Description
These chewy brown butter chocolate chip cookies combine the rich, nutty flavor of browned butter with the classic sweetness of semisweet chocolate chips. Perfectly soft centers with slightly crisp edges make these cookies a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prepare for baking.
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns a golden brown color and releases a nutty aroma, indicating it’s browned.
- Cool the Butter: Remove the browned butter from heat and allow it to cool slightly to prevent cooking the eggs when mixed.
- Mix Sugars and Butter: In a large mixing bowl, combine the dark brown sugar, granulated sugar, and the slightly cooled browned butter. Mix until well incorporated and smooth.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough.
- Portion the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on the lined baking sheet, spacing them apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set while the centers remain slightly soft for chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.
- Serve: Enjoy your delicious chewy brown butter chocolate chip cookies fresh or store in an airtight container for later.
Notes
- Be sure to brown the butter carefully; watch for color and aroma changes to avoid burning.
- Do not overbake the cookies; they should look slightly underdone in the center for optimal chewiness.
- Allow cookies to cool on the baking sheet before moving to prevent breaking.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips to vary sweetness.
- For extra texture, consider adding chopped nuts like walnuts or pecans.
