Print

Tender Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These tender brown butter chocolate chip cookies are soft, chewy, and packed with rich, nutty flavor from browned butter. Perfect for a comforting treat with simple ingredients and easy steps.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as the butter melts, foams, then begins to turn golden brown with a nutty aroma. When you see small brown flecks and smell the toasty fragrance, remove from heat and transfer to a bowl to cool for about 10 minutes. The butter should still be liquid but not hot enough to cook the eggs.
  2. Mix sugars and egg: In a large mixing bowl, combine 3/4 cup (150g) light brown sugar and 1/4 cup (50g) granulated sugar. Pour in the cooled brown butter and whisk thoroughly until well combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, then whisk again until smooth and slightly fluffy.
  3. Combine dry ingredients: In a separate bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Fold dry into wet: Gradually add the dry ingredients into the wet butter mixture. Use a spatula to fold gently until just combined—do not overmix. The dough will be soft and slightly sticky.
  5. Add chocolate chips and chill dough (optional but recommended): Stir in 1 1/2 cups (270g) semi-sweet chocolate chips evenly. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven and scoop dough: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart.
  7. Bake: Bake for 10-12 minutes until edges are golden and centers look just set but still soft. Do not wait for the center to brown.
  8. Cool on sheets then transfer: Let cookies cool on the baking sheet for 5 minutes before moving to wire racks to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Folding the dough gently keeps cookies tender. Chilling the dough is recommended to prevent spreading and improve texture. Cookies look slightly underdone when removed from oven; they firm up while cooling.

Nutrition

Keywords: brown butter, chocolate chip cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies, tender cookies

Find it online: https://yumnode.com/tender-brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-soft-cookies/