Description

These Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with gooey chocolate chips for an irresistibly soft and chewy treat. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, these cookies come together quickly and bake to golden perfection. Ideal for anyone craving a classic homemade cookie with a gourmet twist.

Ingredients

Scale

Butter Mixture

1 cup unsalted butter (226g), plus extra for browning

Wet Ingredients

1 cup granulated sugar (200g)
1 cup packed brown sugar (220g)
1 tablespoon vanilla extract
2 large eggs

Dry Ingredients

2 ½ cups all-purpose flour (315g)
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt

Add-ins

1 ½ cups chocolate chips (255g)

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Instructions

Brown the Butter: Cut the butter into small cubes for even melting. Melt the butter in a wide skillet over medium heat, stirring occasionally as it bubbles and foams. When the butter turns golden brown and releases a nutty aroma, promptly remove it from heat and let it cool for 5-10 minutes to avoid cooking the eggs.
Mix the Wet Ingredients: In a large bowl, combine the browned butter, granulated sugar, brown sugar, and vanilla extract. Using a mixer on medium-high speed, beat the mixture until it becomes smooth and fluffy, about 2-3 minutes.
Add the Eggs: Add the eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition. Continue mixing for 1-2 minutes until the batter is shiny and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
Fold in the Chocolate Chips: Add the chocolate chips or chunks to the dough and fold them in gently by hand to evenly distribute without overmixing.
Rest the Dough: Allow the dough to rest at room temperature for 15-20 minutes. This resting period hydrates the flour, which helps improve the texture of the final cookies.
Bake: Preheat the oven to 350°F (175°C). Using a tablespoon measure, scoop out dough balls of approximately 3 tablespoons each and place them 2 inches apart on a prepared baking sheet. Bake for about 9 minutes or until the edges turn golden and the centers remain slightly puffed.
Cool: Let the cookies cool on the baking sheet for several minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

For best results, use fresh unsalted butter and high-quality chocolate chips.
Do not overmix the dough after adding the flour to keep cookies tender.
Resting the dough is helpful but optional; it improves texture by hydrating flour.
Adjust baking time slightly if using larger or smaller cookie scoops.
Store cookies in an airtight container at room temperature for up to 5 days.
They also freeze well – freeze baked cookies or dough balls for up to 3 months.