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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies feature a rich, nutty flavor with gooey chocolate pockets, perfect for any occasion and easy to make with simple pantry staples.

Ingredients

Scale
  • 1 cup (225g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips (semi-sweet or mix of semi-sweet and milk chocolate)
  • Optional: sea salt flakes for topping

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (225g) unsalted butter. Stir constantly with a wooden spoon or heat-resistant spatula. After about 5-7 minutes, the butter will foam, then start to turn golden brown with a nutty aroma. Watch carefully for dark specks forming but don’t let it burn. Immediately remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and butter: Once the brown butter cools slightly but is still liquid, add 3/4 cup (150g) granulated sugar and 1/2 cup (110g) packed light brown sugar. Stir until combined and smooth.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until the mixture is creamy and well blended.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix.
  6. Fold in chocolate chips: Add 1 1/2 cups (270g) chocolate chips and fold evenly into the dough.
  7. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Scoop and bake: Using a cookie scoop or spoon, place dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are golden but centers look soft and slightly underbaked.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with sea salt flakes while still warm if desired. Serve once cooled slightly.

Notes

Brown the butter slowly and stir constantly to avoid burning. Chilling the dough for at least 30 minutes helps develop flavor and prevents spreading. Pull cookies out when edges are set but centers are still soft for chewy texture. Optional sea salt flakes on top enhance flavor. Dough can be frozen for up to 1 month; bake from frozen adding a couple of minutes to baking time.

Nutrition

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

Find it online: https://spoonette.com/chewy-brown-butter-chocolate-chip-cookies-recipe-best-gooey-treats/