Print

Tender Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These tender brown butter chocolate chip cookies feature a perfect balance of crisp edges and a soft center, enriched with a nutty, caramel flavor from browned butter. Easy to make with simple ingredients, they deliver bakery-quality taste that everyone loves.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, browned
  • 3/4 cup (150 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 2 cups (250 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270 grams) chocolate chips (mix of semisweet and bittersweet recommended)

Instructions

  1. Brown the butter: Place 1 cup (227 grams) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or spatula as the butter melts, foams, and starts to brown. When you notice a nutty aroma and small brown specks forming, remove from heat. This takes about 5-7 minutes. Transfer to a heatproof bowl and let cool for 5 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup light brown sugar and 1/4 cup granulated sugar. Pour in the slightly cooled brown butter and whisk until smooth. Add 1 large egg and 1 1/2 teaspoons vanilla extract, mixing until fully incorporated (about 3 minutes).
  3. Combine dry ingredients: In another bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt (about 2 minutes).
  4. Bring it all together: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing; dough should look shaggy but hold together (2-3 minutes).
  5. Add chocolate chips: Fold in 1 1/2 cups chocolate chips evenly throughout the dough. The dough will be soft and a bit sticky.
  6. Chill the dough (optional but recommended): Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to meld flavors and prevent excessive spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape and bake: Using a cookie scoop or spoon, drop dough balls about 2 tablespoons in size onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look slightly soft. Watch closely around minute 9 to avoid overbaking.
  9. Cool and enjoy: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Watch the cookies closely near the end of baking to keep centers soft. Use a light-colored pan for browning butter to monitor color changes. For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Add nuts or spices for variations. Store baked cookies in an airtight container with a slice of bread to maintain softness.

Nutrition

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

Find it online: https://yumnode.com/tender-brown-butter-chocolate-chip-cookies-easy-homemade-recipe-to-love/