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To make these chewy brown butter chocolate chip cookies, you will need: - 1 cup unsalted butter (2 sticks) - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semisweet chocolate chips - 1/2 cup chopped walnuts (optional) If you want to adjust the recipe, here are some handy conversions: - 1 cup = 240 ml - 1 stick of butter = 1/2 cup - 1 teaspoon = 5 ml - 1 tablespoon = 15 ml Using these conversions helps you scale the recipe for any occasion, whether it’s a small batch or a big crowd. You can mix in some fun extras to change the cookie’s taste. Here are a few ideas: - 1/2 cup of white chocolate chips for a sweet twist - 1/2 cup of dried cranberries for a tart flavor - 1 teaspoon of instant espresso powder for a rich taste - 1/2 teaspoon of cinnamon for warmth These add-ins can make your cookies unique. Feel free to experiment with what you love! For the full recipe, check out the complete guide. Start by melting the unsalted butter in a medium saucepan over medium heat. Stir it often. You want to watch it closely. After about 5-7 minutes, the butter will turn a rich golden brown. It will smell nutty and delicious. Once it reaches this stage, take it off the heat and let it cool slightly. This step is key for flavor. In a large mixing bowl, pour the warm browned butter. Add the packed brown sugar and granulated sugar. Beat this mixture using an electric mixer on medium speed until smooth. Once it looks great, add the eggs one at a time. Mix well after each egg. Then, pour in the pure vanilla extract and beat until everything combines nicely. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures that the baking soda spreads evenly in the dough. Gradually add this dry mix to the wet ingredients. Mix on low speed. Stop mixing as soon as the flour disappears. Overmixing can ruin the chewiness. After mixing, gently fold in the semisweet chocolate chips and walnuts if you want them. Cover the bowl tightly with plastic wrap. Chill the dough in the fridge for 30 minutes to 1 hour. This step helps the cookies stay chewy. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Once chilled, scoop the dough onto the sheet, leaving space between each ball. Bake for 10-12 minutes. The cookies should look golden around the edges and slightly underbaked in the center. After baking, let them cool for 5 minutes on the sheet before moving them to a wire rack. Enjoy these delights warm! For the full recipe, check out the earlier sections. To get that perfect chewy texture, you need to consider a few key factors. First, use brown sugar. It has more moisture than white sugar and helps keep your cookies soft. Second, don’t skip chilling the dough. Chilling it for at least 30 minutes helps the cookies stay thick and chewy. Lastly, bake them just until the edges are golden. The middle should look a bit underbaked. A few common mistakes can ruin your cookies. One is overmixing the dough. Mix just until the flour disappears. Overmixing can make cookies tough. Another pitfall is not measuring ingredients correctly. Use a kitchen scale for the best results. Too much flour can lead to dry cookies. Finally, avoid skipping the chilling step. It’s essential for chewy cookies. Having the right tools can make your baking much easier. Here are my must-haves: - Mixing Bowls: Use both large and medium-sized bowls. - Electric Mixer: This helps blend your ingredients smoothly. - Cookie Scoop: It makes portioning the dough easy and uniform. - Parchment Paper: Line your baking sheets for easy cleanup. - Wire Rack: It allows cookies to cool evenly. For the full recipe, check out the Chewy Brown Butter Chocolate Chip Cookies section above. {{image_4}} You can easily swap ingredients to meet dietary needs. If you need dairy-free cookies, use vegan butter instead of unsalted butter. For a lower sugar option, you can use coconut sugar in place of brown and granulated sugars. Applesauce can stand in for eggs, making the cookies egg-free. Each change will slightly alter the flavor and texture, but they will still be delicious. Let your creativity shine! Try adding different flavors and mix-ins to your cookies. For a fun twist, mix in some toffee bits or white chocolate chips. You can also add spices like cinnamon or nutmeg for warmth. Want a fruity touch? Dried cherries or cranberries can add a nice pop of flavor. The possibilities are endless, so feel free to experiment! To make a gluten-free version of these cookies, replace all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum, which helps bind the ingredients together. You may also want to add a bit of almond flour for a richer taste. Just like with the original recipe, chill the dough before baking for those perfect chewy cookies. For the full recipe, check out the details above. To keep your chewy brown butter chocolate chip cookies fresh, store them in an airtight container. This helps maintain their soft texture. You can layer the cookies between sheets of parchment paper to prevent sticking. If you live in a humid area, consider adding a slice of bread to the container. This helps absorb excess moisture and keeps the cookies soft. Freezing the cookie dough is a great way to enjoy fresh cookies anytime. After mixing the dough, scoop it into balls and place them on a baking sheet. Freeze the balls for about an hour. Once frozen, transfer them to a sealable bag. You can store the dough in the freezer for up to three months. When you're ready to bake, just add a couple of extra minutes to the baking time. To keep your cookies tasting great, remember these tips: - Store cookies at room temperature for up to a week. - Avoid refrigerating them, as this can dry them out. - For longer storage, freeze the baked cookies in an airtight container. - When thawing, let them sit at room temperature or pop them in the microwave for a few seconds. Following these steps keeps your chewy brown butter chocolate chip cookies delicious and enjoyable. Happy baking! You can tell when cookies are done by looking at their edges. They should be golden brown, while the center looks slightly soft. If you gently press on the center, it should spring back. This means they will firm up as they cool. You can use margarine, but it may change the flavor and texture. Butter gives these cookies a rich taste and helps create that chewy texture. If you want the best results, stick with unsalted butter. The key to chewy cookies is the balance of fat, sugar, and flour. Using brown sugar adds moisture and chewiness. Chilling the dough before baking also helps keep the cookies thick, making them chewy instead of flat and crisp. These cookies can last around 4 to 5 days at room temperature. Keep them in an airtight container to maintain their freshness. If you want them to last longer, consider freezing them. In this post, we explored how to make chewy brown butter chocolate chip cookies. We covered ingredients, step-by-step instructions, and tips for the best results. You can even adjust for dietary needs or add extra flavors. Remember to store your cookies well to keep them fresh. With these simple steps, you can bake cookies that everyone will love. Enjoy the process and happy baking!

