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Irresistible Brown Butter Chocolate Chip Cookies Recipe for Chewy Delight

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These brown butter chocolate chip cookies offer a chewy texture and rich, nutty flavor from browned butter, making them a comforting and addictive treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned and cooled
  • 3/4 cup (packed, 150 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet or dark chocolate chips or chunks

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon as it melts and begins to foam. After about 5-7 minutes, watch for the color to change to a golden amber with nutty aroma. Remove from heat immediately and pour into a heatproof bowl to cool for 15 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup packed brown sugar and 1/4 cup granulated sugar. Add the cooled brown butter and mix well with a hand mixer or whisk until smooth. Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract until creamy and glossy.
  3. Combine dry ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, mixing gently after each addition. Stop mixing as soon as the flour disappears to avoid overdeveloping gluten.
  5. Add chocolate chips: Fold in 1 1/2 cups semi-sweet or dark chocolate chips evenly throughout the dough.
  6. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to improve flavor and prevent spreading during baking.
  7. Preheat oven and prepare baking sheets: Heat 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 rounded tablespoons of dough about 2 inches apart on the baking sheets. Bake for 10-12 minutes, until edges are golden but centers still look slightly soft.
  9. Cool and enjoy: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter slowly over medium heat and stir constantly to avoid burning. Chill dough for at least 30 minutes for thicker, chewier cookies. Avoid overmixing dough to prevent toughness. Use high-quality chocolate for best flavor. If cookies spread too much, chill dough longer or add up to 2 tablespoons more flour.

Nutrition

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

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