Print

Chewy Brown Butter Chocolate Chip Cookies

chewy brown butter chocolate chip cookies - featured image
Print Recipe

These chewy brown butter chocolate chip cookies deliver a perfect balance of soft, chewy centers and crisp edges with a rich, nutty caramelized butter flavor. Simple ingredients and a key browning step make these cookies irresistibly delicious.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned until golden and fragrant
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir occasionally as the butter melts, then foams and begins to brown. Watch closely — it should turn a deep golden color with brown specks, and smell nutty, about 5-7 minutes. Take off the heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and butter: Add 1 cup packed dark brown sugar and ½ cup granulated sugar to the cooled brown butter. Using a hand mixer or whisk, beat until fully combined and slightly creamy, about 2 minutes.
  3. Add egg and vanilla: Crack in 1 large egg (room temperature) and 1 teaspoon pure vanilla extract. Mix until smooth and homogenous.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing; the dough should be thick and slightly sticky.
  6. Fold in chocolate chips: Stir in 1 ½ cups semi-sweet chocolate chips evenly throughout the dough.
  7. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to control spreading and enhance chewiness.
  8. Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the baking sheets. Bake for 10-12 minutes or until edges are golden but centers still look soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Cool the brown butter before mixing with eggs to prevent cooking the egg. Chilling the dough is essential for chewy texture and to prevent spreading. Use quality chocolate chips for best flavor and melt. Bake until edges are set but centers remain soft for perfect chewiness. Store cookies in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, easy cookie recipe, homemade cookies, dessert, baking

Find it online: https://sagestirs.com/chewy-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-treats/