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Brown Butter Chocolate Chip Cookies Recipe Easy Soft Chewy Centers

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These Brown Butter Chocolate Chip Cookies feature a rich, nutty brown butter flavor with soft, chewy centers and slightly crisp edges, perfect for a quick and satisfying homemade treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) chocolate chips or chunks (semi-sweet or mix of semi-sweet and dark)

Instructions

  1. Brown the butter: Place 1 cup (225g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon until the butter foams, turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and browned butter: Whisk in 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar into the warm butter until smooth and creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 1/2 teaspoons pure vanilla extract until the mixture is glossy and rich.
  4. Combine dry ingredients: In a separate bowl, sift together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
  6. Fold in chocolate chips: Gently fold in 2 cups (340g) chocolate chips or chunks evenly.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to control spread and enhance flavor.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough: Drop rounded balls of dough about 2 inches apart on the prepared baking sheets using a cookie scoop or tablespoon.
  10. Bake: Bake for 10-12 minutes, rotating pans halfway through if baking multiple sheets. Cookies should be golden around the edges but soft in the center.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Use a light-colored pan to better monitor butter browning. Stir constantly to avoid burning. Chilling dough helps control spread and enhances flavor. Pull cookies from oven when edges are set but centers look slightly underdone; they will continue cooking on the hot sheet. For gluten-free, substitute flour with a 1:1 gluten-free blend including xanthan gum. For dairy-free, use browned coconut oil instead of butter but flavor will differ.

Nutrition

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

Find it online: https://evabakery.com/brown-butter-chocolate-chip-cookies-recipe-easy-soft-chewy-centers/