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Chewy Brown Butter Chocolate Chip Cookies: Easy Homemade Recipe

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These chewy brown butter chocolate chip cookies have a crisp, golden edge and a dense, fudge-like center. The brown butter adds a nutty, caramel-like depth that makes them irresistible, and they stay soft for days without any chilling required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then bubble, then start to turn golden. Watch closely—it goes from browned to burnt quickly. Once you see brown specks forming at the bottom and smell a nutty aroma, remove it from the heat immediately. Pour it into a large mixing bowl to stop the cooking process. Let it cool for 5-10 minutes. It should be warm but not hot when you add the sugars.
  2. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix the dry ingredients: In a small bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Combine the sugars and butter: Add ¾ cup packed light brown sugar and ¼ cup granulated sugar to the cooled browned butter. Whisk vigorously for about 1 minute until the mixture looks like wet sand and is slightly thickened. No clumps of sugar should remain.
  5. Add the eggs and vanilla: Crack in 1 large egg and 1 large egg yolk, then add 2 teaspoons vanilla extract. Whisk until the mixture is smooth, pale, and slightly fluffy. This should take about 30 seconds. The mixture will look glossy and have a light caramel color.
  6. Fold in the dry ingredients: Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay. Overmixing will make the cookies tough.
  7. Add the chocolate chips: Fold in 1 ½ cups semisweet chocolate chips until evenly distributed. The dough will be thick, slightly sticky, and smell amazing.
  8. Portion the dough: Use a 1.5-tablespoon cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart. You should get about 18-20 cookies. If you want bakery-style cookies, use a 3-tablespoon scoop for larger cookies and bake for 12-14 minutes.
  9. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. The edges should be golden brown and set, but the centers will look slightly puffy and underdone. That’s exactly what you want. The cookies will continue to set as they cool.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up without becoming hard. Then transfer them to a wire rack to cool completely.

Notes

Don’t overbake the cookies; pull them out when edges are golden and centers are puffy. For best results, let the browned butter cool for 5-10 minutes before adding sugars. Measure flour by spooning and leveling to avoid dry cookies. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: chewy chocolate chip cookies, brown butter cookies, easy cookie recipe, homemade cookies, no chill cookies

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