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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, caramel-like flavor with a soft, tender center and slightly crisp edges. Perfect for cozy nights, sharing with friends, or holiday cookie swaps.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped toasted walnuts or pecans

Instructions

  1. Brown the butter: In a medium saucepan, melt 1 cup (227g) of unsalted butter over medium heat. Stir frequently with a wooden spoon or whisk. After a few minutes, the butter will foam, then start to brown and smell nutty—this should take about 5 to 7 minutes. Be careful not to burn it! Once browned, immediately pour the butter into a heat-safe bowl to cool slightly.
  2. Mix sugars and wet ingredients: While the butter cools (about 5 minutes), combine 3/4 cup (150g) granulated sugar and 3/4 cup packed (165g) brown sugar in a large bowl. Add the slightly cooled brown butter to the sugars and whisk until smooth. Beat in 1 large egg (room temperature) and 1 teaspoon vanilla extract until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sifting here helps avoid lumps and makes the dough lighter.
  4. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined—don’t overmix, or the cookies will be tough. Fold in 1 1/2 cups (270g) semi-sweet chocolate chips and, if using, 1/2 cup (60g) chopped nuts.
  5. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up and deepens the flavors.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape and bake: Scoop dough using a cookie scoop or tablespoon onto the baking sheet, spacing about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but centers still look soft. The cookies will continue to set as they cool.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Use room temperature eggs for better dough consistency. Don’t overmix the dough to keep cookies tender. Chilling the dough improves texture and prevents spreading. Bake one sheet at a time for even cooking. Store cookies in an airtight container with a slice of bread to keep them chewy longer. Dough can be frozen and baked from frozen with an extra 2 minutes baking time.

Nutrition

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

Find it online: https://sweetstirring.com/chewy-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-treats/