Although I’m sharing a recipe for Brown Butter Chocolate Chip Cookies, yet I want to say something that may make you think “What’s wrong with her today?” but I’ll say it anyway. I feel that all chocolate chip cookies tastes almost the same! The texture and size might change but the taste, not really.
Before you judge me, I want to say that I love chocolate chip cookies, I do! However, I also have tried many recipes, and bought many chocolate chip cookies form the stores, and I can’t see much difference in taste.
Browning the butter did bring some difference in taste, the browned butter have added a very light nutty flavor, which I loved.
These Brown Butter Chocolate Chip Cookies, are crunchy at the edges, but chewy in the middle. If you want the cookies to be chewier, bake them for 9 minutes, otherwise follow the recipe for crispy edges.
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As for my recipe, here you go!
- 1 cup all-purpose flour
- ½ teaspoons baking soda
- Pinch of salt
- ½ cups butter softened
- ⅓ Cup brown sugar packed brown sugar
- 3 tablespoon white sugar
- 3 tablespoon cornstarch
- 1 egg
- ½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
- Brown butter in a small saucepan, keep aside to cool.
- Sift flour, cornstarch, salt, and baking soda, keep aside.
- In a bowl, beat the browned butter, brown sugar, egg, vanilla, and white sugar.
- Stir in the flour mixture, and then add the chocolate chips.
- Make 12 equal size balls from the dough, and place on a lined baking sheet.
- Bake for 10 minutes. The edges should be golden brown.