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Thick and Chewy Brown Butter Chocolate Chip Cookies

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

Instructions

  1. Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to bubble. Once it turns golden with brown specks and smells nutty (about 5-7 minutes), remove from heat and pour into a heat-safe bowl. Let cool slightly (about 10 minutes).
  2. Add 1 cup (200g) packed brown sugar and ½ cup (100g) granulated sugar to the browned butter. Use a hand mixer or whisk until combined and creamy.
  3. Crack in 2 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract until the batter is shiny and smooth.
  4. In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Fold in 1 ½ cups (270g) semi-sweet chocolate chips evenly with a spatula.
  6. Optional: Cover the dough and chill in the fridge for 30-60 minutes to control spreading and intensify flavor.
  7. Preheat oven to 350°F (175°C). Scoop dough balls about 2 tablespoons (30g) each onto parchment-lined baking sheets, spaced 2 inches apart. Gently press dough balls down slightly for extra thickness.
  8. Bake for 10-12 minutes until edges are golden but centers still look soft. Do not overbake.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the dough after adding flour to keep cookies tender. Use room temperature eggs for better mixing. Chilling the dough is recommended to prevent spreading and deepen flavor but can be skipped if short on time. Pull cookies out when edges are golden but centers look soft to maintain chewiness. Using parchment paper prevents burnt bottoms and eases cleanup.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, thick cookies, easy cookie recipe, bake sale cookies, homemade cookies

Find it online: https://emmastirs.com/thick-and-chewy-brown-butter-chocolate-chip-cookies-easy-homemade-recipe-for-perfect-cookies/