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Tender Thick Brown Butter Chocolate Chip Cookies

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These cookies are thick, tender, and rich with a deep, nutty brown butter flavor, featuring a perfect snap on the outside and a soft, chewy interior. They are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup (150g) granulated sugar and 1 cup (220g) packed brown sugar. Add 2 large eggs (room temperature) and 2 teaspoons vanilla extract. Whisk until smooth and creamy, about 2 minutes.
  3. Combine browned butter: Slowly pour the cooled brown butter into the sugar mixture while stirring gently.
  4. Whisk dry ingredients: In a separate bowl, sift together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk to distribute evenly.
  5. Incorporate dry ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula. Mix just until combined.
  6. Add chocolate chips: Gently fold in 2 cups (340g) semi-sweet chocolate chips, ensuring even distribution without overworking the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  8. Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and shape: Use a cookie scoop or spoon to portion dough into balls about 2 tablespoons (30g) each. Place them 2 inches apart on the baking sheets.
  10. Bake: Bake for 12-15 minutes or until edges are golden brown but centers look soft.
  11. Cool: Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

Watch the butter carefully while browning to avoid burning. Chilling the dough is essential for thick, tender cookies. Do not overmix after adding flour to prevent toughness. If dough is too soft after chilling, freeze for 10 minutes before baking. Baking one sheet at a time or rotating trays halfway ensures even baking.

Nutrition

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

Find it online: https://avabake.com/tender-thick-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-treats-to-bake/