Name: Brown Butter Chocolate Chip Cookies (Chewy, Nutty & Bakery-Style)
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups semi-sweet chocolate chips or chunks

Ingredients

Scale

1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

2 cups semi-sweet chocolate chips or chunks

Instructions

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and the milk solids turn golden brown with a nutty aroma. Remove from heat immediately and let cool for 15–20 minutes.

Step 2: Mix the Sugars and Butter

Pour cooled brown butter into a large bowl. Add brown sugar and granulated sugar. Whisk until smooth and glossy.

Step 3: Add Eggs and Vanilla

Whisk in eggs one at a time until fully incorporated. Stir in vanilla extract.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into the wet mixture until just combined. Stir in chocolate chips.

Step 5: Chill and Bake

Cover dough and refrigerate for 30–60 minutes. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets and bake for 10–12 minutes, until edges are set and centers are soft. Cool on the pan for 5 minutes before transferring.

Notes

Watch butter closely to avoid burning.
Cool brown butter slightly before mixing.
Do not overmix dough for tender cookies.
Slight underbaking ensures chewy centers.