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Flavorful Brown Butter Chocolate Chip Cookies Recipe Easy Bakery-Style and Extra Thick

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These extra-thick chocolate chip cookies feature rich, nutty browned butter for a bakery-style treat with soft, chewy centers and crisp edges. Simple ingredients and easy steps yield delicious, indulgent cookies perfect for cozy gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tablespoons cornstarch (optional but recommended)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: In a medium heavy-bottomed saucepan, melt 1 cup (227g) unsalted butter over medium heat, stirring constantly. After 5-7 minutes, when the butter foams and browns with a nutty aroma and brown specks appear, remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Pour in the browned butter and whisk until smooth.
  3. Add eggs and vanilla: Beat in 2 large room temperature eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract until glossy and thick.
  4. Combine dry ingredients: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons cornstarch if using.
  5. Mix dry and wet ingredients: Gradually add dry ingredients to wet, folding gently until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold in 2 cups chocolate chips evenly throughout the dough.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to firm dough.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough and bake: Drop generous mounds (about 3 tablespoons each) onto sheets spaced 2 inches apart. Bake 12-15 minutes until edges are golden and centers look slightly soft.
  10. Cool on rack: Let cookies sit on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Notes

Stir butter constantly when browning to avoid burning. Chilling dough is essential for thick cookies. Use a generous cookie scoop for large cookies. Avoid overbaking; centers should look slightly soft. Dough can be chilled up to 24 hours or frozen. Variations include adding nuts, spices, or using gluten-free or vegan substitutes.

Nutrition

Keywords: brown butter, chocolate chip cookies, bakery-style cookies, thick cookies, chewy cookies, easy cookie recipe, homemade cookies

Find it online: https://tastypierecipes.com/flavorful-brown-butter-chocolate-chip-cookies-recipe-easy-bakery-style-and-extra-thick/