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Perfect Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies have crispy edges, soft centers, and an unmistakable nutty richness from browned butter. They’re simple to make with no chill time required and deliver deep, toffee-like flavor in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups chocolate chips (mix of semisweet and dark)
  • Flaky sea salt (for sprinkling, optional)

Instructions

  1. Brown the butter (5-7 minutes): Place butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and the specks are deep amber, remove from heat immediately and pour into a heatproof bowl.
  2. Cool the brown butter (10-15 minutes): Let it cool until warm but not hot (about 110°F). You can speed this up by placing the bowl in the fridge for 5 minutes, stirring every minute.
  3. Mix the wet ingredients (3-4 minutes): In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk vigorously for about 2 minutes until it looks like wet sand and thickens slightly. Add eggs one at a time, whisking well after each. Stir in vanilla extract until smooth and glossy.
  4. Combine the dry ingredients (2 minutes): In a separate bowl, whisk together flour, baking soda, and salt until no lumps remain.
  5. Fold in the flour mixture (1-2 minutes): Add dry ingredients to wet in two additions, folding gently with a rubber spatula or wooden spoon until just combined. Stop when a few streaks of flour remain.
  6. Add the chocolate chips (1 minute): Fold in chocolate chips until evenly distributed. The dough will be thick and slightly sticky. If too soft, let rest for 5 minutes.
  7. Preheat the oven (10 minutes): Set oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and shape (5 minutes): Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into balls. Place 2 inches apart on prepared baking sheets (about 8 per sheet).
  9. Bake (10-12 minutes): Bake one sheet at a time in the center of the oven. Cookies are done when edges are golden brown and centers look slightly puffed and underdone. For chewier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  10. Cool and sprinkle with salt (5 minutes): Let cookies cool on baking sheet for 5 minutes. While warm, sprinkle a tiny pinch of flaky sea salt on top. Transfer to a cooling rack to cool completely or serve warm.

Notes

Don’t rush the brown butter—it goes from perfect to burnt in about 30 seconds. Watch for the foam to subside and the milk solids to turn amber; the smell should be nutty and toasty. Measure flour correctly by spooning and leveling to avoid dry cookies. Use room temperature eggs to prevent lumpy batter. Bake one sheet at a time for even results. For make-ahead, freeze dough balls and bake from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy chocolate chip cookies, easy cookie recipe, no chill cookies, homemade cookies

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