Description

A kid-friendly, chewy brown butter chocolate chip cookie recipe that requires minimal equipment and offers a fun baking experience for families. The brown butter adds a sophisticated nutty flavor while keeping the cookies soft and moist.

Ingredients

Scale

1 cup (226g) unsalted butter
½ cup (100g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups (340g) chocolate chips (semi-sweet and milk mix recommended)
Flaky sea salt (optional, for topping)

Instructions

Brown the butter: Melt unsalted butter in a saucepan over medium heat. Stir constantly until it turns golden amber and smells nutty (5-7 minutes). Immediately pour into a heatproof bowl to stop cooking and let cool for 10 minutes.
Mix sugars and butter: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk vigorously for about a minute until glossy.
Add eggs and vanilla: Crack eggs into the bowl and add vanilla extract. Whisk until smooth and well combined.
Combine dry ingredients: Add flour, baking soda, and salt to the wet mixture. Mix gently with a wooden spoon or spatula until just combined. Do not overmix.
Fold in chocolate chips: Pour in chocolate chips and fold into the dough until evenly distributed.
Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to prevent spreading and concentrate flavors.
Preheat oven and prepare sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and bake: Scoop tablespoon-sized balls of dough onto the sheets, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden brown but centers look slightly soft.
Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can go from perfect to burnt quickly, so watch it closely. Spoon and level flour to avoid dry cookies. Do not overbake; centers should look soft. Dough can be chilled overnight for deeper flavor. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute butter with vegan butter and eggs with flax eggs.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16
Sodium: 150
Fat: 10
Saturated Fat: 6
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: brown butter cookies, chocolate chip cookies, kids baking recipe, chewy cookies, easy dessert, family baking