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Tender Thick Brown Butter Chocolate Chip Cookies

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These tender, thick brown butter chocolate chip cookies offer a bakery-style treat with a rich, nutty flavor and a perfect balance of chewy and soft textures. Easy to make with simple ingredients, they are a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned slowly
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans
  • Optional: sea salt flakes for sprinkling
  • Optional: 1/2 cup dried cherries or cranberries
  • Optional: 1/2 cup unsweetened cocoa powder (for double chocolate variation)
  • Optional: white chocolate chips (for double chocolate variation)

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Cook until golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and browned butter: Add 3/4 cup (150g) granulated sugar and 1 cup (220g) packed light brown sugar to the cooled browned butter. Stir or beat with a mixer until combined and smooth.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until the batter is shiny and thick.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix dry into wet: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few streaks of flour are okay.
  6. Add chocolate chips: Stir in 2 cups (340g) semi-sweet chocolate chips evenly through the dough.
  7. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help cookies hold their shape and stay tender.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart. Bake for 12 to 15 minutes, until edges are golden but centers still look slightly underbaked.
  10. Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter slowly over medium-low heat to avoid burning and achieve a nutty flavor. Chilling the dough is essential for thick, tender cookies that hold their shape. Use good quality chocolate chips for best melting and flavor. Cookies continue baking slightly on the sheet after removal, so pull them out when edges are set but centers look slightly underdone. Dough can be chilled overnight for enhanced flavor. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, thick cookies, tender cookies, bakery style cookies, easy cookies, homemade cookies

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