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Soft and Chewy Brown Butter Chocolate Chip Cookies (No Chill)

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These no-chill brown butter chocolate chip cookies are soft, chewy, and packed with nutty, caramel-like flavor. Ready in under 20 minutes, they’re the perfect quick treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk (in addition to the 2 whole eggs)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and brown specks form. Remove from heat immediately when it smells nutty and is deep amber. Pour into a large mixing bowl and let cool 5-10 minutes.
  2. Combine the sugars and butter: Add packed brown sugar and granulated sugar to the warm brown butter. Whisk vigorously for about 30 seconds until glossy and well-combined.
  3. Add the eggs and vanilla: Add 2 whole eggs, extra egg yolk, and vanilla extract. Whisk until smooth, pale, and slightly thickened (about 1 minute).
  4. Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Combine wet and dry ingredients: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—do not overmix.
  6. Fold in the chocolate chips: Add chocolate chips or chopped chocolate and fold until evenly distributed.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  8. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place on prepared baking sheets about 2 inches apart.
  9. Bake: Place one sheet at a time on center rack. Bake for 10-12 minutes, until edges are golden and centers are still slightly underdone.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from browning butter—it burns quickly. Use a light-colored pan to see color change. Let butter cool slightly before adding sugars. Measure flour correctly by spooning and leveling. Don’t overmix dough. Bake in center of oven. Let cookies cool on pan for 5 minutes before moving.

Nutrition

Keywords: brown butter chocolate chip cookies, no chill cookies, soft and chewy cookies, easy cookie recipe, quick cookies

Find it online: https://elaraeats.com/soft-and-chewy-brown-butter-chocolate-chip-cookies-no-chill/