Print

Irresistible Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These brown butter chocolate chip cookies are chewy around the edges, soft in the middle, and carry a deep, nutty flavor from perfectly browned butter. They are easy to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, browned
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (165 grams) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227 grams) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts, then begins to foam. Keep stirring as the foam subsides and the butter turns a golden brown with nutty aroma—this usually takes about 5 to 7 minutes. Watch closely so it doesn’t burn. Once browned, immediately transfer the butter to a heatproof bowl to cool for about 10 minutes until warm but not hot.
  2. Mix sugars and butter: In a large bowl, combine the browned butter with 3/4 cup (150 grams) granulated sugar and 3/4 cup (165 grams) light brown sugar. Use an electric mixer or whisk to blend until smooth and creamy, about 2 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, until fully combined. Then stir in 2 teaspoons pure vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (315 grams) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula just until no flour streaks remain. Do not overmix.
  6. Fold in chocolate chips: Gently fold in 2 cups (340 grams) semi-sweet chocolate chips.
  7. Chill the dough (optional but recommended): Cover the dough with plastic wrap and chill for at least 30 minutes or up to overnight.
  8. Preheat oven and prep baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart. Bake for 10–12 minutes until edges are golden brown but centers remain soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Stir butter constantly while browning to avoid burning. Chilling the dough is recommended for thicker, chewier cookies and better flavor development. Use a light-colored pan to better see the butter’s color change. Remove cookies from oven when edges are golden but centers are still soft for perfect chewiness. Variations include adding nuts, sprinkling flaky sea salt on top, or substituting some flour with oats.

Nutrition

Keywords: brown butter, chocolate chip cookies, easy cookies, homemade cookies, chewy cookies, nutty flavor

Find it online: https://sofiaspice.com/irresistible-brown-butter-chocolate-chip-cookies-easy-homemade-recipe/