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Tender Brown Butter Chocolate Chip Cookies

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Soft, tender chocolate chip cookies with a rich, nutty flavor from browned butter. Easy to make with simple pantry ingredients and perfect for sharing.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, browned
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (165 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 grams) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340 grams) semisweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 grams) unsalted butter. Stir frequently; the butter will foam, then start to brown and smell nutty. This takes about 5–7 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup (150 grams) granulated sugar and ¾ cup (165 grams) packed brown sugar. Pour in the warm brown butter (not hot) and stir until combined. Add 2 large eggs (room temp) and 2 teaspoons vanilla extract. Beat with an electric mixer or whisk until smooth and slightly fluffy—about 2 minutes.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280 grams) sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Incorporate dry into wet: Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or mixer on low speed. Stop mixing as soon as no flour streaks remain.
  5. Add chocolate chips: Fold in 2 cups (340 grams) of chocolate chips evenly throughout the dough with a spatula.
  6. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls spaced 2 inches apart on the sheets. Bake for 10–12 minutes, or until edges are golden but centers still look soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch butter carefully when browning to avoid burning. Chill dough for best texture and flavor. If cookies spread too much, chill dough longer or add an extra tablespoon of flour. Room temperature eggs mix better. Store cookies in airtight container with a slice of bread to keep soft.

Nutrition

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

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