Brown Butter Chocolate Chip Cookies

Time to lift your chocolate chip cookies game to the next level. These brown butter chocolate chip cookies are perfectly chewy and soft with the nutty brown butter.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Servings Cookies

Calories 262kcal

Author Subhasmita

Ingredients

130 grams Butter
1 cup Light Brown Sugar (160 grams)
½ cup White castor sugar (114 grams)
1 large Egg
2 teaspoon Vanilla extract
2 cups All purpose Flour (240 grams)
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cornstarch
2 cups Semi sweet / Dark Chocolate chips or chocolate chunks

Instructions

Cut butter into small cubes. Melt butter in a heavy bottom saucepan on medium heat until the butter begins to foam. Swirl the pan a couple of times for the butter to heat evenly. After 5 minutes, keep a close eye and don't move away. When the butter turns light brown in color and smells sweet and nutty like caramel swirl it once and take off the heat. The butter will burn in no time, so keep a close eye towards the end.
Shift brown butter to a mixing bowl. Scarp all the butter and any brown bits using a rubber spatula. Let the butter cool down and come to room temperature.
To brown butter add brown and white sugar and whisk until combined. Add egg, and vanilla extract. Beat well until the mixture is creamy and the sugar has dissolved completely.
Sift together flour, baking soda, cornstarch, and salt. Add dry ingredient mix to the wet mixture. Using a spatula fold in the mixture until no dry bits of flour is remaining. Scarp the bottom of the bowl for an even mixture. Don't over-mix.
Fold in the chocolate chunks. Loosely cover the bowl with a plastic wrap and chill the dough for 30 minutes.
Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper.
Use a medium cookie scoop (about 2 tablespoons) to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 10-11 minutes*. The edges should be set and center of the cookies should still be soft.
Let the cookies rest on the baking sheet for 10 minutes ( immediately shifting the might break the cookies) then shift them to a cooling rack to cool down further.
For freezing instruction, refer post.

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