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Perfect Chewy Brown Butter Chocolate Chip Cookies – Easy Recipe

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These brown butter chocolate chip cookies have crisp edges, soft centers, and a deep, nutty flavor that makes them irresistible. A simple recipe with a special technique that transforms ordinary cookies into something extraordinary.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar (200g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour (280g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (about 340g)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a golden amber color with brown specks, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix the sugars and butter: In a large mixing bowl, combine the browned butter (still warm but not hot) with brown sugar and granulated sugar. Whisk until the mixture looks like wet sand, about 1 minute.
  3. Add the eggs and vanilla: Whisk in the room temperature eggs and extra egg yolk one at a time, then add the vanilla extract. Whisk until smooth and glossy.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Mix wet and dry ingredients: Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips and fold until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1 hour. Dough can be chilled up to 48 hours.
  8. Preheat the oven: About 15 minutes before baking, preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a cookie scoop (about 2 tablespoons) to portion dough into balls. Place on prepared baking sheets about 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden brown, centers still soft and puffy.
  11. Cool on the baking sheet: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Sprinkle with flaky sea salt while warm if desired.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in 30 seconds. Do not skip chilling the dough—it prevents excessive spreading and develops flavor. For softer cookies, bake at the 10-minute mark; for crisper edges, go the full 12 minutes. Cookies taste even better the next day as the brown butter flavor deepens.

Nutrition

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

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