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Soft-Baked Brown Butter Chocolate Chip Cookies

soft-baked brown butter chocolate chip cookies - featured image
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These soft-baked brown butter chocolate chip cookies feature a complex, nutty flavor profile and a perfect texture balance with crispy edges and a chewy, fudgy center. The technique of browning the butter adds depth, while chilling the dough ensures they stay soft for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (300g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 large whole egg
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt (for sprinkling on top)

Instructions

  1. Brown the butter: Melt butter in a heavy-bottomed saucepan over medium heat, stirring constantly until it foams, turns amber, and smells nutty (about 10 minutes). Pour into a heatproof bowl and chill in the fridge for 15-20 minutes until soft but pliable.
  2. Cream the sugars and butter: In a large mixing bowl, combine the softened brown butter, brown sugar, and granulated sugar. Beat on medium-high speed for 3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl.
  3. Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract. Mix on medium speed until just combined.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, then fold in the chocolate chips by hand.
  6. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow flavors to meld and dough to firm up.
  7. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop uniform dough balls (about 2 tablespoons) onto sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden but centers look slightly underbaked.
  8. Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm.

Notes

Browning butter requires attention; do not walk away as it can burn quickly. Chilling the dough is crucial to prevent excessive spreading and ensure texture. Use a kitchen scale for accuracy with flour measurements. Cookies can be frozen as dough balls for up to 3 months.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, soft baked cookies, chewy cookies, homemade cookies, baking from scratch

Find it online: https://gleefulfork.com/soft-baked-brown-butter-chocolate-chip-cookies/