Browned Butter Chocolate Chip Cookies
These elevated chocolate chip cookies start with browned butter for a deep, nutty flavor. Loaded with semisweet chocolate and finished with flaky sea salt, they offer a sophisticated twist on a classic favorite.
Instructions
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Brown the Butter
Place the butter in a medium-sized light-colored saucepan. Melt over low to medium-low heat. Once melted, increase heat to just above medium. Swirl and scrape the sides constantly with a wooden spoon or spatula. Remove from heat immediately when browning occurs and a nutty aroma is present. Pour into a large heatproof bowl and cool to room temperature until no longer warm. -
Mix Wet Ingredients
Add the brown sugar and white sugar to the cooled butter and stir well. Add the eggs and vanilla extract, stirring until the mixture is uniform. -
Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt. -
Form Dough
Gradually add the dry ingredient mixture to the butter mixture, stirring until completely combined. Stir in the semisweet chocolate until well distributed. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. -
Prepare to Bake
About 15 minutes before the dough is done chilling, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. -
Shape Cookies
Scoop about 2 Tablespoon-sized portions of dough. Gently roll between palms to form round balls. Place balls at least 2 inches apart on the prepared sheets. -
Bake and Finish
Bake at 350°F (175°C) for 10-12 minutes, or until edges are just beginning to turn golden brown. The centers should still look slightly underbaked. Let cool on the sheet for about 1 minute, then sprinkle with flaky sea salt. Allow to cool completely before removing from the sheet.
Tips
You may substitute about 1 ¾ cups of chocolate chips for the semisweet chocolate. Letting the dough chill for the full time ensures the cookies hold their shape in the oven.
Video
“Once You Try Chocolate chip Cookies This Way, You Won't Go Back” by Sugar Spun Run, watch on YouTube.
About this recipe
This recipe transforms standard chocolate chip cookies by infusing the dough with browned butter, giving them a rich, nutty aroma and a slightly crisp exterior. The texture remains soft and chewy in the center, balanced by the richness of the chocolate. They are best served warm while still slightly soft, but they hold up well at room temperature.
Serve these cookies alongside a tall glass of cold milk or a cup of coffee. They store well in an airtight container, making them a perfect treat for afternoons or as a gesture of hospitality. The flaky sea salt on top adds a pleasant contrast to the sweetness of the brown and white sugars.
