Chewy Brown Butter Chocolate Chip Cookies
Crisp edges, soft, gooey centers, melty chocolate puddles… these are the BEST EVER chewy brown butter chocolate chip cookies. Once you try them, you’ll never go back to “regular” chocolate chip cookies!
Ingredients
- 14 tablespoons unsalted cultured butter
- 1 2/3 cup all-purpose flour *See notes below for measuring*
- 1 tablespoon vanilla powder
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons light brown sugar packed
- 1/2 cup granulated sugar
- 1 whole egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla bean paste
- 1/2 cup 70% dark chocolate bar chopped
- 1/2 cup hazelnut or milk chocolate bar chopped
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Cook the butter in a stainless steel pan over medium heat until it looks foamy, smells nutty, and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks. Scrape into a large bowl and cool to room temperature (this can take anywhere from 30-45 minutes). You should have about 3/4 cup (160 grams) of browned butter.
- In a separate bowl, whisk together the flour, vanilla powder, baking soda, cornstarch, and salt. Set aside.
- Once the butter feels room temperature, whisk in the brown sugar and granulated sugar vigorously for 1 minute. Then whisk in the egg, egg yolk, and vanilla until combined.
- Fold in the flour mixture. When it’s almost combined, add the chocolate chips and continue folding until just combined. Cover the bowl with plastic wrap and chill it in the fridge for 15 minutes; this will firm up the texture and make it easier to scoop.
- Scoop the dough with a 3-tablespoon scoop onto a parchment-lined baking sheet. For smooth, bakery-style tops, roll each cookie dough ball between your palms and press extra chocolate pieces into the tops.
- Wrap the tray in plastic wrap and refrigerate overnight (or a minimum of 3-4 hours).
- When ready to bake, preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
- Bake the cookies spaced 2-3 inches apart, baking one tray at a time (keeping the other in the fridge) for 11-13 minutes, or until the edges are golden brown but the middle is puffy and underbaked.
- Straight out of the oven, use a large round cookie cutter to gently scoot the edges into a perfect circle. Sprinkle with flaky sea salt, if desired, then let them cool completely on a wire rack.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cultured butter: This butter has a richer, tangier flavor than regular butter. Its higher butterfat and complex flavor make the cookies taste more buttery, balanced, and bakery-style! I use Kerrygold.
Vanilla powder: Vanilla powder gives these cookies a deeper, more concentrated vanilla flavor that holds up during baking. It adds that warm, bakery-style vanilla note that really makes them shine. I use Cook’s Vanilla Powder (available on Amazon or in the spice aisle). If you can’t find it, add an extra teaspoon of vanilla bean paste instead.
Storage: Keep leftover cookies in an airtight container at room temperature for 3-4 days.
Freezing: First, freeze the cookie dough balls on a baking tray, then transfer them to an airtight container or freezer bag for up to 3 months. You can bake them straight from frozen, but the edges will be noticeably crispier. For best results, let them thaw in the fridge overnight, then bake as directed.
