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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies offer a rich, nutty flavor and perfect chewiness, made with simple pantry staples and a special step of browning the butter.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons pure vanilla extract
  • 2½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups (300g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as the butter foams, then begins to turn golden brown with a nutty aroma (about 5–7 minutes). Once browned, remove from heat immediately and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine ½ cup (100g) granulated sugar and ¾ cup (150g) packed light brown sugar. Pour in the cooled brown butter (warm but not hot) and whisk to combine. Add 2 large eggs one at a time, beating well after each, then stir in 1½ teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2½ cups (310g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  4. Bring it all together: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula just until combined. Avoid overmixing.
  5. Fold in chocolate chips: Gently fold in 1¾ cups (300g) semi-sweet chocolate chips until evenly distributed.
  6. Chill the dough (optional but recommended): Cover and chill for at least 30 minutes, up to 24 hours.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop the dough: Use a cookie scoop or tablespoon to drop dough balls onto baking sheets, spacing about 2 inches apart.
  9. Bake for 10–12 minutes until edges are golden but centers still look soft.
  10. Cool completely on a wire rack for at least 15 minutes before serving.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough is recommended to prevent spreading and deepen flavor. Slightly underbake for chewy centers. Use quality chocolate chips for best flavor. Dough can be frozen for up to 2 months; bake from frozen adding 1-2 minutes to baking time.

Nutrition

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

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