Print

Soft-Baked Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

These soft-baked brown butter chocolate chip cookies are perfectly soft in the middle with slightly crisp edges and a deep, nutty flavor from browned butter. Simple ingredients and a quick chilling step make them a crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam up, then the foam will subside. Keep stirring until golden brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Mix the wet ingredients: In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture looks like wet sand and is slightly lighter in color.
  4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla and beat for another 30 seconds until smooth and glossy.
  5. Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears. Use a rubber spatula to scrape the bottom of the bowl to ensure everything is incorporated.
  6. Fold in the chocolate: Add the chocolate chips and chopped chocolate (if using). Fold gently with the spatula until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.
  8. Preheat and prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop and shape: Use a 1.5-tablespoon cookie scoop to portion the dough. Place dough balls 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops.
  10. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be golden brown and set, but the centers will look slightly underdone and puffy.
  11. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt while still warm. Transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Do not skip the chilling step; it prevents excessive spreading and deepens flavor. For best results, pull cookies from the oven when centers still look slightly underdone; they will continue to set on the hot pan.

Nutrition

Keywords: brown butter chocolate chip cookies, soft-baked cookies, chocolate chip cookies, easy cookie recipe, homemade cookies

Find it online: https://prismtaste.com/soft-baked-brown-butter-chocolate-chip-cookies-best-easy-recipe/