Print

Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These brown butter chocolate chip cookies offer a cozy, nostalgic treat with a nutty, caramelized flavor and a chewy center with crisp edges. Perfect for back-to-school snacks or quiet moments.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as it melts, foams, and browns. Remove from heat once golden with nutty brown specks and a toasted aroma. Transfer to a heatproof bowl and let cool for 5 minutes.
  2. Mix wet ingredients: In a large bowl, combine 1 cup (200g) packed brown sugar and 1/2 cup (100g) granulated sugar. Pour in the cooled brown butter and mix until well combined. Add 2 large eggs one at a time, beating after each addition. Stir in 2 teaspoons vanilla extract.
  3. Prepare dry ingredients: In a separate bowl, sift together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed until just combined. The dough should be slightly thick and soft.
  5. Fold in chocolate chips: Gently stir in 1 1/2 cups (270g) semi-sweet chocolate chips until evenly distributed.
  6. Optional – Chill dough: Chill the dough in the refrigerator for 30 minutes for thicker, chewier cookies.
  7. Preheat oven and prepare baking sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Drop dough balls about 2 inches apart using a cookie scoop or tablespoon. Bake for 10-12 minutes until edges are golden but centers remain soft. Cookies will firm up as they cool.
  9. Cool on rack: Transfer cookies to a wire rack and cool completely to prevent sogginess and develop chewy texture.

Notes

Watch the butter closely when browning to avoid burning; use room temperature eggs for better mixing; do not overmix the dough once flour is added; chilling dough is optional but helps control spreading; use quality chocolate chips for best melt and flavor; space cookies well on baking sheet.

Nutrition

Keywords: brown butter, chocolate chip cookies, easy cookies, back to school treats, cozy cookies, homemade cookies, nutty flavor

Find it online: https://leilameals.com/brown-butter-chocolate-chip-cookies-recipe-easy-cozy-back-to-school-treats/