Browned butter Chocolate chip & Chocolate chunk cookies

Chocolate chip cookies were the first ever thing I learned to bake. I wanted to be the mom that could contribute to the bake sale WITHOUT having a price tag on the bottom of the container (no shade mom) It’s no surprise that after dropping my kid off to college this past weekend, I whipped up these cookies. The smell of butter and vanilla, the nostalgia of fresh baked cookies - reminds me of when the boys were smaller and they would be making mess trying to “help” crack the eggs.

Now why browned butter? Browning butter is a completely extra step that yields butter magic. Browning butter takes butter just passed its melting point and begins to cook the milk solids, creating this nutty depth you wouldn’t otherwise get.

Do you really needs chips and chunks? Is the sky blue? YES! you need both! Chocolate chips have been created to withstand and maintain their shape in the cooking process but the chunks will melt and create these pools of chocolate. It’s delicious, just do what I say!

These will be your new favorite cookies.. Make them a bit bigger like I did. Scoop some vanilla bean ice cream in between for an insane cookie sandwich - You’re welcome!

Ingredients:

1 cup (two sticks) browned butter

1 cup granulated sugar

1 cup brown sugar (packed)

2 large eggs - room temp

2 tsp vanilla extract - measure with your heart

3 cups AP flour

2 TBSP cornstarch

1 tsp baking soda

1 tsp kosher salt

1 cup chocolate chips

1 cup semi sweet chocolate bar - chopped

Step 1:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mat. Set aside. Whisk together flour, cornstarch, salt and baking soda in a separate bowl

Step 2:

In a skillet, add your sticks of butter on medium heat. Cook butter until foam appears. Stir often. Butter will change color and you will start to smell the nuttiness. Brown bits will also begin to gather at the bottom of the pan. Transfer to room temp bowl to cool.

Step 3:

After butter has been browned and allowed to cool, using your mixer of choice, beat butter with both sugars. Add in one egg at a time and vanilla extract until incorporated.

Step 4:

Add wet ingredients to dry ingredients. Fold chocolate chips and chunks into mix. Using a large scoop, scoop dough into even sized balls and place on lined cookie sheet. Depending on size you should get 16-20 cookies. This size will be large enough for cookie sandwiches, use 1-2 TBSP of dough for a smaller cookie.

_____ Note: you can freeze dough balls from here, cook directly after, or refrigerate until ready to use _____

Step 5:

Cook in preheated oven for 10-12 mins depending on size. Do not overcook. Cookies will continue to set up while they cook on the baking sheet. Allow cookies to cool for 10mins on baking sheet before moving them to cooling rack.