Print

Ultimate Fudgy Brown Butter Chocolate Chip Cookies

Ultimate Fudgy Brown Butter Chocolate Chip Cookies - featured image
Print Recipe

Soft, gooey cookies with a rich, nutty flavor from browned butter and melty chocolate chips. Perfect for a comforting treat with a fudgy center and crisp edges.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, browned
  • ½ cup (100 g) granulated sugar
  • 1 cup (packed, 220 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (270 g) semi-sweet or bittersweet chocolate chips or chunks

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227 g) unsalted butter. Stir continuously as the butter foams, then turns golden brown with nutty aromas (about 5-7 minutes). Watch carefully to avoid burning. Remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and browned butter: Add ½ cup granulated sugar and 1 cup packed light brown sugar to the browned butter. Stir until combined and slightly cooled but still pourable.
  3. Incorporate eggs and vanilla: Whisk in 2 large eggs one at a time, then add 2 teaspoons pure vanilla extract. Mix until glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, sift together 2 ¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Add 1 ½ cups chocolate chips or chunks and fold evenly through the dough.
  7. Chill the dough: Cover and refrigerate for at least 30 minutes to control spread and intensify flavors.
  8. Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls spaced 2 inches apart on the baking sheet. Bake 12-14 minutes until edges are golden but centers still look slightly underbaked.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to set while staying soft inside.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough is important to control spread and develop fudgy texture. Measure flour correctly by spooning and leveling to avoid dry cookies. Pull cookies out when edges are golden but centers look slightly underbaked for perfect softness.

Nutrition

Keywords: brown butter cookies, fudgy cookies, chocolate chip cookies, soft cookies, homemade cookies, easy cookie recipe

Find it online: https://forkifyfun.com/ultimate-fudgy-brown-butter-chocolate-chip-cookies-easy-homemade-recipe-for-soft-gooey-cookies/