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Easy Brown Butter Chocolate Chip Cookies Recipe

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These easy brown butter chocolate chip cookies are fast, forgiving, and taste like you spent hours in the kitchen. The brown butter adds a nutty, toffee-like depth that makes them irresistible, and they come together in about 25 minutes with no chilling required.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)
  • ½ cup chopped nuts, such as toasted pecans or walnuts (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to sizzle. After about 5-7 minutes, golden brown specks will form at the bottom and the butter will smell nutty. Remove from heat immediately and pour into a heat-safe bowl. Let cool for about 10 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter with granulated sugar and brown sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add eggs one at a time, whisking well after each addition. Add vanilla extract and whisk until smooth and glossy.
  3. Add the dry ingredients: Sprinkle flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold gently until just combined (about 15-20 folds). Do not overmix.
  4. Fold in the chocolate chips: Pour in the chocolate chips and fold until evenly distributed. Add nuts or other mix-ins if using.
  5. Scoop the cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Use a cookie scoop (about 1.5 tablespoons) to portion dough, placing balls about 2 inches apart. You should get about 24 cookies.
  6. Bake: Place baking sheets in the preheated oven. Bake for 10-12 minutes, until edges are golden brown and centers look just set. They will look slightly underdone in the middle.
  7. Cool: Let cookies rest on the baking sheet for 5 minutes. If using flaky sea salt, sprinkle on top while still warm. Transfer to a cooling rack to cool completely.

Notes

Watch the butter carefully when browning—it can go from golden to burnt in seconds. Let the brown butter cool for at least 10 minutes before mixing with sugars to prevent cookies from spreading too much. For chewier cookies, bake at 10 minutes; for crispier edges, bake at 12 minutes. Chilling the scooped dough for 30 minutes (optional) yields thicker cookies. Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies or dough for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, easy cookie recipe, no chill cookies, weeknight cookies, chewy chocolate chip cookies

Find it online: https://tablemira.com/easy-brown-butter-chocolate-chip-cookies-recipe/