I came across this recipe from Ambitious Kitchen a few years ago, and now I cannot make any other chocolate chip cookies.
The secret ingredient to these cookies is browned butter. I had not heard of browned butter until I came across the blog, but it’s so tasty and takes chocolate chip cookies to another level. Also, make sure to chill the dough for at least two hours, to ensure the cookies will not spread too thin. You’ve got to give them a try!
- 2 1/4 cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup semi-sweet chocolate chips
Whisk together : flour, baking soda, cornstarch, and salt. Set aside.
Brown butter: Melt butter in a saucepan over medium heat. After butter completely melts and starts foaming, start whisking consistently. After a few minutes, you'l start seeing browned bitts at the bottom. Remove from heat once butter begins browning to prevent burning. Set aside to cool.
Mix butter and sugar with an electric mixer.
Add eggs, vanilla and milk and mix until combined.
Slowly add in dry ingredients until just combined.
Add chocolate chips.
Chill dough for at least 2 hours in the fridge.
After chilling, preheat oven to 350 F.
Measure 1.5 Tablespoons of dough into a ball and place on a cookie sheet at least 2 inches apart.
Bake cookies for 11-13 minutes or until edges begin to brown. They will look a little undone, but will continue to cook on the sheet once out of the oven.