Print

Tender Brown Butter Chocolate Chip Cookies

tender brown butter chocolate chip cookies - featured image
Print Recipe

These tender brown butter chocolate chip cookies offer a soft, chewy texture with a rich, nutty flavor from browned butter. Perfect for cozy moments and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips
  • Optional: ½ cup (60 g) chopped walnuts or pecans

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently until it foams, turns golden amber with brown flecks, and smells nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix sugars and browned butter: Add ¾ cup granulated sugar and ¾ cup light brown sugar to the cooled browned butter. Stir or beat until combined and smooth (about 5 minutes).
  3. Add egg and vanilla: Crack in one large room-temperature egg and add 1 teaspoon vanilla extract. Mix until fully incorporated and smooth (about 2 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add dry ingredients to wet mixture, stirring gently until just combined (about 3 minutes). Avoid overmixing.
  5. Fold in chocolate chips and nuts (optional): Gently fold in 1 ½ cups chocolate chips and, if using, ½ cup chopped walnuts or pecans (1-2 minutes).
  6. Chill the dough (optional but recommended): Cover dough and refrigerate for 30-60 minutes to meld flavors and reduce spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are golden but centers remain soft. For gooier centers, bake closer to 10 minutes; for crispier cookies, bake closer to 12 minutes.
  9. Cool before serving: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 10 minutes).

Notes

Watch the butter carefully when browning to avoid burning; a light amber color with nutty aroma is ideal. Use room temperature egg for smooth batter. Avoid overmixing to keep cookies tender. Chilling dough is optional but recommended for better flavor and less spreading. Store cookies in an airtight container; adding a slice of bread helps maintain moisture. Cookies can be frozen and baked from frozen with extra baking time.

Nutrition

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

Find it online: https://tastytuck.com/tender-brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-cookies/