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Tender Thick Chewy Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
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These cookies feature a rich, nutty flavor from brown butter, with a tender, thick, and chewy texture complemented by melty chocolate chips. Perfect for any occasion, they stay soft even a day later and are easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340 g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60 g) chopped walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, then begins to foam and turn golden brown, releasing a nutty aroma (about 5-7 minutes). Remove from heat immediately once browned to prevent burning. Pour into a heatproof bowl and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: Add 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed brown sugar to the warm brown butter. Stir or beat with a mixer until well combined and slightly glossy.
  3. Add eggs and vanilla: Crack 2 large eggs (room temperature) into the mixture, one at a time, beating after each addition until smooth. Stir in 2 teaspoons pure vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon sea salt.
  5. Incorporate dry into wet: Slowly add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Add chocolate chips and nuts: Fold in 2 cups (340 g) semi-sweet chocolate chips and, if using, 1/2 cup (60 g) chopped walnuts or pecans.
  7. Chill the dough (optional but recommended): Cover the dough and refrigerate for 30 minutes to 1 hour to firm up and intensify flavor.
  8. Preheat oven and prepare baking sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart. Bake for 10-12 minutes until edges are set but centers look slightly underbaked.
  10. Cool on rack: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not rush browning the butter; stir constantly and remove from heat once it reaches a golden amber color to avoid bitterness. Avoid overmixing the dough to keep cookies tender. Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Pull cookies from oven when edges are golden but centers still look slightly underbaked for perfect chewiness. Rotate baking sheets halfway through if baking multiple trays.

Nutrition

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

Find it online: https://chrisfeasts.com/tender-thick-chewy-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-guide/