After months of remaking cookie dough, I finally perfected my chocolate chip cookie recipe. My secret: brown butter. It gives the cookie dough a rich, nutty, flavorful taste and beautiful golden brown coloring. I absolutely adore this recipe! I'm confident you will too!
Description
Prep time: 40 minutes
Cook time: 10 minutes
Total time: 50 minutes
Yields: 18 cookies
Ingredients
14 tablespoons of unsalted butter (browned)
3/4 cups of light or dark brown sugar
1/4 cups + 2 tablespoons of granulated sugar
2 large eggs (room temperature)
2 teaspoons of pure vanilla extract
1 1/2 cups of all-purpose flour (spooned and leveled)
1/2 cup of cake flour (spooned and leveled)
2 teaspoons of cornstarch
1 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cups of semi-sweet mini chocolate chips
1/2 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (177°C).
Pour the butter into a pan on the stove and stir for 3-4 minutes or until it turns golden brown! Remove from the pan once foam forms. Pour into a bowl and pop it in the freezer to turn the melted butter into a softened consistency.
Once softened, mix your butter on medium speed until light and fluffy.
Add sugar to the brown butter and mix for 1-2 minutes or until creamy.
Add eggs one at a time, mixing after each addition. Make sure the first egg is fully incorporated before adding the second. Add the vanilla extract.
In a separate bowl, mix the flour, cornstarch, and baking soda.
Add the dry ingredients to the wet ingredients and mix until it's all fully incorporated.
Stir in the chocolate chips.
Chill the dough for at least 1 hour.
Roll the dough into balls (around 1 tablespoon in size) and place each on a prepared baking sheet. Keep around 1 inch of space in between each ball of dough. Bake for 10-12 minutes.
Once baked, remove the cookies from your pan and place on a wire rack to cool.
Notes
Cornstarch in chocolate chip cookies: Adding cornstarch to your cookie recipes are a bakers secret! They make your cookies soft, tender, and spread less in the pan. Who wouldn't want that?!
Chilling the dough: Essentially, chilling the dough keeps the fat in the cookies from melting by solidifying it. This prevents the cookies from spreading and thinning out in the oven.
Mini chocolate chips and regular chocolate chips: Having both sizes of chocolate chips is a fun little addition to your cookies, allowing you to get more chocolate in every bite.
Make ahead instructions: you can make the dough up to 2-3 days before you bake it as long as you cover the bowl and keep it chilling in the refrigerator.
Comments