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Cozy Chewy Brown Butter Chocolate Chip Cookies

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These Cozy Chewy Brown Butter Chocolate Chip Cookies capture the warmth and nostalgia of a beloved family recipe. With nutty browned butter, a soft and fudgy center, and slightly crisp edges, they’re the ultimate comfort cookie.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (300g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan or skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then settle down. Watch closely—it will go from golden to amber to a deep nutty brown pretty quickly. Once you see brown specks forming at the bottom and it smells like toasted nuts, remove it from the heat immediately. Pour it into a heatproof bowl (including all those brown bits—that’…
  2. Mix the sugars and butter: In a large mixing bowl, combine the cooled browned butter with the 1 ½ cups packed light brown sugar and ¼ cup granulated sugar. Whisk vigorously until the mixture looks like wet sand and is well combined. It should be smooth and slightly shiny. This takes about a minute of good whisking.
  3. Add the eggs and vanilla: Crack the 2 room-temperature eggs into the butter-sugar mixture, then add the 2 teaspoons of vanilla extract. Whisk until everything is fully incorporated and the mixture looks smooth and glossy.
  4. Combine the dry ingredients: In a separate small bowl, whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps.
  5. Add the dry ingredients to the wet: Pour the flour mixture into the wet mixture. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain.
  6. Fold in the chocolate chips: Add the 2 cups of semi-sweet chocolate chips to the dough. Fold them in using the spatula until they’re evenly distributed.
  7. Rest the dough: Let the dough sit at room temperature for 10 minutes. This gives the flour time to fully absorb the moisture, which helps create that chewy texture.
  8. Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Using a 1.5-tablespoon cookie scoop, portion out the dough into balls. Place them about 2 inches apart on the prepared baking sheets.
  10. Bake: Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should look golden brown around the edges but still slightly soft and puffy in the center.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. If you’re using flaky sea salt, sprinkle it on top right after they come out of the oven while they’re still warm.

Notes

For best results, use room-temperature eggs and let the browned butter cool completely before mixing. Chilling the dough for 30 minutes before baking can enhance flavor and reduce spreading. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies or dough balls for longer storage.

Nutrition

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

Find it online: https://bakebelle.com/cozy-chewy-brown-butter-chocolate-chip-cookies/