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Chewy Brown Butter Chocolate Chip Cookies Easy Recipe for Lunchboxes

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These chewy brown butter chocolate chip cookies are perfect for lunchboxes, offering a rich, nutty flavor and a soft, chewy texture that lasts throughout the day.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 1 large egg, room temperature
  • 1½ teaspoons pure vanilla extract
  • 2¼ cups (280g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan, melt 1 cup (227g) unsalted butter over medium heat. Stir frequently as it foams, then begins to turn golden brown with a nutty aroma, about 5-7 minutes. Watch closely so it doesn’t burn—once browned, remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix the sugars and butter: Once the brown butter is warm but not hot, whisk in ¾ cup (150g) granulated sugar and ¾ cup (165g) packed light brown sugar until combined and smooth.
  3. Add egg and vanilla: Stir in 1 large room-temperature egg and 1½ teaspoons pure vanilla extract until fully incorporated, about 1 minute.
  4. Combine dry ingredients: In a separate bowl, sift together 2¼ cups (280g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the flour mixture to the butter mixture, folding gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate chips: Gently stir in 1½ cups (270g) semi-sweet chocolate chips until evenly distributed.
  7. Chill the dough: Cover the dough and refrigerate for 30 minutes. This step isn’t mandatory but helps prevent spreading and deepens flavor.
  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 shape cookies: Using a cookie scoop or tablespoon, drop dough balls about 2 tablespoons each, spaced 2 inches apart on the baking sheet.
  10. Bake: Bake for 10-12 minutes or until edges are golden but centers still look soft—don’t overbake! The cookies will firm up as they cool.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter slowly over medium heat and stir constantly to avoid burning. Chilling the dough for 30 minutes helps prevent spreading and improves texture. Avoid overmixing the dough to keep cookies tender. Cookies look underdone when removed from oven but will firm up as they cool.

Nutrition

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

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