Brown Butter Chocolate Chip Cookies

Ingredients

Ingredients

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1 cup packed light or dark brown sugar
• 1 + 1 large egg + 1 egg yolk
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons milk, warmed or at room temperature
• 1 1/2 cups semi-sweet chocolate chips
• optional flaky sea salt, for topping

Instructions

1. Slice the butter into pieces and place in a light-colored skillet. Melt over medium heat, stirring constantly. Once melted, it will foam; continue stirring for 5–7 minutes until golden brown with browned specks. Remove from heat, pour into a heatproof bowl including browned bits, and let cool for 10 minutes. Refrigerate until solid, about 90 minutes, covering after 30 minutes.
2. Remove solidified brown butter to a large bowl or stand mixer. Beat on high speed for 1–2 minutes until smooth and creamy. If too firm, soften slightly at room temperature or microwave for 5–8 seconds without melting.
3. Add brown sugar and granulated sugar; beat on medium-high until lightened and combined, about 2 minutes. Add egg, egg yolk, and vanilla; beat until combined, scraping down sides as needed.
4. In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add to butter mixture on low speed until just combined. Drizzle in milk and mix until incorporated. Fold in chocolate chips until evenly distributed.
5. Scoop dough into balls (2 Tablespoons or 45g each), shaping taller like cylinders for thicker cookies. Place on a lined sheet or plate, cover, and refrigerate for at least 2 hours or up to 3 days.
6. Preheat oven to 375°F (191°C). Line baking sheets with parchment or silicone mats. Arrange 8 dough balls per sheet, 3 inches apart. Sprinkle with flaky sea salt if using.
7. Bake for 12–14 minutes until edges are lightly golden. Centers will look soft. Cool on baking sheet for 5 minutes, optionally pressing extra chips on top. Transfer to wire rack to cool completely.