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Ultimate Brown Butter Chocolate Chip Cookies

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Soft, chewy chocolate chip cookies with a rich, nutty flavor from browned butter. Perfect for any occasion and easy to make with simple pantry staples.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet or bittersweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then starts to foam and turn golden brown. Look for a nutty aroma and tiny brown specks forming on the bottom of the pan—this usually takes about 5-7 minutes. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup packed (165g) brown sugar. Pour in the cooled brown butter and whisk until smooth. Add 2 large eggs (room temperature) one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  4. Form the dough: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing—stop when you no longer see dry flour.
  5. Add chocolate chips: Fold in 2 cups (340g) chocolate chips evenly through the dough.
  6. Chill dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes. This step helps control spreading and deepens the flavors.
  7. Preheat oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a cookie scoop or spoon, drop 1.5-tablespoon-sized mounds of dough about 2 inches apart on the baking sheets. Bake for 10-12 minutes, until edges are golden but centers still look soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter slowly and watch carefully to avoid burning. Use room temperature eggs for better incorporation. Avoid overmixing the dough to keep cookies soft. Chilling the dough for at least 30 minutes helps control spreading and improves texture. Pull cookies out when edges are golden but centers look slightly underbaked for chewy perfection. Use quality chocolate chips like Ghirardelli for best flavor. For dairy-free, substitute butter and chocolate chips accordingly. Gluten-free flour blend can be used as a substitute for all-purpose flour.

Nutrition

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

Find it online: https://junomeals.com/ultimate-brown-butter-chocolate-chip-cookies-easy-recipe-for-soft-chewy-perfection/