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Ultimate Brown Butter Chocolate Chip Cookies

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These cookies elevate the classic chocolate chip cookie with the rich flavor of browned butter, cornstarch for a tender chew, and a hint of espresso to enhance the chocolate.

Ingredients

Scale
  • 1 cup (213 grams) brown sugar
  • 1/4 cup (50 grams) white sugar
  • 2/3 cup (151.2 grams) brown butter
  • 1 tbsp vanilla extract
  • 2 eggs, room temperature
  • 1/4 tsp espresso powder (optional)
  • 1 tsp baking soda
  • 1/2 tsp cornstarch
  • 2 3/4 cups (220 grams) all-purpose flour
  • 1 to 2 cups (170–340 grams) chocolate chips

Instructions

  1. Brown the butter: melt butter in a light-colored pan over medium heat. Stir occasionally until golden and nutty, then remove from heat and scrape the browned bits into a bowl.
  2. Combine sugars and brown butter: add brown sugar and white sugar to the cooled brown butter, stirring until mostly combined.
  3. Add vanilla: stir in the vanilla until mixed.
  4. Add eggs and espresso: whisk in the eggs until just combined, then fold in the espresso powder if using.
  5. Mix leaveners and cornstarch: add baking soda and cornstarch, stirring gently with a spatula.
  6. Add flour: incorporate flour gradually, folding gently until a dough forms.
  7. Fold in chocolate: mix in chocolate chips by hand to avoid over-mixing.
  8. Scoop the dough: use an ice cream scoop to place dough on a baking sheet lined with parchment paper.
  9. Preheat and bake: preheat oven to 375°F (190°C) and bake cookies for 11-12 minutes.
  10. Shape warm cookies: press a cup over cookies to flatten and define edges. Cool before transferring to a rack.

Notes

For thicker cookies, consider chilling the dough before baking. Store cooled cookies in an airtight container for up to four days, or freeze them for longer storage.

Nutrition

Find it online: https://www.simplefamilydishes.com/brown-butter-chocolate-chip-cookies-4/