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Tender Thick Chewy Browned Butter Chocolate Chip Cookies

browned butter chocolate chip cookies - featured image
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These tender, thick, chewy browned butter chocolate chip cookies offer a rich, nutty caramel flavor and perfect texture, achieved by carefully browning butter and chilling the dough.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the Butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams, then turns golden brown with nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until just warm.
  2. Mix Sugars and Butter: Add 3/4 cup (150g) granulated sugar and 3/4 cup packed (165g) brown sugar to the browned butter. Stir or whisk until combined and slightly smooth.
  3. Add Eggs and Vanilla: Beat in 2 large room-temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until mixture is glossy and thick.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet, folding gently with a spatula or mixer on low. Stop mixing as soon as the flour disappears to avoid toughness.
  6. Fold in Chocolate Chips: Stir in 1 1/2 cups (270g) semi-sweet chocolate chips evenly through the dough.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm the dough and develop flavor.
  8. Preheat Oven and Prepare Sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Shape Cookies: Use a cookie scoop or tablespoon to drop dough balls about 2 tablespoons (30g) each onto sheets, spacing 2 inches apart. Gently press dough balls slightly flat if desired.
  10. Bake: Bake for 10-12 minutes until edges are golden but centers still look soft. Resist overbaking.
  11. Cool: Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning. Chill dough for at least 1 hour to prevent spreading and achieve thick, chewy texture. Avoid overmixing after adding flour to keep cookies tender. Rotate pans halfway through baking for even color. If cookies spread too much, chill scooped dough on baking sheet for 10 minutes before baking.

Nutrition

Keywords: browned butter, chocolate chip cookies, chewy cookies, thick cookies, homemade cookies, easy cookie recipe, comfort food

Find it online: https://evabakery.com/tender-thick-chewy-browned-butter-chocolate-chip-cookies-easy-homemade-recipe-for-perfect-cookies/