for approx. 2 minutes until creamy.
Next beat in cooled brown butter until incorporated.
Add vanilla and eggs and beat for an additional 30-40 seconds.
Gradually beat in flour mixture until just combined.
Fold in mini chocolate chips and chocolate chunks.

CHILL THE DOUGH

Wrap dough in plastic wrap and refrigerate for 24-48 hours (1-2 days).

TIME TO BAKE!

Allow chilled dough to sit at room temperature until soft enough to scoop.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Once dough is scoop-able, use a 3-TBSP cookie scoop to portion out dough.
Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake for 11-12 minutes or until edges are golden and the center of the cookie has begun to set.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Optional - you can sprinkle fresh from the oven cookies with a teeny bit of flaked sea salt for a salty sweet treat!

Notes

Refrigerating the dough yields thicker, chewier, and overall more flavorful cookies and it's such a great way to take cookies to the next level. I always schedule in time to complete this step!

Store leftover cookies in an airtight container for up to 1-3 days.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition