Brown Butter Chocolate Chip Cookies Baked Until the Edges Set

Set out all-purpose flour, cake flour, and baking soda before you start Brown Butter Chocolate Chip Cookies Baked Until the Edges Set. The batch is written for 36 cookies.

Count on 15 minutes of prep, 12 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cornstarch
• ¾ teaspoon kosher salt
• 1 ¼ cups unsalted butter 2½ sticks
• ¼ cup cream cheese not whipped, preferably not light
• 1 ½ cups light brown sugar packed
• 1 cup granulated sugar
• 2 whole eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup bittersweet chocolate chips 60%

How the cooking goes

1. Warm butter in a saucepan over medium-low heat, stirring now and then to scrape up the milk solids. Cook until the butter is deep deep gold and smells nutty. Pour into a bowl, scraping in all the brown bits, and cool to ambient temperature until re-solidified.
2. Beat together both flours, baking soda, baking powder, cornstarch, and salt in a mixing bowl. Keep it to one side.
3. Beat the re-solidified brown butter and cream cheese together until the mix looks even. Add both sugars and mix on medium-high speed until creamy and lightened, 3 to 4 minutes.
4. Put the eggs one at a time, beating between each addition and scraping down the bowl as needed. Add the vanilla with the second egg.
5. Reduce speed to low then add the flour mixture in 4 to 5 additions, adding the next portion as soon as most of the flour from the last one has been incorporated. Scrape down the bowl between additions.
6. Turn through the chocolate chips with the mixer on low or by hand with a wooden spoon.
7. Refrigerate the dough overnight, or for a minimum of 2 hours.
8. Warm the oven to 350°F. Line sheet pans with baking paper or a silicone baking mat.
9. Roll dough into golf ball-sized portions and place 2 inches apart on the prepared sheet pans. Bake for 10 to 12 minutes, until the edges are set and beginning to brown. The centers will still look underdone.
10. Cool on the sheet pan for 5 minutes before transferring to a wire rack. The centers will continue to set as they cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Chocolate, open Chocolate Ice Cream Frozen Until Scoopable and Double Chocolate Chip Cookies Baked Until the Edges Set.