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Best Brown Butter Chocolate Chip Cookies – Easy, Kid-Approved

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These brown butter chocolate chip cookies have crispy edges, a gooey soft center, and a deep nutty flavor from browned butter. They’re quick, easy, and made with simple ingredients—perfect for after-school cravings or last-minute desserts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 cups semisweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans, toasted
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then cook, stirring occasionally, until it turns deep golden brown and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Mix the wet ingredients: Add 1 ½ cups packed light brown sugar and ½ cup granulated sugar to the cooled brown butter. Whisk until combined (mixture will look like wet sand). Add 2 large eggs and 1 tablespoon vanilla extract; whisk vigorously for about 1 minute until smooth and slightly thickened.
  3. Combine the dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon salt.
  4. Mix the dough: Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips: Gently fold in 2 cups semisweet chocolate chips (and nuts if using) until evenly distributed.
  6. Let the dough rest: Cover bowl with plastic wrap and let rest at room temperature for 10-15 minutes. Meanwhile, preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
  7. Portion the dough: Use a cookie scoop or tablespoon to drop rounded balls (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
  8. Bake: Bake for 10-12 minutes, until edges are golden brown and centers look slightly underbaked. For soft cookies, bake 10 minutes; for crispier, bake 12 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired while still warm.
  10. Enjoy: Serve warm or at room temperature. Store in an airtight container for up to 5 days.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Underbake slightly for soft, gooey centers. Cookies taste even better the next day. To keep cookies soft, store with a slice of bread in the container.

Nutrition

Keywords: brown butter chocolate chip cookies, easy chocolate chip cookies, kid-approved cookies, budget-friendly cookies, quick cookies

Find it online: https://flurpchef.com/best-brown-butter-chocolate-chip-cookies-easy-kid-approved/