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Brown Butter Chocolate Chip Cookies

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Delicious Brown Butter Chocolate Chip Cookies with crisp edges and soft, gooey centers, featuring a warm, nutty aroma.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned then chilled to solid
  • 1/2 cup granulated sugar
  • 1 cup packed light or dark brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 and 1/2 cups semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions

  1. Brown the butter by melting it in a skillet over medium heat, stirring constantly until it turns golden brown and smells nutty. Refrigerate until solid.
  2. Cream the solidified browned butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
  3. Add the large egg, egg yolk, and vanilla, mixing until smooth.
  4. Combine dry ingredients by whisking together flour, cornstarch, baking soda, and salt in another bowl.
  5. Mix the dry ingredients into the wet mixture until just incorporated.
  6. Add the milk and stir until the dough is cohesive.
  7. Fold in the chocolate chips until evenly distributed.
  8. Scoop the dough into balls and refrigerate for at least 120 minutes.
  9. Preheat the oven to 375°F (191°C) and line baking sheets with parchment paper.
  10. Bake for 12 to 14 minutes until edges are set and centers look soft. Sprinkle with flaky sea salt if desired, and cool on a wire rack.

Notes

Chill the dough well to prevent spreading and produce thicker cookies. Store in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, dessert

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