Soft Brown Butter Chocolate Chip Cookies
Soft brown butter chocolate chip cookies with crisp edges, soft centers, and deep nutty flavor. A practical, step‑by‑step recipe that teaches you how to brown butter, measure it correctly, and bake reliable cookies every time.
Servings: 35 cookies
Equipment
Ingredients
- 1 cup browned butter must be cooed
- 1 cup brown sugar
- 2 eggs room temperature
- 4 teaspoons milk
- 2 teaspoons vanilla
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup semi sweet chocolate chips can also use milk chocolate or chocolate chunks
- 3 cups flour
Instructions
- Beat your eggs and set aside.
- In a bowl add the butter and sugars and cream together until smooth. If using a mixer, have the mixer on a low speed. Get as smooth as possible.
- Add the beaten eggs and mix well.
- Mix in the cornstarch, baking soda, salt and vanilla. Scrap down the mixing bowl.
- Add in the chocolate chips.
- Pour in the flour one cup at a time until blended well. The batter should form together and begin to pull away from the bowl.
- Cover and then place the dough in a smaller bowl (so it fits) in the fridge and allow to chill for a few hours, firming up the butter.
- Remove the dough from the fridge and preheat the oven to 375℉.
- Get about 1 1/2 Tablespoons amount of dough and form into a ball.
- Place parchment paper down on the baking sheet and place the cookie dough down equal amounts apart (2 to 3 inches).
- Bake the cookies for 13 minutes.
- Remove from the baking sheet and onto a cooler surface. Repeat process to bake all cookies.