A slightly nutty flavor makes these big browned butter chocolate chip cookies a great new take on an always classic cookie!
I almost didn’t post these cookies. You know how there are always a few months of “settling” that happen after a move? After any life transition, really, but this one was because of our move. There’s just so much that goes into finding your way in a new house. And if I’m being really honest, once the kitchen was in working order, I checked out for a little. The Godfather and I have slightly different “house styles”, so all decisions must be made jointly, and it takes a while. Something about job and kids and life. ;-p But anyway, to help myself through the transition, I kept baking. And a few batches of these big browned butter chocolate chip cookies were a freezer fixture for a few months.
The cookies were baked off in little batches, for the car mechanic, neighbors, quick weeknight dessert, and then they were almost gone and that was going to be it. Until one rainy day – because rainy days are good for chocolate chip cookies – when my mother’s helper came over.
She comes to play with my littles about once a week for a few hours so I can try and get some work (house or blog) done. Because of the rain, she was driven to my house, and I couldn’t pass up the opportunity to send her home with treats! Of course, I realize this about 20 minutes before it’s time for her to go. Cookies were the answer!
I threw together a quick batch of chocolate chip cookies based on this recipe (no caramel on hand, so just used chips), and threw the first pan in while the oven was pre-heating. DON’T DO THAT! Baking isn’t something to be rushed, darlings. When your oven is heating, it’s running at a hotter than prescribed temperature to get hot fast. This is not when you bake things.
The cookies burnt on the bottom in no time. Oops. I used this as a teaching moment for all small humans and we had a quick lesson on thermodynamics. So there was a silver lining.
I spied my last few browned butter chocolate chip cookies in the freezer. I baked those, sent them home with the (not burnt) second batch of regular cookies, and crisis averted. Then her mama requests the recipe for the “big” cookies. And so I figure if they pass muster at a cookie-loving household like theirs, the recipe isn’t too “boring” for a spot on the blog.
I make these cookies big (2 scoops of a medium cookie scoop), but you really don’t have to. If you make them regular size, cut down the baking time as indicated in the recipe notes. Browned butter (or brown butter) cookies will also spread a bit more than regular cookies, even if cooked from frozen.
I hope you enjoy the recipe for these big browned butter chocolate chip cookies!
- 16 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups dark chocolate chips
- Place the butter in a clean skillet over medium heat and allow to melt, stirring occasionally. When you see golden brown flecks at the bottom of the skillet and the butter smells toasted, remove from the heat immediately and transfer to a heat proof container.
- Chill the butter about 25 minutes until it has firmed up a bit and is ready to use in the cookies. You may make this several days in advance.
- Preheat your oven to 400 F.
- Beat the browned butter and sugars with a hand mixer or in a stand mixer using the paddle attachment. Stir in the eggs one at a time, scraping the sides of the bowl after each addition.
- In a separate bowl, sift together the flour, cornstarch, salt, baking soda, and baking powder. Then stir the dry ingredients into your butter and sugar mixture in 3 batches, scraping the sides of the bowl after each addition.
- Finally, stir in the chocolate chips. You don't have to have a mix, but it adds such a delicious flavor!
- Scoop the cookies using a large cookie scoop, or 2 tablespoon sized scoops pressed together.**
- Bake the cookies on a baking mat or parchment paper lined sheet for 8-10 minutes until the edges are golden.
- Remove from the oven and allow to rest on the sheet for 5 minutes before transferring to a rack to cool.
- Eat a slightly warm cookie. For quality control. Enjoy!
- Cooled cookies will keep up to 4 days in an airtight container at room temperature.
**If you plan to freeze the dough to bake from frozen later, do so here.