Print

Delicious Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These brown butter chocolate chip cookies have a perfectly soft and chewy center with crisp edges and a deep caramel-like flavor from browned butter. They are quick, easy, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (320g) sifted all-purpose flour (or 1:1 gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semisweet or dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and foam forms. Keep going until it turns a golden brown with a nutty aroma—about 5-7 minutes. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and butter: Add ¾ cup (150g) granulated sugar and 1 cup (220g) packed brown sugar into the browned butter. Stir or beat with an electric mixer until combined and slightly fluffy, about 2 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract. The batter will look glossy and thick.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups (320g) sifted all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Fold dry into wet: Gradually add the dry mix to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  6. Stir in chocolate chips: Fold in 2 cups (340g) semisweet chocolate chips evenly. If dough feels warm, chill for 15 minutes.
  7. Scoop and chill: Use a cookie scoop or tablespoon to drop dough balls onto parchment-lined baking sheets, spacing about 2 inches apart. Chill in fridge for at least 15 minutes.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes or until edges are golden but centers still look slightly underbaked.
  9. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough to prevent spreading and achieve a soft center. Use parchment paper to prevent sticking and uneven browning. Dough can be chilled overnight to deepen flavor and improve texture. Variations include adding nuts, using gluten-free flour, or dairy-free substitutes.

Nutrition

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

Find it online: https://juliamadeit.com/delicious-brown-butter-chocolate-chip-cookies-recipe-perfectly-soft-and-chewy/