Browned Butter Chocolate Chip Cookies
These come out nice and thick! My little guy declared these the best cookies ever!
updated pic 3/2022-we still love these best at 5 ounces 17-20 mins at 350! (2T. cornstarch in these)
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 egg plus 1 yolk
- 2 tsp. vanilla extract
- 2 ½ cups flour
- 1 tsp. cornstarch The thicker pictured cookies I used 2 T.
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 2 T. whole milk
- 1 ½ c. semi-sweet chocolate chips
Instructions
- Brown the butter in a skillet until lightly browned and smells nutty.
- Transfer to a heat safe bowl and cool a bit.
- Cover and chill in the fridge until solid, 2 hours or make a day ahead to save time.
- Beat chilled butter in a mixer.
- Add sugars and beat
- Add egg, yolk and vanilla to combine.
- On low, add flour, cornstarch, baking soda and salt.
- Add milk.
- Add chips and chill dough 2-3 hours.
- Preheat oven to 350 and let dough sit on counter a few minutes until easier to scoop.
- Scoop 1 1/2 T. of dough for each cookie onto parchment lined cookie sheets. Add a few extra chips for a prettier look on the outside of each dough ball.
- Bake 10-12 mins and cool on sheets.
- After 5 minutes, transfer cookies to a cooling rack to cool completely.
- *Option for LARGE cookies:
- Scoop 5 ounce mounds, chill and bake 17-20 mins at 350.
Adapted from Sally’s Baking Addiction
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