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Broma Bakery Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups semi-sweet chocolate chips

Method
 

  1. Brown the butter in a light-colored saucepan over medium heat, swirling until amber and nutty, about 5 to 7 minutes. Pour into a bowl, cool, then chill until firm but pliable, about 30 minutes.
  2. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
  3. Beat the chilled brown butter, brown sugar, and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
  4. Add the egg, egg yolk, and vanilla, and beat until smooth and glossy, about 1 minute.
  5. On low speed, mix in the dry ingredients until just combined, then fold in the chocolate chips with a spatula.
  6. Scoop 3-tablespoon dough balls onto a parchment-lined sheet, spacing them apart. Chill for at least 30 minutes while the oven preheats to 350°F (175°C). Bake one sheet at a time for 10 to 12 minutes, until edges are golden and centers look set. Cool on the sheet for 5 minutes, then transfer to a rack.

Notes

Chill the dough for at least 30 minutes before baking; the flavor deepens if you let it rest overnight in the fridge. The cookies will look slightly underdone in the center when you pull them out, and they’ll finish setting as they cool.