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Tender Brown Butter Chocolate Chip Cookies

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These tender brown butter chocolate chip cookies are soft with crunchy edges and melty chocolate pockets, offering a rich, nutty flavor from browned butter. Perfect for a quick, homemade treat that’s fuss-free and delicious.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (260g) good-quality chocolate chunks (semi-sweet or dark chocolate bars, chopped)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then watch carefully as it turns golden brown and smells nutty—about 5 to 7 minutes. Remove from heat and transfer to a bowl to cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1 cup (200g) light brown sugar and ½ cup (100g) granulated sugar. Add 2 large eggs (room temperature) and 2 teaspoons pure vanilla extract. Whisk until smooth and creamy.
  3. Incorporate browned butter: Slowly pour the cooled brown butter into the sugar and egg mixture, stirring gently until fully combined. The batter will be shiny and thick.
  4. Combine dry ingredients: In another bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, folding in with a spatula. Stop mixing as soon as the flour disappears to avoid tough cookies.
  6. Add chocolate chunks: Fold in 1 ½ cups (260g) chopped chocolate chunks evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to firm up for better texture and flavor.
  8. Preheat oven and prepare baking sheet: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Portion the dough: Scoop dough using a cookie scoop or tablespoon, spacing about 2 inches apart on the baking sheet.
  10. Bake: Bake for 10-12 minutes, until edges are golden but centers still look slightly soft. Avoid overbaking to keep them tender.
  11. Cool: Let cookies rest on the pan for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Keep a close eye on the butter while browning to avoid burning. Do not overmix the dough to prevent tough cookies. Chilling the dough is optional but recommended for better texture and flavor. Use chopped chocolate chunks instead of chips for gooey pockets. Let cookies cool on the baking sheet before transferring to avoid breakage.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, homemade cookies, easy cookies, tender cookies, soft cookies, chocolate chunks

Find it online: https://breezybake.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-cookies-with-melted-chocolate-chunks/