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Chewy Brown Butter Chocolate Chip Cookies

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A quick and easy recipe for chewy chocolate chip cookies with a rich, nutty flavor from browned butter. Perfect for last-minute baking and crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 g) sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir constantly. After about 5–7 minutes, the butter will foam and then turn a golden brown with a nutty aroma. Remove from heat immediately and let cool for 5 minutes.
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup (150 g) granulated sugar and ¾ cup (165 g) packed light brown sugar. Add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  3. Add browned butter: Slowly pour the cooled browned butter into the sugar-egg mixture. Beat until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280 g) sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or mixing on low speed. Stop just when the flour disappears.
  6. Add chocolate chips: Fold in 1 ½ cups (270 g) semi-sweet chocolate chips evenly throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop and bake: Using a cookie scoop or spoon, drop 2-tablespoon-sized balls of dough onto the sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are golden but centers still look soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough helps keep cookies chewy and prevents spreading. Use a cookie scoop for uniform size. Rotate baking sheets halfway through baking if your oven has hot spots. Remove cookies when edges are golden but centers look soft to avoid overbaking. Let cookies cool on a rack to prevent soggy bottoms.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, easy cookies, homemade treats, quick dessert

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