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Cozy Brown Butter Chocolate Chip Avalanche Cookies

brown butter chocolate chip cookies - featured image
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These cookies feature rich, nutty brown butter combined with an avalanche of semi-sweet chocolate chips, creating a cozy, comforting treat with a chewy center and golden edges.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup packed (165 g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 g) semi-sweet chocolate chips
  • Optional: 1/2 cup (50 g) chopped walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently with a wooden spoon. Butter will melt, foam, then turn golden and smell nutty in about 5 to 7 minutes. Remove from heat and let cool for 5 minutes.
  2. Mix sugars and wet ingredients: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Pour in the slightly cooled brown butter and stir until well blended. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Mix until smooth, about 1-2 minutes.
  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.
  4. Bring it together: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Fold in chocolate chips and nuts (if using): Stir in 2 cups semi-sweet chocolate chips and optional 1/2 cup chopped walnuts or pecans.
  6. Chill the dough (optional but recommended): Cover and refrigerate for 30 minutes to 1 hour to help cookies maintain shape and improve flavor.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Drop cookie dough balls about 2 inches apart on baking sheets using a cookie scoop or tablespoon. Bake for 10 to 12 minutes until edges are golden but centers still look slightly soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Let brown butter cool slightly before mixing with eggs to prevent scrambling. Chilling dough is optional but helps control spread and enhances flavor. Pull cookies from oven when edges are golden but centers still soft; they firm up as they cool. Use quality chocolate chips for best results. Optional nuts add crunch and nuttiness. Can substitute gluten-free flour and dairy-free butter to make gluten-free or vegan.

Nutrition

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

Find it online: https://avabake.com/cozy-brown-butter-chocolate-chip-avalanche-cookies-recipe-easy-homemade-dessert/