These Brown Butter Chocolate Chip Cookies are soft, chewy and have a subtle nutty brown butter flavor. Cream cheese makes them extra chewy and they are packed with two types of chocolate chips.
Brown your Butter: In a saucepan melt the butter over medium heat and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty. Transfer to a bowl to cool (make sure you get all those yummy brown bits too!)
In a large bowl combine flours, baking soda, baking powder, cornstarch, and salt. Whisk together and set aside.
Cream butter and cream cheese. Add sugars and mix on medium-high speed until creamy and lighter, 3-4 minutes. Add the eggs one at a time, beating between each addition. Add the vanilla with the second egg. Be sure to scrape down the sides of the bowl as necessary.
Reduce the mixer speed to low and gradually add the flour mixture. I usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
Add the chocolate chips either with the mixer or with a wooden spoon.
Refrigerate overnight. I know, I know. Patience, grasshopper. The melted butter makes this step critical. At the very least refrigerate them 2 hours.
Preheat oven to 350° and line several baking sheets with parchment or silpat.
Roll dough into balls approximately the size of a golf ball. Place on a cookie sheet 2 inches apart and bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone.
Let cool 5 minutes on the baking sheet and then remove to a wire rack to cool completely. If you are impatient and you eat a cookie too soon, it will seem way underdone. This is how I like them. You do you!
Notes
Yield – 36 CookiesVariations – Try adding nuts like toasted hazelnuts to lean into the nutty flavor!Storage – Store baked cookies in a sealed container for 3 days at room temperature, up to 10 days refrigerated or up to 1 month baked and frozen. For longer storage and the freshest cookies, store the rolled cookie dough in the freezer for up to 3 months. Bake directly from frozen.