Description
Rich, chewy cookies with crispy edges and deep nutty flavor from browned butter. These cookies provide sustained energy without the afternoon crash, making them perfect for fueling your day.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 ¼ cups (280g) all-purpose flour
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
- 1 tsp baking soda
- 1 tsp fine sea salt
- ½ cup (40g) rolled oats (optional)
Instructions
- Brown the butter: Melt unsalted butter in a medium saucepan over medium heat. Stir constantly until it foams, then subsides, turning amber and smelling nutty (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
- Mix wet ingredients: In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar vigorously for 2 minutes. Add eggs one at a time, whisking well after each. Add vanilla extract and salt; whisk until smooth and glossy.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and optional oats.
- Make the dough: Gradually fold dry ingredients into wet ingredients using a spatula until no dry streaks remain. Do not overmix. Fold in chocolate chips, reserving a few for topping if desired.
- Chill the dough: Cover and refrigerate dough for at least 30 minutes (or up to 24 hours for deeper flavor).
- Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden but centers look slightly soft.
- Cool and serve: Sprinkle with flaky sea salt if using. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake; cookies continue to cook on the hot pan. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag. Chilling the dough for 24 hours enhances flavor and texture. Dough balls can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, baking, afternoon snack, meal prep cookies