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Cozy Brown Butter Chocolate Chip Cookies: Best Fall Baking

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These aren’t just your average chocolate chip cookies. The brown butter adds a nutty, caramelized richness that transforms a classic into something truly special, with a perfect balance of a crisp edge and a soft, chewy center.

Ingredients

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  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ½ teaspoon if using fine table salt)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) chocolate chips or chunks (mix of 60% dark and milk chocolate recommended)
  • 1 cup (120g) chopped pecans or walnuts, toasted (optional)
  • Flaky sea salt, for topping (optional but highly recommended)

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will start to foam and sputter, then the foam will subside. Watch carefully—it will turn from yellow to golden, and then you’ll see little brown specks forming at the bottom. This should take about 5-8 minutes. The moment it smells nutty and looks like a deep amber, remove it from the heat immediately. Pour the…
  2. Mix dry ingredients: In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon kosher salt. Set aside.
  3. Combine sugars and butter: To the slightly cooled brown butter, add the 1 cup packed light brown sugar and ½ cup granulated sugar. Whisk vigorously by hand or use your mixer on medium speed until the mixture is well combined and looks like wet sand.
  4. Add eggs and vanilla: Add the 2 room-temperature eggs one at a time, mixing well after each addition. Then add the 2 teaspoons vanilla extract and mix until smooth. The mixture should be glossy and smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Mix on low speed or fold with a rubber spatula until just combined. A few streaks of flour are okay—overmixing will make the cookies tough.
  6. Fold in the add-ins: Add the 1 ½ cups chocolate chips (or a mix of chips and chunks) and the 1 cup toasted pecans (if using). Fold gently with your spatula until they are evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 72 hours.
  8. Preheat and prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop and bake: Use a cookie scoop to portion the dough into 1.5-tablespoon balls (about 25g each). Place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look slightly soft and underdone.
  10. Finish with salt: Right when they come out of the oven, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Let them cool on the baking sheet for 5 minutes—they will continue to set from the residual heat. Then transfer them to a wire rack to cool completely.

Notes

Don’t walk away from the browning butter; it can go from perfectly amber to burnt in about 30 seconds. Use a light-colored pan to see the color change clearly. Room temperature eggs are non-negotiable to prevent the mixture from seizing. Chilling the dough is crucial to prevent flat cookies and deepen flavor. Underbake slightly for the perfect chewy texture. For gluten-free, substitute with a 1:1 gluten-free baking flour blend containing xanthan gum. Store in an airtight container at room temperature for up to 5 days; add a slice of white bread to keep them soft. Freeze baked cookies for up to 3 months or freeze raw dough balls for up to 3 months (bake from frozen, adding 1-2 minutes).

Nutrition

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

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