• Rabab Awada

Brown Butter Chocolate Chip Cookies


  • ¾ cup granulated sugar

  • 1 1/4 cup of unsalted butter

  • 1 cup firmly packed brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla

  • 2 3/4 flour

  • ½ teaspoon of salt

  • 2 tsp of cornstarch

  • 2 teaspoons baking soda

  • 2 ½ cups semisweet chocolate chips


  • Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

  • Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.

  • Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)

  • Add in flour (make sure your flour is measured correctly), baking soda, cornstarch and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack. Enjoy !