Chewy Brown Butter Chocolate Chip Cookies

Indulge in the delightful world of Chewy Brown Butter Chocolate Chip Cookies! With rich, nutty flavors and a perfectly chewy texture, these cookies are sure to be a favorite. Follow our simple step-by-step guide to brown the butter and combine the ingredients, resulting in 24 irresistible servings. Ready to bake up some magic?
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Brown the Butter: Begin by melting the unsalted butter in a medium saucepan over medium heat. Keep stirring frequently until the butter transitions to a rich golden brown color and emits a delightful nutty aroma, which should take roughly 5-7 minutes. Once done, take the saucepan off the heat and let it cool slightly.

    Mix Sugars: In a large mixing bowl, combine the warm browned butter with the brown sugar and granulated sugar. Using an electric mixer set to medium speed, beat the mixture until it is smooth and well blended.

      Incorporate Eggs and Vanilla: Add the eggs to the sugar mixture one at a time, ensuring to mix thoroughly after each addition. Next, pour in the pure vanilla extract and mix until everything is seamlessly combined.

        Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. This will ensure even distribution of leavening agents in the dough.

          Combine Mixtures: Gradually introduce the dry mixture to the wet ingredients, mixing on low speed just until the flour is absorbed. Be cautious not to overmix, as this can make the cookies less chewy.

            Fold in Chocolate Chips and Nuts: Using a spatula, gently fold in the semisweet chocolate chips and chopped walnuts (if you choose to add them) until they are evenly dispersed throughout the cookie dough.

              Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 30 minutes to 1 hour. Chilling helps enhance the chewy texture of the cookies.

                Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

                  Scoop the Cookies: Once your dough has chilled, use a cookie scoop or a tablespoon to portion out dough balls onto the prepared baking sheet. Make sure to leave about 2 inches of space between each ball to allow for spreading during baking.

                    Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown around the edges and slightly underbaked in the center, as they will continue to cook upon cooling.

                      Cool the Cookies: After baking, take the baking sheet out of the oven and allow the cookies to cool on the sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies

                          - Presentation Tips: For a delightful serving suggestion, offer the cookies warm, artfully stacked on a plate, alongside a refreshing glass of milk. For an added flavor twist, sprinkle each warm cookie with a tiny pinch of flaky sea salt to elevate its sweetness!