Want to take your chocolate chip cookie game up a step without involving a lot of extra work? Use brown butter!
Brown butter in cookie recipes seriously makes the best kind of cookies. It adds the perfect salty-sweet combo by providing an extra salty, nutty flavor depth to each bite of cookie.
If you use salted butter, don’t add any extra salt into the dough. Your cookies will end up tasting like you mixed up the sugar with the salt. Browning salted butter heightens the already salty taste, and you won’t need to add any extra. If you use unsalted butter, add 1 teaspoon of salt to the dough.
You thick cookie lovers out there might be a little hesitant to try this one out because the browned butter makes cookies go flatter than normal (due to half the butter being melted, which makes the dough thinner). Try it out before you decide against it though! The flavor makes the thinner cookie worth it — and thinner cookies mean you can eat more… right?
The best part of this recipe is that it’s totally customizable. Feel free to add toffee bits, coconut, chopped walnuts, or any of your other favorite add-ins!
If you decide to try out this recipe, take a photo and share it with us on social media! Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily or #harvesttohome. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account! Don’t forget to follow us on our YouTube channel to be one of the first to see new recipes!
Brown Butter Chocolate Chip Cookies
- 1 cup of salted butter at room temperature
- 1 cup of packed brown sugar
- ½ cup of granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons of vanilla extract
- 2 ¼ cups of Lehi Mills Peacock Flour
- 1 teaspoon of cornstarch
- 1 teaspoon of baking soda
- 1 cup of milk or semi-sweet chocolate chips
- Coarse sea salt for sprinkling
- Cut one stick of butter into slices and place in a thick-bottomed skillet. Melt the butter over medium heat, stirring occasionally, until it starts to foam and pop.
- Heat until brown specks start to appear at the bottom of the pan. The butter should be a warm amber color and give off an almost nutty scent.
- Once the specks are visible, remove from heat (be careful, as butter goes from brown to burnt very quickly). Pour the butter into a small bowl and cool to room temperature.
- While the butter cools, combine the remaining stick of butter with brown sugar and granulated sugar. Beat until creamy (about 3-5 minutes) before adding the cooled brown butter. Mix until smooth.
- Add the eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and baking soda. Gradually mix the dry ingredients into the wet mixture until it is just barely combined.
- Stir in the chocolate chips and any other mix-ins that you choose.
- Roll all the dough into a big ball and wrap in plastic wrap. Chill in the fridge for half an hour. It’s worth the wait!
- After the dough has chilled, preheat oven to 350. Remove the dough from the fridge and form into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, 2 inches apart. Sprinkle each cookie with sea salt.
- Bake cookies for 10 minutes or until the edges start to brown. Let the cookies cool for 2-3 minutes on the baking sheet and then transfer to a cooling rack. Enjoy!
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