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Chewy Brown Butter Chocolate Chip Cookies – Best Easy Recipe

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These chewy brown butter chocolate chip cookies have perfectly crisp edges, tender centers, and a deep, nutty flavor from browned butter. An easy, foolproof recipe that turns simple ingredients into the best cookies you’ll ever make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt (optional, for topping)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, stirring occasionally. After 4-5 minutes, the butter will foam, then subside, and small golden-brown specks will form at the bottom. When it turns a deep amber color and smells nutty, immediately remove from heat and pour into a large heat-safe mixing bowl.
  2. Cool the brown butter: Let the brown butter cool for 10-15 minutes until warm but not hot (you can comfortably touch the bowl).
  3. Combine wet ingredients: Add 1 cup packed light brown sugar and 1/2 cup granulated sugar to the cooled butter. Whisk vigorously for 1-2 minutes until it forms a thick, grainy paste. Add 2 room-temperature eggs and 2 teaspoons vanilla extract. Whisk until fully combined and glossy.
  4. Whisk dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (no streaks of flour remain). Do not over-mix.
  6. Fold in chocolate: Add 2 cups chocolate chips or chunks. Fold gently until evenly distributed. Dough will be thick, glossy, and fragrant.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1-2 hours is better, or overnight for best flavor).
  8. Preheat and prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion dough. Place on prepared baking sheets, 2 inches apart (8-9 cookies per sheet).
  10. Bake: Bake for 10-12 minutes. Edges should be golden brown and set; centers will look slightly soft and puffy.
  11. Cool and finish: Let cookies cool on baking sheet for 5 minutes. Sprinkle with flaky sea salt if desired. Transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for preventing flat cookies. Use a light-colored pan to monitor butter browning. For best flavor, chill dough overnight. Cookies can be frozen baked or as dough balls for up to 3 months.

Nutrition

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

Find it online: https://twirltaste.com/chewy-brown-butter-chocolate-chip-cookies-best-easy-recipe/