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Delicious One-Bowl Brown Butter Chocolate Chip Cookies

one-bowl brown butter chocolate chip cookies - featured image
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A quick and easy one-bowl recipe for soft, chewy chocolate chip cookies with a rich nutty flavor from brown butter. Perfect for any occasion and crowd-pleasing with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips (semi-sweet preferred)
  • Optional: 1/2 cup chopped toasted pecans or walnuts
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula until melted, foamy, and the milk solids brown and smell nutty (about 5-7 minutes). Remove from heat and let cool slightly but do not let it solidify.
  2. Mix sugars with browned butter: Pour the warm browned butter into a large mixing bowl. Add 3/4 cup (150g) light brown sugar and 1/4 cup (50g) granulated sugar. Stir until combined and slightly glossy.
  3. Add egg and vanilla: Crack in 1 large room temperature egg and 1 teaspoon pure vanilla extract. Mix until smooth and creamy.
  4. Combine dry ingredients: In a separate small bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon baking soda, and 3/4 teaspoon salt.
  5. Add dry to wet: Gradually add the dry ingredients to the wet ingredients in the large bowl. Stir gently until just combined. Do not overmix.
  6. Fold in chocolate chips: Add 1 1/2 cups (270g) chocolate chips and fold them in evenly. Add nuts here if using.
  7. Chill the dough (optional but recommended): Cover and chill the dough for 30 minutes to 1 hour to control spreading and intensify flavors.
  8. Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  9. Portion the dough: Use a cookie scoop or spoon to drop 2-tablespoon-sized mounds of dough spaced about 2 inches apart on the baking sheet.
  10. Bake: Bake for 10-12 minutes until edges are golden but centers are still soft. They will firm up as they cool.
  11. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a nutty aroma. Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Avoid overmixing the dough to keep cookies tender. Use parchment or silicone mats for even baking and easy cleanup. Store cookies in an airtight container with a slice of bread to maintain softness. Dough can be frozen and baked from frozen with an additional 1-2 minutes baking time.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, one-bowl cookies, soft cookies, easy cookie recipe, chewy cookies, quick dessert

Find it online: https://bakebelle.com/delicious-one-bowl-brown-butter-chocolate-chip-cookies-easy-recipe-for-perfect-soft-cookies/