Brown Butter Chocolate Chip Cookies
There’s nothing better than a warm chocolate chip cookie… except a warm brown butter chocolate chip cookie. If you’ve never added browned butter to your cookies, you’re seriously missing out.
Brown Butter Chocolate Chip Cookies make THE BEST cookies. It adds this extra salty, nutty flavor that adds depth to the flavor of the cookie. It’s that perfect salty/sweet combo. Like caramel corn, chicken and waffles, monte cristo sandwiches… you know… all the best things.
Are you hungry yet?
Back to the point.
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 leery to try this one out– the browned butter makes cookies go flatter than normal. That’s because half the butter is melted and makes the dough thinner. Don’t fret, though! The flavor is out of this world. And thinner cookies mean you can eat more… right?
This cookie recipe is an adaptation from Two Peas and Their Pod. She makes the best cookies! Honestly, her recipes + Lehi Mills flour= perfection.
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!
Brown Butter Chocolate Chip Cookies
- Prep Time 30 minutes
- Chill Time 30 minutes
- Cook Time 10 minutes
- 1 cup salted butter at room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups Lehi Mills Peacock Flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 cup milk or semi-sweet chocolate chips (preferably the biggest you can find)
- Coarse sea salt for sprinkling
- Optional: ½ cup Heath BITS O’ Brickle, ½ cup coconut, or ½ cup chopped walnuts. Or add all three 😊
- Cut one stick of butter into slices. Place the butter slices 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 smell nutty. 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. To speed up the process you can put it in the fridge for about 15 minutes. Just make sure that you take it out before it solidifies.
- While the butter cools, combine the remaining stick of butter with brown sugar and granulated sugar in a stand mixer. Beat until creamy, about 3-5 minutes. Add the cooled brown butter and 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 dry ingredients into the wet mixture until 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!