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Cozy Brown Butter Chocolate Chip Cookies

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These cozy brown butter chocolate chip cookies offer a warm, nutty flavor and chewy texture, perfect for back-to-school treats that are quick 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, preferably dark brown
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped toasted walnuts or pecans
  • Optional: Pinch of flaky sea salt for sprinkling before baking

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it foams, then browns, releasing a toasty, nutty aroma (about 5-7 minutes). When the color shifts to amber with brown flecks, immediately transfer to a heat-safe bowl to cool for about 10 minutes.
  2. Mix sugars and browned butter: Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar to the browned butter. Whisk until smooth and glossy.
  3. Add egg and vanilla: Crack in 1 large egg and 1 teaspoon vanilla extract. Beat until fully incorporated and shiny.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually add the flour mixture into the butter mixture, folding gently with a spatula until just combined. Do not overmix.
  6. Add chocolate chips and nuts (if using): Stir in 1 1/2 cups semi-sweet chocolate chips and optional nuts.
  7. Chill dough (optional): For thicker cookies, chill dough for 30 minutes. This step can be skipped if short on time.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  9. Scoop and bake: Drop dough balls using a cookie scoop or tablespoon onto the baking sheet, spacing about 2 inches apart. Optionally sprinkle flaky sea salt on top. Bake for 10-12 minutes until edges are golden and centers look set but soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the brown butter carefully to avoid burning; stir constantly and trust your nose. Do not overmix the dough once flour is added to keep cookies soft. Chilling dough is optional but results in thicker cookies. Use a cookie scoop for uniform size and even baking. Let cookies cool on the baking sheet before transferring to prevent breaking.

Nutrition

Keywords: brown butter, chocolate chip cookies, back-to-school treats, easy cookies, chewy cookies, nutty flavor, quick dessert

Find it online: https://tablemira.com/cozy-brown-butter-chocolate-chip-cookies-recipe-easy-back-to-school-treats/