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Tender Brown Butter Chocolate Chip Cookies

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These tender brown butter chocolate chip cookies offer a perfect chewy bite with a rich, nutty flavor from browned butter. Quick and easy to make, they are a comforting treat with gooey chocolate pockets.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips or chunks (mix of semi-sweet and chopped dark chocolate preferred)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foams and starts to brown. When it turns golden with toasted nutty bits and smells caramel-y (about 6-8 minutes), immediately remove from heat and transfer to a heat-safe bowl to cool for 10 minutes.
  2. Mix sugars and brown butter: Add 3/4 cup granulated sugar (150g), 3/4 cup packed brown sugar (165g), and 1 teaspoon vanilla extract to the browned butter. Stir until well combined and slightly glossy.
  3. Add eggs: Beat in 1 large egg and 1 egg yolk, both at room temperature, until the mixture is smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Avoid overmixing.
  6. Add chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips or chunks evenly.
  7. Chill dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop cookies: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet.
  10. Bake for 10-12 minutes, until edges are golden but centers still look slightly underbaked. They will firm up as they cool.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Patience is key when browning butter—stir constantly and remove from heat as soon as nutty aroma appears. Avoid overmixing dough to keep cookies tender. Chilling dough is optional but recommended to improve flavor and texture and reduce spreading. If cookies spread too much, chill dough longer or add 1-2 tablespoons more flour. Pull cookies from oven when edges are golden but centers look slightly underbaked; they firm up as they cool.

Nutrition

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

Find it online: https://yumnode.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-chewy-bite/