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Tender Soft Batch Brown Butter Chocolate Chip Cookies

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These tender soft batch brown butter chocolate chip cookies are rich, chewy, and full of nutty caramel flavor from browned butter. Perfect for quick, comforting homemade treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma, about 6-8 minutes. Remove from heat and transfer to a bowl to cool for 10 minutes (about 110°F/43°C).
  2. In a large bowl, whisk together 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar. Pour in the cooled browned butter and stir until combined.
  3. Add 1 large egg (room temperature) and 1 teaspoon vanilla extract. Mix well until smooth and slightly fluffy, about 1-2 minutes.
  4. In a separate bowl, sift or whisk 2 1/4 cups (280g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture in two batches, folding gently with a spatula until just combined.
  6. Fold in 1 1/2 cups (270g) semi-sweet chocolate chips evenly throughout the dough.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a cookie scoop or tablespoon, drop rounded dough balls (about 2 tablespoons each) onto the sheets, spaced 2 inches apart.
  10. Bake for 10-12 minutes, until edges are golden but centers still look slightly soft.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.

Notes

Watch butter closely when browning to avoid burning. Cool browned butter before mixing with eggs. Do not overmix dough to keep cookies tender. Chilling dough for at least 30 minutes controls spread and improves texture. Underbake slightly for ultra-soft cookies. Use parchment or silicone mats for even baking and easy cleanup.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, soft cookies, easy cookie recipe, homemade cookies, tender cookies, batch cookies

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