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- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine salt - 2 cups semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) You will need two sticks of butter to make one cup. Use brown sugar packed tightly in your measuring cup. For the granulated sugar, half a cup is enough. You need two large eggs, which bind the dough. A teaspoon of vanilla adds rich flavor. Use three cups of all-purpose flour for a sturdy base. One teaspoon of baking soda helps the cookies rise. A half teaspoon of fine salt balances the sweetness. Two cups of semi-sweet chocolate chips create that classic cookie taste. If you love nuts, add half a cup of chopped walnuts or pecans. Feel free to customize your cookies! You can add various mix-ins. Try using milk chocolate or dark chocolate chips for a twist. To enhance the flavor, add a pinch of cinnamon or nutmeg. You can also swap the nuts for dried fruit, like cranberries or raisins. These options will give your cookies a unique touch. Enjoy experimenting with your favorites! {{ingredient_image_2}} To start, place the unsalted butter in a medium saucepan over medium heat. Melt the butter completely. Keep stirring as it cooks. Watch closely for a golden brown color and a nutty smell. This takes about 5-7 minutes. Once it browns, take it off the heat and let it cool slightly. In a large mixing bowl, add the browned butter. Then, add the packed brown sugar and granulated sugar. Use a whisk or mixer to blend them until smooth. This makes a nice base for your cookies. Now, add the eggs one at a time. Mix on low speed until just combined. Finally, stir in the pure vanilla extract for extra flavor. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to over-mix. This is key for a chewy texture. Next, fold in the semi-sweet chocolate chips and any nuts you want. For the best chewy cookies, wrap the dough in plastic wrap. Alternatively, you can cover the bowl. Refrigerate for at least 30 minutes. This step helps the flavors meld and improves the texture. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or tablespoon to scoop rounded balls of dough. Place them on the sheet, leaving about 2 inches between each. Bake for 10-12 minutes. Look for golden edges and soft centers. The cookies will firm up as they cool. Let them cool on the sheet for 5 minutes before moving them to a wire rack. Enjoy your warm, chewy cookies! To get that perfect chewy texture in your cookies, follow these steps: - Use brown butter. Browning the butter adds flavor and depth. - Chill the dough. Refrigerate it for at least 30 minutes. This helps the cookies stay thick. - Don’t over-mix. Mix just until you see no dry flour. Over-mixing can make them tough. Here are some common mistakes to watch out for: - Skipping the browning step. This step gives cookies a rich flavor. - Using cold eggs. Room temperature eggs mix better and help the dough blend well. - Not measuring flour correctly. Too much flour makes cookies dry. Always scoop and level flour for accurate measurement. Having the right tools makes baking easier and more fun: - A medium saucepan for browning butter. This lets you control the heat. - A large mixing bowl for combining ingredients. A sturdy bowl helps prevent spills. - A whisk or electric mixer for mixing. This saves time and makes the batter smooth. - A cookie scoop for even portions. It ensures all cookies bake evenly. - Parchment paper for lining baking sheets. This prevents sticking and makes cleanup easy. Pro Tips Brown the Butter Carefully: Pay close attention to the butter as it melts and browns. It can go from perfectly browned to burnt in a matter of seconds, so stir continuously and watch for that delightful nutty aroma. Chill the Dough: For the best texture, refrigerate the dough for at least 30 minutes. This helps the cookies to not spread too much while baking, ensuring a chewy center and crisp edges. Don't Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to tough cookies instead of the desired chewy texture. Add Flaky Sea Salt: For an extra flavor boost, sprinkle a pinch of flaky sea salt on top of the cookies just before serving. This enhances the sweetness and adds a delightful contrast. {{image_4}} You can use many types of chocolate chips in these cookies. Semi-sweet chips are the classic choice. They give a rich, sweet flavor. Dark chocolate chips offer a bolder taste. If you like white chocolate, try those too. For a fun twist, mix different types. Use half semi-sweet and half milk chocolate. You can even add butterscotch chips for a unique flavor! While walnuts or pecans add a nice crunch, feel free to swap them out. Try using almonds or hazelnuts instead. You can also go nut-free and use seeds. Sunflower seeds or pumpkin seeds work well. They add a lovely texture without nuts. If you want a little heat, add some chopped spicy nuts. It’s all about what you enjoy! Enhancing your cookies with extra flavors is a great idea. A pinch of sea salt can bring out the sweetness. Sprinkle some on before baking for a tasty contrast. You can also add spices like cinnamon or nutmeg. These spices add warmth and depth to the cookies. For a hint of coffee, mix in instant coffee granules. Experiment with flavors until you find your favorite combination! To keep your cookies fresh, place them in an airtight container. This will help maintain their chewy texture. You can also line the container with parchment paper to absorb moisture. Store them at room temperature for up to a week. If you need to keep them longer, consider freezing. To freeze your cookies, first let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible before sealing. They will stay fresh for up to three months. When you're ready to enjoy your cookies, preheat your oven to 350°F (175°C). Place the frozen cookies on a baking sheet. Heat them for about 5-7 minutes, or until they are warm. This will revive their chewy texture. You can also microwave them for about 10-15 seconds for a quick treat. If you prefer, enjoy them cold, too! To make these cookies gluten-free, use gluten-free flour. Look for a blend that works well for baking. Measure it just like all-purpose flour. You might want to add a bit of xanthan gum to help with texture. Aim for about 1/2 teaspoon per cup. This helps the cookies hold together better. Yes, you can swap brown sugar for granulated sugar. This change will make the cookies chewier. Brown sugar adds moisture because of its molasses content. If you want a deeper flavor, use all brown sugar. Just remember that the cookies may be a bit darker in color. If your dough feels sticky, don't panic! Just add a bit more flour. Start with one tablespoon and mix it in. Check the dough again. It should be easier to handle. If it's still sticky, add more flour, one tablespoon at a time. Be careful, though. Too much flour can make the cookies dry. You learned about making delicious cookies from scratch. We covered key ingredients, measurements, and optional add-ins. I shared step-by-step instructions to create cookie dough and bake perfect cookies. I included tips for chewy texture, common mistakes, and tools to use. For variety, you can try different chocolate chips or nut options. Proper storage and reheating keep your cookies fresh for later. With these tips and tricks, you can master cookie baking and impress anyone who tastes your treats! Enjoy every bite.

Chewy Brown Butter Chocolate Chip Cookies

Deliciously chewy cookies made with brown butter and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

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

Instructions
 

  • Begin by placing the butter in a medium saucepan over medium heat. Allow the butter to melt completely, then continue to cook it, stirring frequently until it turns golden brown and releases a nutty aroma.
  • In a large mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Blend until smooth and well combined.
  • Add the eggs one by one into the sugar mixture, mixing on low speed until just incorporated. Then mix in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  • Fold in the chocolate chips and, if desired, the chopped nuts until evenly distributed throughout the dough.
  • Wrap the dough in plastic wrap or cover the bowl and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  • Scoop rounded balls of dough and place them onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
  • Bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers remain soft.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a glass of milk and a sprinkle of flaky sea salt.
Keyword brown butter, chocolate chip, cookies