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Tender Brown Butter Chocolate Chip Cookies: Best Easy Recipe

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These tender brown butter chocolate chip cookies are soft, pillowy, and packed with nutty, toasty flavor from browned butter. A happy accident turned into the best easy cookie recipe you’ll ever make.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (200 grams) packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. After 3-4 minutes, the butter will foam and turn golden. When small brown specks appear and it smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 10 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  4. Combine sugars and brown butter: In a large mixing bowl, add the cooled brown butter, 1 cup packed light brown sugar, and ½ cup granulated sugar. Whisk vigorously for about 2 minutes until smooth and slightly thickened.
  5. Add egg, yolk, and vanilla: Crack the large egg and extra yolk into the butter-sugar mixture. Add 2 teaspoons vanilla extract. Whisk until fully incorporated and glossy, about 1 minute.
  6. Fold in dry ingredients: Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Add chocolate chips: Fold in 2 cups semi-sweet chocolate chips until evenly distributed.
  8. Scoop the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough. Place dough balls 2 inches apart on prepared baking sheets. You should get about 24 cookies.
  9. Bake: Bake one sheet at a time on the middle rack for 10-12 minutes. Edges should be golden brown, centers pale and slightly puffed.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Let brown butter cool to about 100°F (38°C) before mixing to prevent greasy cookies. Chill dough for 20 minutes if kitchen is warm. Underbake slightly for soft centers. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep cookies soft. Freeze baked cookies for up to 3 months or freeze raw dough balls.

Nutrition

Keywords: brown butter chocolate chip cookies, tender cookies, easy cookie recipe, soft chocolate chip cookies, homemade cookies

Find it online: https://cookyep.com/tender-brown-butter-chocolate-chip-cookies-best-easy-recipe/