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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies feature chewy centers and a deep, nutty flavor from browned butter, making them irresistibly delicious and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips (semi-sweet or mix of semi-sweet and milk chocolate)

Instructions

  1. Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon. After about 5-7 minutes, the butter will foam, then start to turn golden brown with a nutty aroma. Watch closely—once you see brown flecks and smell toasted nuts, remove from heat. Transfer butter to a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, combine the browned butter with 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar. Whisk or beat with a hand mixer until creamy—about 2-3 minutes.
  3. Crack in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract. The mixture should be smooth and slightly glossy.
  4. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the dry mix to the wet ingredients, stirring gently with a wooden spoon or spatula. Mix just until combined—don’t overmix or the cookies can get tough.
  6. Fold in 1 1/2 cups (270g) chocolate chips evenly into the dough.
  7. Cover the dough and refrigerate for at least 30 minutes (optional but recommended).
  8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. Pull them out when the edges are golden but the centers still look soft—they will firm up as they cool.
  11. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough helps control spreading and enhances flavor. Pull cookies out when edges are set but centers look soft to keep chewy centers. Use a cookie scoop for uniform cookies. Experiment with chocolate types or add nuts for variation.

Nutrition

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

Find it online: https://freshforkful.com/brown-butter-chocolate-chip-cookies-recipe-easy-chewy-centers-you-must-try/