Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are soft, chewy, and packed with rich flavor from browned butter, cream cheese, and two types of chocolate.
Servings: 36 cookies
Ingredients
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon kosher salt
- 1 ¼ cups unsalted butter
- ¼ cup cream cheese not whipped, preferably not light
- 1 ½ cups light brown sugar packed
- 1 cup granulated sugar
- 2 whole eggs
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips I love Ghirardelli
- ½ cup bittersweet chocolate chips 60% I love Ghirardelli
Instructions
- Brown butter over medium heat until golden and nutty. Cool completely.
- Whisk together dry ingredients.
- Cream butter, cream cheese, and sugars. Add eggs and vanilla.
- Add dry ingredients gradually.
- Fold in chocolate chips.
- Chill dough for at least 2 hours.
- Bake at 350°F for 10–12 minutes.
- Cool on rack.
Video
Notes
- Yield – 36 cookies
- Technique – Brown butter over medium heat, cool until resolidified before mixing; chill dough for at least 2 hours.
- Variations – Add toasted walnuts or hazelnuts; swap in chopped dark chocolate for deeper flavor.
- Storage – Airtight container 3 days room temp, 10 days refrigerated, or freeze baked cookies 1 month; freeze dough up to 3 months and bake from frozen (+3–7 minutes).
Nutrition
Calories: 216kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg