Elevate your cookie game with these Ultimate Brown Butter Chocolate Chip Cookies. By browning the butter, you infuse these cookies with a rich, nutty flavor that pairs perfectly with gooey semisweet chocolate chunks. Topped with a sprinkle of flaky sea salt, these cookies strike the perfect balance between sweet and savory. Whether you’re baking for a special occasion or just a cozy afternoon at home, these cookies are sure to impress.
Why You’ll Love This Dessert: These cookies are a delightful twist on the classic chocolate chip cookie, enhanced by the deep, caramel-like notes of brown butter. The combination of crispy edges and soft, chewy centers creates an irresistible texture, while the sprinkle of sea salt adds a gourmet touch. This recipe is straightforward and easy to follow, yet yields bakery-quality results that will have everyone asking for more.
Perfect Occasion: These cookies are perfect for any occasion, from casual get-togethers and bake sales to holiday celebrations and special treats for family and friends. Their rich flavor and delightful texture make them a standout addition to any dessert table. Serve them with a cold glass of milk, a cup of coffee, or even as an indulgent dessert with a scoop of vanilla ice cream.
Decoration Tips: For an extra touch of elegance, top the cookies with a sprinkle of flaky sea salt right after they come out of the oven. You can also drizzle them with melted chocolate or dip half of each cookie in chocolate and let it set for a visually appealing and delicious finish. Arrange the cookies on a rustic wooden board or a beautiful platter to showcase their golden-brown perfection.
Ingredients:
- For the Cookie Dough:
- 1 cup (225 g) unsalted butter, cut into tablespoon-sized pieces
- 1 cup (200 g) light or dark brown sugar
- ⅔ cup (135 g) white sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 10 oz (285 g) semisweet chocolate, chopped
- Flaky sea salt for sprinkling (optional but recommended)
- Brown the Butter:
- Place the butter in a medium-sized saucepan (preferably light-colored to see the browning process easily) and melt over low/medium-low heat.
- Once melted, increase the heat to just above medium. Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula.
- The butter will foam and pop. When the noise slows down, you’ll notice brown bits forming on the bottom and a nutty aroma. Remove from heat immediately and pour into a large, heatproof bowl. Let cool to room temperature.
- Prepare the Cookie Dough:
- Once the butter has cooled, add the brown sugar and white sugar to the bowl, stirring well.
- Mix in the eggs and vanilla extract until the dough is uniform.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until fully combined.
- Fold in the chopped semisweet chocolate, ensuring it is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Bake the Cookies:
- About 15 minutes before the dough finishes chilling, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon-sized portions, rolling each into a ball. Place the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers should still be soft and may appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for about a minute, then sprinkle lightly with flaky sea salt. Let them cool completely on the baking sheet before transferring.
Enjoy! Relish the rich, nutty flavor of these Ultimate Brown Butter Chocolate Chip Cookies. Perfect for any occasion, they are sure to become a favorite in your home. Enjoy every delicious bite!
