Brown Butter Chocolate Chip Cookies

Brown butter makes everything better, and so does a little ChiChi. Mixing Brown Sugar ChiChi into the dough adds a toasty, chewy texture and a bit of extra protein and fiber to a classic cookie. Crisp edges, soft centers, and pools of melty chocolate in every bite.

Ingredients

• 10 tbsp unsalted butter
• ½ cup granulated sugar
• 1 cup packed light or dark brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• ½ cup Brown Sugar ChiChi
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp milk, if needed
• A generous handful of semisweet chocolate chips

Instructions

1. Brown the butter. Melt the butter in a saucepan over low-medium heat, whisking often, until it turns golden brown and smells rich and nutty. Pour into a bowl and chill in the fridge for about 30 minutes, until it’s firm but not rock hard.
2. Whip the butter and sugars. Using an electric mixer, beat the brown butter until fluffy. Add the granulated and brown sugars and mix until well combined.
3. Add the wet ingredients. Beat in the eggs and vanilla until smooth and creamy.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, Brown Sugar ChiChi, cornstarch, baking soda, and salt.
5. Make the dough. Gradually add the dry ingredients to the butter mixture, mixing until just combined. If the dough feels dry, add the milk and mix until incorporated.
6. Fold in the chocolate chips. Gently fold in the chocolate chips until evenly distributed.
7. Shape the cookies. Preheat the oven to 350°F (175°C). Roll the dough into 2 to 3 inch balls and place them on a parchment-lined baking sheet, leaving plenty of room to spread.
8. Bake. Bake for 10 to 12 minutes, until the edges are golden and the centers are still slightly soft.
9. Cool and enjoy! Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. Or eat one warm. We won’t tell.