Browned Butter Soft Batch Chocolate Chip Cookies

Browned Butter Soft Batch Chocolate Chip Cookies are buttery,   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.

Ingredients

▢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

Instructions

To a medium-large saucepan (or other light-bottomed pan) over medium-high heat, add butter.