Browned 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
Scale
- 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