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Tender Brown Butter Chocolate Chip Cookies

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These thick, chewy cookies feature a rich, nutty flavor from browned butter combined with gooey semi-sweet chocolate chips. Perfect for any occasion, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a heavy-bottomed skillet, melt 1 cup unsalted butter over medium heat, stirring continuously until it turns golden brown and smells nutty (about 5-7 minutes). Remove from heat immediately and transfer to a heatproof bowl. Let cool for about 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: Add 3/4 cup granulated sugar and 1 cup packed brown sugar to the warm browned butter. Stir until well combined. Let cool for another 5 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Stir in 2 teaspoons pure vanilla extract. The dough will look shiny and thick.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in chocolate chips: Fold in 1 1/2 cups semi-sweet chocolate chips evenly throughout the dough. The dough will be thick and slightly sticky.
  6. Chill the dough (optional but recommended): Cover and refrigerate the dough for at least 30 minutes to control spread and enhance flavor. This step can be skipped but may result in thinner cookies.
  7. Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough using a large cookie scoop or tablespoon, spacing about 2 inches apart. Bake for 12-14 minutes until edges are golden but centers still look slightly soft. Rotate the pan halfway through baking.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to better monitor butter browning. Do not overmix dough to keep cookies tender. Chilling dough helps control spread and enhances flavor. Rotate baking sheets halfway through baking for even cooking. Store cookies in an airtight container with a slice of bread or damp paper towel to keep soft longer.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, thick cookies, easy cookies, homemade cookies, baking

Find it online: https://tinastirs.com/tender-brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-for-thick-chewy-delight/