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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies feature a rich, nutty flavor with gooey chocolate chunks, delivering a soft, chewy texture that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned until golden and nutty
  • 3/4 cup granulated sugar
  • 1/2 cup packed 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 teaspoon fine sea salt
  • 1 1/2 cups chocolate chunks (semi-sweet and dark mix preferred)

Instructions

  1. Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to brown, releasing a rich, nutty aroma. Once golden brown flecks appear and it smells caramel-like, remove from heat immediately to prevent burning. Pour into a heatproof bowl and let cool for about 10 minutes.
  2. In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup packed brown sugar. Add the slightly cooled browned butter and beat together until well blended and smooth. Add 2 large eggs, one at a time, mixing thoroughly after each addition. Stir in 2 teaspoons pure vanilla extract.
  3. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing; a few streaks of flour are okay. Fold in 1 1/2 cups chocolate chunks evenly.
  5. Optional: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to develop flavor and prevent spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place about 2 inches apart. Bake for 12 to 15 minutes, until edges are golden but centers still look slightly soft.
  7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Constantly stir butter while browning to avoid burning. Chill dough for at least 30 minutes to control spreading and enhance flavor. Use chocolate chunks instead of chips for gooey pockets. Watch cookies closely in the last minutes of baking to achieve chewy centers and crisp edges. Dough can be frozen for later use.

Nutrition

Keywords: brown butter, chocolate chip cookies, gooey cookies, easy cookies, chocolate chunks, homemade cookies, chewy cookies

Find it online: https://yumnode.com/brown-butter-chocolate-chip-cookies-recipe-easy-gooey-chunky-treats/