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Tender Brown Butter Chocolate Chip Cookies

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These tender and soft chocolate chip cookies feature a rich, caramel-like flavor from browned butter, delivering a perfect balance of chewiness and sweetness in just 30 minutes.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ½ cup packed (110g) brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 ½ cups (270g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon. After about 5-7 minutes, the butter will melt, foam, then start to turn golden brown and smell nutty. Remove from heat immediately to avoid burning. Transfer butter to a bowl and let cool for 10 minutes.
  2. Mix Sugars and Butter: In a large bowl, combine ½ cup (100g) granulated sugar and ½ cup (110g) packed brown sugar. Pour in the cooled browned butter and mix until well combined. The mixture will look glossy and rich.
  3. Add Egg and Vanilla: Crack in 1 large egg (room temperature) and add 1 tsp vanilla extract. Beat until smooth and creamy, about 1-2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ½ tsp baking soda, and ½ tsp fine sea salt.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Add Chocolate Chips: Fold in 1 ½ cups (270g) chocolate chips evenly throughout the dough.
  7. Chill the Dough (Optional but Recommended): Cover and refrigerate for 30 minutes to 1 hour to help flavors meld and prevent spreading.
  8. Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are golden but centers still look soft.
  10. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Brown the butter carefully by stirring constantly and removing from heat as soon as you see golden brown color and smell a nutty aroma. Avoid overmixing the dough to keep cookies tender. Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Use a light-colored pan for browning butter to better monitor color changes. Sprinkle sea salt on top before baking for enhanced flavor.

Nutrition

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

Find it online: https://yumbelle.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-perfect-cookies-in-30-minutes/