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- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semisweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) You can switch unsalted butter for salted butter. Just reduce the salt by half. If you want a lighter cookie, use half brown sugar and half coconut sugar. You can also use almond extract instead of vanilla for a different flavor. For a nut-free version, simply skip the nuts or use seeds like sunflower seeds instead. When you bake, always choose fresh ingredients. Fresh butter and eggs make a big difference in taste. Use high-quality chocolate chips for rich flavor. If you can, buy organic flour and sugar. They often taste better and are better for you. When you measure flour, spoon it into your cup and level it off. This helps avoid too much flour in your dough, which can make cookies dry. Start by melting the butter in a medium saucepan over medium heat. Stir it often. Keep cooking until it turns a deep golden brown. This takes about 5 to 7 minutes. You want it to smell nutty. Once it reaches this stage, remove it from the heat and let it cool slightly. In a large mixing bowl, combine the warm brown butter with brown sugar and granulated sugar. Use a whisk to mix them together until smooth. This helps create a rich base for the cookies. Next, beat in the eggs one at a time. Add the vanilla extract after the eggs. Mix until everything is well combined. In a separate bowl, whisk together the flour, baking soda, and salt. This step is important. It ensures that the baking soda is evenly mixed, which helps the cookies rise well. Gradually add the dry ingredients to the wet ingredients. Use a spatula to stir gently until just combined. Do not overmix. Now, fold in the chocolate chips and nuts if you are using them. Once everything is mixed, cover the bowl with plastic wrap. Chill the dough in the fridge for at least 30 minutes. This step improves the flavors and chewiness of the cookies. Preheat your oven to 350°F (175°C) while the dough chills. Line your baking sheets with parchment paper. Use a cookie scoop or a tablespoon to drop dough balls onto the sheets, spacing them about 2 inches apart. Bake the cookies for 10 to 12 minutes. The edges should be golden brown, but the centers can look slightly underbaked. That's okay! They will cook more on the baking sheet. After baking, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, refer to the sections above. To make cookies chewy, you need to focus on two main things: brown butter and chilling the dough. Brown butter adds a rich flavor and a nutty taste. Make sure you cook it until it turns a deep golden brown. After mixing your ingredients, chill the dough for at least 30 minutes. This helps the cookies keep their shape. One common mistake is overmixing. Mix just until the flour combines with the wet ingredients. Overmixing leads to tough cookies. Another mistake is not chilling the dough. If you skip this step, your cookies may spread too much while baking. Also, don’t forget to check the bake time! Every oven is different, so watch for golden edges. Storing cookie dough is easy. You can wrap it tightly in plastic wrap or place it in an airtight container. Label it with the date, and it can last in the fridge for up to a week. For longer storage, freeze the dough. Just scoop it into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. They can stay in the freezer for up to three months. When you're ready to bake, just add a minute or two to the baking time. For the full recipe, you can refer to the Chewy Brown Butter Chocolate Chip Cookies section. {{image_2}} You can use different types of chocolate chips in these cookies. Dark chocolate chips give a rich flavor. Milk chocolate chips add a sweet touch. White chocolate chips make them creamy. You can mix and match them too! Each type brings its own taste and texture. Experiment to find your favorite combo. If you want a nut-free cookie, just leave out the nuts. The cookies will still be soft and chewy. For added crunch, you can use oats. Oats can make the cookies hearty without nuts. This way, everyone can enjoy them without worry. You can add more flavor to your cookies. A sprinkle of sea salt on top adds a nice contrast. It makes the sweetness pop! Espresso powder can also be a great addition. Just a teaspoon can deepen the chocolate flavor. Mix these in before baking for extra deliciousness. After baking, let the cookies cool completely. Place them in an airtight container. This keeps them soft and chewy. You can also add a slice of bread to help retain moisture. Store the cookies at room temperature for best results. To freeze the cookie dough, scoop dough balls onto a baking sheet. Space them apart and freeze until firm. Then transfer the frozen dough balls to a zip-top bag. Label the bag with the date. You can freeze the dough for up to three months. When ready to bake, just bake straight from the freezer. Baked cookies can last about one week at room temperature. If you store them in the fridge, they will last about two weeks. For longer freshness, freezing is best. Just remember to thaw them before enjoying! For the full recipe, check out the Chewy Brown Butter Chocolate Chip Cookies section. To keep your cookies fresh, store them in an airtight container. You can layer parchment paper between cookies to prevent them from sticking. They stay soft for about a week at room temperature. If you want to keep them longer, freeze them. Just place them in a freezer bag, and they can last for up to three months. Yes, you can use parchment paper. It is perfect for baking cookies. Parchment paper helps prevent sticking and makes cleanup easy. Just ensure you cut the paper to fit your baking sheets. This way, your cookies will bake evenly and release without a mess. To achieve extra chewiness, chill the dough before baking. This helps the flavors meld and keeps the cookies from spreading too much. Also, use more brown sugar than white sugar. Brown sugar has more moisture, which results in a softer, chewier cookie. Absolutely! You can add nuts, like walnuts or pecans, for a crunchy texture. You can also use different types of chocolate chips, like dark or white chocolate. Try adding dried fruit, such as cranberries or cherries, for a burst of flavor. Get creative with your mix-ins! If you don't have brown sugar, you can make your own. Mix one cup of granulated sugar with one tablespoon of molasses. This will mimic the flavor and moisture of brown sugar. You can also use white sugar, but your cookies might be less chewy and a bit crisper. You learned all about making chewy brown butter chocolate chip cookies. We covered ingredients and how they work together. I showed you step-by-step instructions and many helpful tips. You also discovered different variations and how to store cookies. Now, you can make cookies that impress everyone. Remember to keep experimenting and having fun in the kitchen. Enjoy your baking journey and the tasty treats you create!

Chewy Brown Butter Chocolate Chip Cookies

Indulge in the delightful flavors of chewy brown butter chocolate chip cookies that will leave everyone craving more! This simple recipe combines rich brown butter with classic ingredients to create cookies that are perfectly golden and irresistibly chewy. Follow our step-by-step guide to achieve cookie perfection! Click to explore the full recipe and treat yourself to a batch of these heavenly cookies today!
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring often, until it becomes a deep golden brown color and develops a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

    Combine Sugars: In a large mixing bowl, combine the brown butter (still warm) with the brown sugar and granulated sugar. Whisk together until well combined and smooth.

      Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.

        Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a spatula until just combined. Avoid overmixing.

            Fold in Chocolate Chips: Gently fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.

              Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (this helps develop the flavors and chewiness).

                Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is chilling.

                  Scoop the Cookies: Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop dough balls onto the prepared sheets, spacing them about 2 inches apart.

                    Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked; that’s okay as they will continue to cook on the baking sheet.

                      Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 1 hour (including chilling) | Servings: 24 cookies

                          - Presentation Tips: Serve warm cookies on a rustic wooden platter, sprinkling a little sea salt on top for an added touch of flavor and elegance. Pair with a glass of cold milk for a delightful experience!