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Tender Brown Butter Chocolate Chip Cookies

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These tender brown butter chocolate chip cookies are rich, chewy, and full of nutty caramel flavor from browned butter. Perfect for any occasion, they are easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet or dark chocolate chips

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to foam. Watch carefully as it changes color from yellow to golden brown and gives off a nutty aroma (about 5–7 minutes). Remove from heat and transfer butter to a heatproof bowl to cool slightly.
  2. Add ½ cup (100g) granulated sugar and 1 cup (220g) packed light brown sugar to the browned butter. Stir until combined and smooth. The mixture should be warm but not hot to the touch.
  3. Beat in 2 large eggs, one at a time, stirring well after each addition. Then add 2 teaspoons pure vanilla extract and mix until fully combined.
  4. In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add this dry mix to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.
  5. Fold in 2 cups (340g) chocolate chips evenly throughout the dough. The dough will be soft and slightly sticky.
  6. Cover the dough and refrigerate for 30 minutes to 1 hour (optional but recommended) to develop flavor and prevent spreading during baking.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough using a cookie scoop or tablespoon onto the baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes until edges are golden but centers still look slightly soft.
  9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Let browned butter cool to warm before mixing with sugars and eggs to prevent scrambling. Chill dough to control spreading and improve flavor. Remove cookies from oven when edges are golden but centers are still soft for extra chewiness.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, easy cookies, homemade cookies, tender cookies

Find it online: https://clunkcook.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-extra-chewy-treats/