Brown Butter Chocolate Chip Cookies
Soft chew cookies with crisp buttery edges. Nothing beats these amazing brown butter chocolate chip cookies
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 22 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tablespoon heavy cream
- 2 1/2 teaspoons vanilla extract
- 1 3/4 cups chopped chocolate
Instructions
- 1
Heat the butter in a saucepan until it is all melted, darker in color, and the milk solids are caramelized. The butter should smell nice and nutty.
- 2
Chill the butter in the freezer for 10 minutes.
- 3
Mix together the flour, cornstarch, baking soda, and salt together in a small bowl and set aside.
- 4
Beat the butter and both sugars until light and fluffy.
- 5
Add in the egg, yolk, cream, and vanilla. Beat well.
- 6
Stir in the flour mixture and mix until just combined,
- 7
Fold in the chopped chocolate.
- 8
Portion the cookie dough into balls and set aside to rest while the oven preheats, preferably in the refrigerator.
- 9
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- 10
Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown.
- 11
Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Top with flaky sea salt while still warm