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Soft-Baked Brown Butter Chocolate Chip Cookies

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These soft-baked brown butter chocolate chip cookies are nutty, chewy, and utterly irresistible. With a simple technique and everyday ingredients, they deliver bakery-quality results every time.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 cups (280g) all-purpose flour
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1 teaspoon (6g) salt (flaky sea salt preferred, or 3/4 teaspoon table salt)
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place butter pieces in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then subside. Continue stirring until the milk solids turn deep amber (color of a new penny) and it smells nutty and toasty, about 5-8 minutes. Immediately remove from heat and pour into a heat-safe bowl, including all brown bits. Let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. Cream butter and sugars: In a stand mixer bowl (or large bowl with hand mixer), combine cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy, scraping down sides halfway through.
  4. Add eggs and vanilla: Add room temperature eggs one at a time, beating well after each addition (about 30 seconds each). Add vanilla extract and beat until combined. Scrape down bowl again.
  5. Combine wet and dry: With mixer on low speed, gradually add dry ingredients. Mix until just combined—a few streaks of flour should remain. Fold in chocolate chips with a spatula. Dough will be soft and slightly sticky.
  6. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 48 hours.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Scoop dough into 2-tablespoon balls (about 1.5 ounces each) and place 2 inches apart on prepared sheets.
  8. Bake: Bake one sheet at a time on center rack for 10-12 minutes. Edges should be golden brown and set, centers slightly underdone and puffy. For crispier cookies, bake 12-14 minutes.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t walk away from the butter while browning—it goes from perfect to burnt in about 30 seconds. Use a light-colored pan to see the color change. Room temperature eggs are important to prevent seizing the brown butter. Weighing flour ensures accuracy. Chilling the dough is recommended for thicker cookies. Bake one sheet at a time for even results. Underbake slightly for soft-baked texture.

Nutrition

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

Find it online: https://lucastable.com/soft-baked-brown-butter-chocolate-chip-cookies-best-easy-recipe/