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Soft Baked Brown Butter Chocolate Chip Cookies

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Soft baked brown butter chocolate chip cookies are a comforting treat with a nutty, toasty flavor and a soft, chewy texture. This easy recipe uses simple ingredients and a special browning butter technique to elevate classic chocolate chip cookies.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 1 cup (220g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: ½ cup (60g) chopped toasted walnuts or pecans
  • Optional: flaky sea salt, a sprinkle on top before baking

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, and turns golden brown with nutty aromas. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix sugars and browned butter: In a large bowl, combine 1 cup light brown sugar and ½ cup granulated sugar. Pour in the browned butter and whisk until smooth and glossy.
  3. Add eggs and vanilla: Beat in 2 large room-temperature eggs one at a time, then stir in 2 teaspoons vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Incorporate dry ingredients: Gradually add the dry mix to the wet ingredients, folding gently with a spatula just until no flour patches remain. Avoid overmixing.
  6. Fold in chocolate chips and nuts (if using): Stir in 2 cups semi-sweet chocolate chips and ½ cup chopped toasted nuts if desired.
  7. Chill the dough (optional): Refrigerate dough for 30 minutes to an hour for thicker cookies, or skip this step for softer cookies.
  8. Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Use a cookie scoop or spoon to drop 2-tablespoon sized mounds spaced 2 inches apart. Sprinkle tops with flaky sea salt if desired. Bake for 12 to 14 minutes until edges are set but centers look slightly underbaked.
  10. Cool and enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown and smells nutty. Avoid overmixing the dough to keep cookies soft. Cookies look slightly underbaked when removed from oven but will firm up as they cool. Chilling dough is optional but helps achieve thicker cookies. Store in airtight container up to 4 days or freeze up to 3 months.

Nutrition

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

Find it online: https://spoonmira.com/soft-baked-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-treats/