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- 1 cup (2 sticks) unsalted butter - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) When measuring, use dry measuring cups for flour and sugars. Always pack the brown sugar tightly. For butter, one stick equals half a cup. It helps to level off the flour with a knife for accuracy. You can swap unsalted butter for salted butter. If you want less sugar, use 1/2 cup brown sugar. For a nut-free cookie, skip the walnuts or use seeds like pumpkin or sunflower. Use dark chocolate or white chocolate chips for a twist. {{ingredient_image_1}} First, take a medium saucepan. Melt the unsalted butter over medium heat. Stir it often. Watch as it foams and changes color. After about 5 to 7 minutes, it should turn golden brown. This gives the cookies a rich flavor. Once done, remove it from heat. Let it cool for a few moments. Grab a large mixing bowl. Add the brown butter, brown sugar, and granulated sugar. Use a mixer to beat them together. Keep mixing until it feels smooth and well combined. Now, add the eggs, one at a time. After each egg, mix well. Then, pour in the vanilla extract. This adds a lovely aroma and taste to the dough. In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly mix the dry items. Gradually add this dry mix to your wet ingredients. Stir until just combined. Don't overmix, or the cookies may be tough. Gently fold in the semi-sweet chocolate chips. If you like, add chopped walnuts too. Mix until the chocolate and nuts are evenly spread in the dough. Cover the dough with plastic wrap. Place it in the fridge for at least 30 minutes. Chilling helps the flavors to deepen. It also makes the cookies better in texture. While the dough chills, preheat your oven to 350°F (175°C). Do this in the last 10 minutes of chilling. This way, the oven is ready when you need it. Line a baking sheet with parchment paper. Take out the dough from the fridge. Scoop out tablespoon-sized balls of dough. Place them a couple of inches apart on the sheet. Put the baking sheet in the oven. Bake for 10 to 12 minutes. Look for lightly golden edges, while the centers should still look soft. Remember, they will keep cooking a bit after you take them out. Let the cookies cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack. Allow them to cool completely. Enjoy your delicious brown butter chocolate chip cookies! To make brown butter, begin by melting unsalted butter in a medium saucepan over medium heat. Stir it often to avoid burning. Watch as it foams, then turns a golden brown. This process takes about 5-7 minutes. Brown butter adds a nutty flavor to your cookies. Let it cool slightly before mixing it with the sugars. After mixing your cookie dough, cover it well. Refrigerate for at least 30 minutes. Chilling the dough lets flavors blend and helps the cookies stay thick. If you want to chill the dough overnight, cover it tightly. Just remember to let it sit at room temperature for a bit before baking. For soft cookies, do not overmix your dough once you add the dry ingredients. Mix until just combined. This keeps them tender. When shaping the cookies, use tablespoon-sized scoops. Space them a few inches apart on the baking sheet. Bake until the edges are golden and the centers are soft for the best texture. Pro Tips Chill the Dough: Refrigerating the dough not only enhances the flavors but also helps in achieving a more chewy texture. Brown the Butter Correctly: Keep an eye on the butter while browning; it can go from perfect to burnt in seconds. Look for a nutty aroma and a deep golden color. Use Quality Chocolate: For the best flavor, opt for high-quality semi-sweet chocolate chips or even chopped chocolate bars. Don't Overbake: Remove the cookies from the oven when they appear slightly underbaked in the center. They will continue to cook on the baking sheet. {{image_2}} You can easily make these cookies nut-free. Just skip the chopped walnuts. The cookies will still taste great. This way, anyone with nut allergies can enjoy them too! Switch up the chocolate chips for fun. You can use dark, milk, or even white chocolate. Each type brings a unique flavor. Try mixing different types for a special twist! Want to add more flavor? Consider adding a pinch of cinnamon or a splash of almond extract. You can also fold in dried fruit or toffee bits for extra sweetness. These small changes can make your cookies even more exciting! To keep your brown butter chocolate chip cookies fresh, store them in an airtight container. This helps prevent cookies from drying out. Place a slice of bread in the container to keep cookies soft. The moisture from the bread will work wonders. You can enjoy these cookies for up to one week at room temperature. Freezing cookie dough is a great way to save some for later. After you shape the cookie dough into balls, place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the dough balls to a freezer bag. You can store them for up to three months. When you want cookies, simply bake them straight from the freezer. Bake for an extra minute or two if needed. For the best storage, use glass or plastic containers with tight-fitting lids. These containers keep out air and moisture. Avoid using metal containers, as they might affect the cookie flavor. If you stack cookies, place parchment paper between layers to prevent sticking. This keeps your cookies looking and tasting great. Brown butter is simply butter that you cook until it turns a golden brown color. It has a rich, nutty flavor that adds depth to cookies. I love using brown butter because it brings a warm taste that makes cookies extra special. The process of browning butter enhances its flavor, making each bite a treat. Yes, you can substitute ingredients! For the butter, you can use coconut oil or margarine. If you want to cut sugar, use a sugar substitute like Stevia, but remember it may change the taste. You can also swap all-purpose flour for almond flour for a gluten-free option. You can tell cookies are done when the edges are lightly golden. The centers should look soft but not wet. If they look a bit puffy, that’s a good sign. Remember, they will continue to bake on the sheet once you take them out of the oven. The key to chewy cookies is in the dough. Chilling the dough for at least 30 minutes helps keep them thick. This prevents them from spreading too much while baking. Also, using brown sugar adds moisture, which helps create that chewy texture. Absolutely! You can add nuts like pecans or even dried fruits for a fun twist. Try adding toffee bits or white chocolate chips for a sweet surprise. Just keep the total amount of mix-ins around 1.5 cups to maintain the cookie's structure. You learned how to make perfect cookies using simple steps. We covered the ingredients and their roles, plus tips for measuring and substituting. The step-by-step guide makes baking easy. Don’t forget to chill the dough for the best results. With variations, you can change flavors to suit your taste. Follow the storage tips to keep cookies fresh. Enjoy your baking adventure! You can impress everyone with your skills!

Brown Butter Chocolate Chip Cookies

Delicious cookies made with brown butter and chocolate chips, perfect for any occasion.
Print Recipe Save Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 3 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Brown the Butter: In a medium saucepan over medium heat, melt the butter. Stir frequently until it foams and turns a golden brown color, about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Sugars: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Beat with a mixer until well combined and smooth.
  • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in Chocolate Chips and Nuts: Gently fold in the chocolate chips and chopped walnuts (if using) until evenly distributed in the dough.
  • Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to an hour; this helps to intensify the flavors and makes for a better texture.
  • Preheat Oven: Preheat your oven to 350°F (175°C) during the last 10 minutes of chilling.
  • Shape Cookies: Line a baking sheet with parchment paper. Scoop out tablespoon-sized balls of dough and place them a couple of inches apart on the baking sheet.
  • Bake: Bake for 10-12 minutes or until the edges are lightly golden and the centers are still soft. Remember that cookies will continue to cook slightly after removing them from the oven.
  • Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a glass of milk or display them on a beautiful platter with a sprinkle of sea salt on top for added contrast.
Keyword brown butter, chocolate chip, cookies