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Chewy Brown Butter Chocolate Chip Cookies Recipe with Secret Ingredient for Perfect Taste

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These chewy brown butter chocolate chip cookies feature a secret ingredient—cornstarch—that keeps them tender and perfectly chewy with a rich, nutty flavor from browned butter.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cornstarch (secret ingredient)
  • 2 cups (340g) chocolate chips (semi-sweet or mix of semi-sweet and milk chocolate)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly until butter melts, foams, and turns golden-brown with a nutty aroma (7-10 minutes). Remove from heat and let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, whisk together ¾ cup granulated sugar and 1 cup packed brown sugar. Add 2 large eggs and 1½ teaspoons vanilla extract; mix until smooth and glossy (about 5 minutes).
  3. Combine browned butter: Slowly pour cooled browned butter into the sugar-egg mixture while stirring gently (2 minutes).
  4. Whisk dry ingredients: In a separate bowl, sift together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon cornstarch (2 minutes).
  5. Fold dry into wet: Gradually add dry ingredients into wet mixture, folding gently with a rubber spatula until just combined (3 minutes).
  6. Add chocolate chips: Stir in 2 cups chocolate chips evenly (1 minute).
  7. Chill dough (optional): Refrigerate dough for 30 minutes to 1 hour for best flavor and texture.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats (5 minutes).
  9. Scoop and bake: Place dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
  10. Cool properly: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely (10 minutes).

Notes

Watch the butter carefully when browning to avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Do not overmix dough after adding flour to keep cookies tender. Chilling dough is optional but improves flavor and texture. Store cookies with a slice of bread to keep them soft longer.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, cornstarch secret ingredient, easy cookie recipe, homemade cookies

Find it online: https://realityeats.com/chewy-brown-butter-chocolate-chip-cookies-recipe-with-secret-ingredient-for-perfect-taste/