Easy Homemade Brown Butter Chocolate Chip Cookies
This my go-to brown butter chocolate chip cookie recipe, it gives you soft, chewy, bakery-style cookies packed with chocolate, irresistible rich nutty flavor and crisp edges with pantry friendly ingredients and fancy equipment.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop
- Light colored baking tray (preferable)
- Baking paper
- Metal spatula
- Wire rack
Ingredients
- 226 g brown butter
- 200 g granulated sugar
- 300 g brown sugar
- 2 tbsp heavy cream/water
- 4 large eggs
- 2 tbsp vanilla
- 1 tsp almond extract optional
- 380 g all purpose flour
- 30 g corn starch
- 30 g bread flour
- 2 tsp espresso powder optional
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 200 g semi sweet chocolate chunks
For the top
- Sea salt flakes more chocolate chunks
Instructions
Brown the butter -
- Add the butter to a light-colored saucepan and place over medium heat. As the butter melts, it will begin to foam and crackle. Stir frequently, scraping the bottom of the pan to prevent the milk solids from sticking. After 5–8 minutes, the butter will turn golden brown and smell nutty and caramel-like. Remove from the heat immediately and pour into a heatproof bowl, making sure to scrape in all the browned milk solids. Allow the butter to cool for 15–20 minutes.
Make the dough -
- In a large mixing bowl, whisk together the relatively cooled brown butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs, vanilla extract. Whisk until fully combined.
- Add the flour, corn starch, bread flour, baking soda, baking powder, and salt. Briefly stir together on top before mixing into the butter mixture. Fold together until just combined. Avoid over mixing.
- Fold in the chocolate chunks, reserving a handful for topping.
- Preheat the oven to 180°C (350°F) conventional or 170°C (340°F) fan-forced. Line your baking tray with parchment paper.
- Portion the dough into large cookie scoops, about 55–60g each. Place them 2–3 inches apart on the prepared trays.
- Press a few extra chocolate chunks onto the tops of each dough ball. Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly underbaked.
- Let them cool on the baking tray for a couple of minutes before transferring to a wire rack using a metal spatula, top with flaky sea salt and add more chocolate on the cookie if your heart desires.
Notes
- Homemade brown butter recipe is linked here.
- Slightly underbake the cookies for perfectly chewy centers.
- For extra-large bakery-style cookies, portion the dough into 90g balls and bake for 12–14 minutes.