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Tender Brown Butter Chocolate Chip Cookies

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These cookies are thick, chewy, and tender with a rich nutty flavor from browned butter, perfect for a comforting treat that melts in your mouth.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted (optionally swap 1/2 cup with bread flour for extra chewiness)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts to brown. Remove from heat when deep golden with nutty aroma and let cool for 5 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 1 cup brown sugar and 1/2 cup granulated sugar. Add the slightly cooled brown butter and mix until smooth. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Optionally swap 1/2 cup flour with bread flour for chewiness.
  4. Bring dough together: Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing. Fold in 1 1/2 cups chocolate chips gently with a spatula.
  5. Chill dough (optional but recommended): Cover dough and chill in refrigerator for at least 1 hour or overnight for deeper flavor and better texture.
  6. Shape and bake: Preheat oven to 350°F (175°C). Scoop dough using a medium cookie scoop (~2 tablespoons or 30g per cookie) onto parchment-lined baking sheets, spacing at least 2 inches apart. Bake for 12-15 minutes until edges are golden but centers look slightly underbaked.
  7. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough is optional but recommended for thicker, chewier cookies. Avoid overmixing the dough to keep cookies tender. Use parchment paper or silicone mats to prevent sticking. Pull cookies out when edges are set but centers are still slightly soft for perfect chewiness. Dough can be frozen before baking; bake from frozen adding 1-2 minutes to baking time.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, thick cookies, easy cookies, homemade cookies, dessert

Find it online: https://tempotaste.com/tender-brown-butter-chocolate-chip-cookies-easy-recipe-for-thick-chewy-cookies/