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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies feature a perfect balance of a soft, gooey center and crispy edges, enhanced by the nutty depth of browned butter and melty chocolate chips.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Melt the unsalted butter in a heavy-bottomed saucepan over medium heat, stirring gently until it foams, turns golden brown, and develops a nutty aroma with brown specks forming at the bottom (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for about 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine granulated sugar and brown sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until creamy and slightly thickened (3-5 minutes).
  3. Add cooled brown butter: Slowly pour the browned butter into the sugar-egg mixture while mixing on low speed (1-2 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt (2 minutes).
  5. Incorporate dry into wet: Gradually add dry ingredients to the wet mixture, mixing gently until just combined (2-3 minutes). Avoid overmixing.
  6. Fold in chocolate chips: Using a spatula, fold in the semi-sweet chocolate chips evenly throughout the dough (1-2 minutes).
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes to help flavors meld and prevent spreading during baking.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats (10 minutes).
  9. Scoop dough and bake: Drop rounded balls of dough about 2 inches apart on the baking sheets using a cookie scoop or tablespoon. Bake for 10-12 minutes until edges are golden and crisp but centers still look soft.
  10. Cool cookies: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to firm up without losing chewiness.

Notes

Watch the butter carefully while browning to avoid burning. Chilling the dough is recommended to control spreading and deepen flavor. Use quality chocolate chips for best texture and flavor. Measure flour properly by spooning and leveling to avoid cakey cookies. Pull cookies out when edges are crisp and centers still look soft for perfect chewiness.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, crispy edges, easy cookie recipe, homemade cookies

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