Print

Tender Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

Soft, rich chocolate chip cookies with a nutty, caramel-like flavor from browned butter. Perfect for cozy evenings and crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned slowly
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (270 g) chocolate chips (semi-sweet or dark)

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and foam forms. Keep stirring until the butter turns a deep golden brown and smells nutty, about 6–8 minutes. Watch closely to avoid burning. Remove from heat and pour into a heatproof bowl to cool for 10 minutes — it should still be warm but not hot.
  2. Mix sugars and butter: Add ¾ cup (150 g) granulated sugar and ¾ cup (165 g) light brown sugar to the browned butter. Use a whisk or electric mixer to combine until smooth and slightly creamy, about 2 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract. The mixture will look glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  5. Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined. Avoid over-mixing to keep cookies tender.
  6. Fold in chocolate chips: Stir in 1 ½ cups (270 g) chocolate chips evenly throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (up to 2 hours) to firm up. This helps control spreading during baking.
  8. Preheat and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the sheets. Bake for 10–12 minutes, or until edges are golden but centers look slightly soft. The cookies will continue to set as they cool.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling. This prevents sogginess and keeps them tender.

Notes

Chill dough for at least 30 minutes to prevent spreading and ensure soft texture. Use a light-colored pan to brown butter to monitor color changes. Avoid overmixing flour to keep cookies tender. Baking time is key: remove when edges are golden but centers still look soft. For perfectly round cookies, use a cookie scoop. Store in airtight container up to 4 days or freeze up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-soft-cookies/