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Irresistible Brown Butter Chocolate Chip Cookies Recipe with Chewy Centers Easy and Perfect

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These brown butter chocolate chip cookies feature a nutty, caramel-like richness with chewy centers and melty chocolate chips, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1 cup packed (220g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340g) semi-sweet chocolate chips or mix of semi-sweet and dark

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir continuously as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and transfer to a large mixing bowl. Let cool for about 10 minutes (warm, not hot).
  2. Cream sugars with butter: Add granulated sugar and brown sugar to the browned butter. Using an electric mixer or whisk, blend until smooth and glossy.
  3. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract until dough is shiny and soft.
  4. Combine dry ingredients: In a separate bowl, whisk together sifted flour, baking soda, and sea salt.
  5. Mix dry into wet: Gradually add dry ingredients to the wet mixture. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in chocolate chips until evenly distributed.
  7. Chill the dough (optional but recommended): Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour to prevent spreading and yield thicker cookies.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Drop rounded dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are golden but centers still look soft.
  10. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Stir butter constantly when browning to avoid burning. Use a light-colored pan to monitor color change. Chilling dough is optional but recommended for thicker, chewier cookies. Avoid overmixing dough to prevent toughness. Sprinkle flaky sea salt on cookies before baking for enhanced flavor. Rotate baking sheets halfway through baking for even cooking.

Nutrition

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

Find it online: https://chrisfeasts.com/irresistible-brown-butter-chocolate-chip-cookies-recipe-with-chewy-centers-easy-and-perfect/