These cookies have a subtle hint of caramel-thanks to the browned butter and the perfect amount of chewiness thanks to the cornstarch…
My mother is great at many things…but one particular characteristic that she really excells in us a comparioson chart.
The listing of the pros and cons on a tangible piece of paper is her cup of tea. For all things..hotels….trips….shoes….cars….houses….and yes, chocolate chip cookies.
So, she is one to have on your side when trying to find the right chocolate chip cookie recipe.
(maybe someday ill snatch her list and share….)
But for now, her list of 7 different chocolate chip cookie comparisons led her to a winner. And boy oh boy it is a really great recipe. So great we have made it 2 times since!
the secrets
the browned butter AND the cornstarch
- BROWNING BUTTER
-this is what gives these cookies the deep hint of caramel flavor and a rich darker color.
-to make the brown butter, melt the butter in a saucepan. Heat sllwly until the butter turns from creamy opaque yellow to clear yellow and then to dark briwn.
It will start to foam so you need to stir constantly so see whats happening under the foam. it can burn quickly so keep a very close eye on it.
You know its done when you see brown bits in the liquid. And the smell is browned butter:) Because it can go from perfect to BURNT in a hot second, it would be best to remove it early to prevent burning.
To prevent the cookies from spreading like a pancake, the butter must be all.the.way. cooled before using.
I like to put it in a bowl and pop it in the freezer until it is ROOM TEMP (BROWNED) BUTTER. ….very important!
2. the CORNSTARCH
-CORNSTARCH is used in combination with flour can “soften” the harsh proteins of flour, making a more tender baked good. And also helps the cookie rise.
So, make yourself some Browned Butter Chocolate Chip cookies and indulge in a nice quarantining show.
—or if you want another chocolate chip variety…here is a no-fail caramel variety
PrintBrowned Butter Chocolate Chip Cookies {with cornstarch}
These cookies have a subtle hint of caramel-thanks to the browned butter and the perfect amount of chewiness thanks to the cornstarch…
- Prep Time: 1 hour
- Cook Time: 10 min.
- Total Time: 1 hour + 10 min.
- Yield: 30 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: dessert
Ingredients
- 1 cup butter (melted until an amber color with brown bits on bottom of the pan)
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cornstarch
- 1 1/2 cup chocolate chips
Instructions
- Brown butter. 1 cup butter (melted until an amber color with brown bits on bottom of the pan)
- Place butter in saucepan over medium heat, stirring constantly untul butter turns from opaque yellow to amber brown. Keep melting until brown flecks appear in liquid and you smell a nice fragrant smell of burnt butter. Immediately remove from heat as it burns quickly!! (its better to take off the heat early than too late). Place butter in bowl and place in the freezer until butter is softened to room temp. (DON’T SKIP THIS STEP).
- Once cool, remove from freezer and set aside. Preheat oven to 325 degrees.
- Pour chilled butter into mixing bowl. Add brown sugar and sugar and cream for 4-5 minutes, scraping the sides of the bowl often.
- Add eggs, one at a time, beating for 30 seconds after each addition. Stir in vanilla.
- Add flour, baking soda, and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips.
- Bake for 8 min.
- If time allows, wrap cookie dough tightly and let chill in the refrigerator for at least one hour. If time allows, chill for 24-48 hours.
Nutrition
- Serving Size: 1
- Calories: 187
- Sugar: 16.2 g
- Sodium: 125.3 mg
- Fat: 9.7 g
- Carbohydrates: 24.2 g
- Protein: 2.3 g
- Cholesterol: 28.7 mg
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