Browned Butter Soft Batch Chocolate Chip Cookies are buttery, rich cookies with a soft, chewy texture filled with semi-sweet and white chocolate chips. Browned butter adds a nutty and caramel-like undertone to the cookies, enhancing their depth of flavor. They will surely satisfy your cookie craving! This recipe is based on my Soft batch Chocolate Chip Cookies with the fabulous addition of browned butter.
Ingredients & Substitutions
Butter: This recipe starts with browned butter, which adds a rich, nutty, caramel-like flavor to the cookies. Let it cool completely before using it in the cookie dough. Do not substitute margarine for the butter; it does not have the milk solids needed for browning.
Cream Cheese: Add 2 ounces of cream cheese to the cookie dough to keep the cookies soft and moist.
Sugars: Both light brown sugar and confectioners’ sugar are used in the cookie dough. The brown sugar adds a depth of flavor and moisture, while the confectioners’ sugar helps with tenderness and sweetness, resulting in deliciously soft and flavorful cookies.
Cornstarch: Cornstarch is added to the cookie dough to make the cookies softer and more tender.
Chocolate: I added both semi-sweet and white chocolate chips to the cookies. However, you could certainly use all of one kind of chocolate chips if preferred. Or, try other kinds like dark chocolate, peanut butter chips, butterscotch, or a combination of a few varieties.
Can I Make Soft Batch Chocolate Chip Cookies Without Browning the Butter?
Well, you could, but I highly recommend taking the time to brown the butter. It gives the cookies a rich flavor profile that is SO GOOD! And, you can get the butter browned in advance. Once cooled, store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature when ready to make the cookies. If you are not going to brown the butter, simply use room-temperature butter to cream with the cream cheese and sugars to make Soft Batch Chocolate Chip Cookies, which I already have a delicious recipe for.
Can I Freeze The Cookie Dough?
Sure! If you want to get a head start on baking the cookies, get the dough made in advance and freeze it. To freeze the dough, first, scoop out the dough onto a baking sheet lined with parchment paper. Place the cookie dough balls into the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe bag. When ready to enjoy, no need to thaw the dough; simply add 1-2 minutes to the baking time. This is a great way to have a freshly baked cookie or two whenever you are craving one!
How To Store Browned Butter Soft Batch Chocolate Chip Cookies
Store the baked cookies in an airtight container at room temperature. They will last up to 3-4 days. If you want the cookies to taste like they have been freshly baked, wrap a single cookie in a paper towel. Then, microwave the cookie for 15-20 seconds. Let it cool a bit before biting into it. You can also freeze the cookies in a freezer-safe container for up to 1-3 months.
Browned Butter Soft Batch Chocolate Chip Cookies
- ½ cup (1 stick / 113 g) unsalted butter
- ¼ cup (2 ounces) cream cheese, room temperature
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (125 g) confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (182 g) semi-sweet chocolate chunks
- 1 cup (182 g) white chocolate morsels or chips
- To a medium-large saucepan (or other light-bottomed pan) over medium-high heat, add butter.
- Melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Set it aside to cool completely, about 35-40 minutes, or until the butter begins to solidify and become less clear.
- Preheat oven to 350°F. Line three baking sheets with parchment paper.
- To the bowl of a stand mixer with a paddle attachment, add the cooled browned butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high until ingredients are fully combined. Stop to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the egg and vanilla. Mix for about a minute.
- Add in the flour, cornstarch, baking soda, and salt.
- Turn the mixer on low and mix for about 1 minute, or until all the ingredients are fully combined.
- Mix in the semi-sweet chocolate chunks and white chocolate morsels until just combined.
- Using a 2-tablespoon cookie scoop, drop portions of dough onto the lined baking sheets, leaving about 2 inches of space between each cookie. Use your hand or the bottom of a kitchen glass to slightly flatten each cookie.
- Bake for 8-10 minutes. Keep a close eye on the cookies to prevent over-browning; they should be just slightly browned at the edges.
- Allow cookies to cool for 5-10 minutes before transferring to a cooling rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
The cream cheese and browned butter in this cookie make it so much better! The cookie is soft and buttery and filled with flavor!
Another treat has been improved by using browned butter! The soft cookie has both chocolate and white chocolate chips for even more flavor!
Delicious soft cookie, and I love the two kinds of chocolate chips!
I really enjoy the mix of the chocolates inside this cookie! The cookie is soft and delicious! Browned butter elevates the flavor of this cookie.
These are delicious! They're soft and sweet, the different chocolates give it a very nice flavor!
So soft and delicious. I thought I wouldn't like the white chocolate, but it balances very nicely with the semi-sweet chunks. I love the addition of the browned butter.