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Cozy Chewy Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies have a deep, nutty flavor and a perfectly chewy texture. The secret is browning the butter until it smells like toasted nuts and caramel, creating a warm, cozy cookie that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 cup packed (200g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (270g) chocolate chips or chopped chocolate (semi-sweet and dark mix recommended)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then stir occasionally. After 5-7 minutes, the butter will foam, then subside, and brown specks will form at the bottom. When it turns golden-amber and smells nutty, remove from heat immediately. Pour into a heat-safe bowl, scraping all brown specks. Cool for 10-15 minutes until warm but not hot.
  2. Mix wet ingredients: In a large bowl, combine warm brown butter with dark brown sugar and granulated sugar. Beat with mixer on medium speed for 2 minutes until thick and grainy. Add whole egg, egg yolk, and vanilla extract. Beat for 1 minute until smooth, glossy, and lighter in color. Scrape down sides.
  3. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  4. Bring together: Gradually add dry ingredients to wet mixture, mixing on low speed until just a few streaks of flour remain. Fold in chocolate chips with a spatula. Dough will be thick, sticky, and fragrant.
  5. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 60 minutes. This firms the butter and melds flavors.
  6. Preheat and scoop: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 2 tablespoons each) and place 2 inches apart. Press extra chocolate chips on top if desired.
  7. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden brown, centers still soft and puffy. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  8. Finish: Sprinkle flaky sea salt on hot cookies. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Don’t rush the browning process; keep heat on medium. Use room temperature eggs to avoid seizing the brown butter. Measure flour correctly by spooning and leveling. Chilling the dough is crucial for chewy texture. Bake one sheet at a time for even heat. Cookies taste even better the next day as flavors deepen.

Nutrition

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

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