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Cozy Brown Butter Chocolate Chip Cookies

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These cozy brown butter chocolate chip cookies have perfectly crispy edges, soft gooey centers, and a nutty, caramelized flavor from browned butter. They’re easy to make with simple ingredients and are perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place the 1 cup (2 sticks) of unsalted butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each, until the butter turns a deep golden brown and smells nutty, about 3-4 minutes total. Set aside to cool for about 10 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add the 2 large eggs and 2 teaspoons vanilla extract. Whisk again until smooth and glossy, about 30 seconds.
  3. Combine the dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Fold in the dry ingredients: Gradually add the flour mixture to the wet ingredients, using a rubber spatula or wooden spoon to fold gently. Mix just until no streaks of flour remain.
  5. Add the chocolate chips: Fold in 2 cups semi-sweet chocolate chips until evenly distributed. Reserve a handful of chips to press into the dough balls before baking if desired.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  7. Preheat the oven: About 15 minutes before baking, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop the dough: Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart. Press reserved chocolate chips into the tops if desired.
  9. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers still look slightly soft and puffy.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if using.
  11. Repeat: Continue with remaining dough. If dough gets too soft, refrigerate for 10 minutes between batches.

Notes

Chilling the dough is crucial for flavor development and to prevent spreading. Brown butter can burn quickly, so watch it closely. For best results, use room temperature eggs. Cookies can be stored in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/cozy-brown-butter-chocolate-chip-cookies-easy-baking/