Print

Chewy Brown Butter Chocolate Chip Cookies

chewy brown butter chocolate chip cookies - featured image
Print Recipe

These chewy brown butter chocolate chip cookies offer a perfect balance of rich, nutty flavor and soft, chewy texture with just the right crispness around the edges. Made with simple pantry staples, they are quick to prepare and beloved by all ages.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped toasted walnuts or pecans
  • Optional: Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as the butter melts, foams, and turns golden brown with brown flecks. Remove from heat and cool for 5 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, and the cooled browned butter. Stir until smooth and glossy.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract until creamy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
  6. Fold in chocolate chips and nuts: Add 1 1/2 cups semi-sweet chocolate chips and optional 1/2 cup chopped toasted nuts, folding evenly.
  7. Optional chilling: Chill dough covered in refrigerator for 30 minutes to 1 hour for thicker, chewier cookies.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Drop dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely while browning to avoid burning. Do not overmix the dough to keep cookies tender. Chilling the dough is optional but recommended for thicker, chewier cookies. Use quality chocolate chips for best flavor. Store cookies in an airtight container with a slice of bread to maintain softness.

Nutrition

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

Find it online: https://zorbmeal.com/chewy-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-cookies-to-try-today/