Print

The Best Brown Butter Chocolate Chip Cookies Recipe (Easy)

brown butter chocolate chip cookies - featured image
Print Recipe

Perfectly thick and chewy brown butter chocolate chip cookies with a nutty, caramelized flavor. This easy recipe uses simple ingredients and a few key techniques for bakery-style results every time.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam and crackle. After a few minutes, the foam will subside, and tiny brown specks will form at the bottom. The butter will smell nutty and toasty. This takes about 5-7 minutes. Once it’s a deep amber color, immediately remove from heat and pour into a large heatproof bowl (including all brown bits). Let cool fo…
  2. Mix the dry ingredients: In a separate medium bowl, whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Combine the wet ingredients: Once the browned butter has cooled, add the 1 cup packed light brown sugar and ½ cup granulated sugar. Whisk vigorously until smooth and well combined.
  4. Add the eggs and vanilla: Crack in the 1 large egg and 1 extra egg yolk. Add the 2 teaspoons vanilla extract. Whisk again until the mixture is thick, glossy, and pale in color, about 1-2 minutes.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold together gently until no streaks of flour remain. Do not overmix.
  6. Add the chocolate chips: Gently fold in the 2 cups of semi-sweet chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1-2 hours.
  8. Preheat and prep: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Use a cookie scoop (about 3 tablespoons) to portion the dough into balls. Place on prepared baking sheets, leaving about 3 inches of space between each. Bake for 10-12 minutes, until edges are golden brown and centers still look slightly soft and puffy.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick cookies. Do not skip. For best flavor, chill dough overnight. Underbake slightly for chewy texture. Let baking sheets cool between batches.

Nutrition

Keywords: brown butter chocolate chip cookies, thick and chewy cookies, easy cookie recipe, bakery-style cookies, chocolate chip cookies

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