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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies feature a perfectly chewy center with crisp edges and a rich, nutty caramel flavor from browned butter. They are quick, easy, and irresistible treats perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Melt 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and then starts to brown. Watch for tiny brown flecks and a nutty aroma. Remove from heat and let cool for 10 minutes without solidifying.
  2. In a large bowl, combine the browned butter with 1 cup (200g) packed brown sugar and ½ cup (100g) granulated sugar. Blend until smooth and slightly fluffy, about 2 minutes.
  3. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract until the batter is glossy and rich.
  4. In a separate bowl, sift together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Slowly fold this into the wet mixture until just combined, avoiding overmixing.
  5. Fold in 1 ½ cups (270g) semi-sweet chocolate chips evenly throughout the dough.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to firm up and deepen flavor.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheets.
  9. Bake for 10-12 minutes until edges are golden but centers still look soft and slightly underbaked.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to firm up while staying chewy inside.

Notes

Watch the butter carefully when browning to avoid burning; it should smell nutty and have tiny brown specks. Chilling the dough is crucial for flavor and texture. Avoid overmixing the flour to keep cookies tender. For extra gooey centers, remove cookies at 10 minutes and let them finish setting on the baking sheet.

Nutrition

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

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