Welcome back to my food blog! Today, I’m thrilled to share one of my all-time favorite cookie recipes: Browned Butter Soft Batch Chocolate Chip Cookies. These cookies are a game-changer for anyone who loves the classic chocolate chip cookie but craves a richer, more complex flavor. Perfectly soft and chewy, with a hint of nutty, caramel-like browned butter, these cookies are sure to become a staple in your baking repertoire.

Why These Cookies Are a Must-Try

These Browned Butter Soft Batch Chocolate Chip Cookies are:

• Ultra-flavorful: The browned butter adds a depth of flavor that elevates the classic cookie.
• Soft and chewy: Perfect for those who prefer their cookies on the tender side.
• Easy to make: With straightforward steps, you’ll have delicious cookies in no time.
• Versatile: Great for dessert, snacks, or even as a gift.

Ingredients

To make these decadent cookies, you’ll need the following ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Kitchen Equipment Needed

• Medium saucepan
• Mixing bowls
• Whisk
• Electric mixer (optional but helpful)
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper
• Cooling rack

Directions

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns a golden brown color, with a nutty aroma. Remove from heat and let cool to room temperature.
2. Mix the Sugars and Butter: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
3. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for achieving the perfect texture.
7. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Shape the Cookies: Scoop out 1.5-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack.
10. Enjoy: Serve warm or store in an airtight container once completely cooled.

Tips and Tricks

• Browning the Butter: Keep a close eye on the butter as it browns. It can go from perfect to burnt very quickly.
• Chilling the Dough: Don’t skip the chilling step. It helps prevent the cookies from spreading too much and gives them that perfect soft batch texture.
• Mix-Ins: Feel free to add nuts, toffee bits, or different types of chocolate chips for variety.

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To enjoy, let them thaw at room temperature or warm them slightly in the oven.

Food and Drink Pairings

These cookies pair beautifully with:

• Milk: A classic choice that complements the rich, chocolatey flavor.
• Coffee: Perfect for a mid-morning or afternoon treat.
• Ice Cream: Make an indulgent dessert sandwich by pairing the cookies with your favorite ice cream.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to let it soften slightly before scooping and baking.

Q: What if I don’t have semisweet chocolate chips?
A: You can use any type of chocolate chips or chunks you prefer, such as milk chocolate, dark chocolate, or even white chocolate.

Q: Can I use salted butter instead of unsalted?
A: If using salted butter, reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty cookies.

Q: How do I know when the butter is browned properly?
A: The butter will turn a deep golden brown and have a nutty aroma. Be sure to stir constantly to avoid burning.

Q: Can I add other mix-ins to the dough?
A: Absolutely! Chopped nuts, dried fruit, or shredded coconut can all be delicious additions.

Call to Action

I hope you love these Browned Butter Soft Batch Chocolate Chip Cookies as much as I do! If you try this recipe, please share it with your friends and family. Don’t forget to subscribe to my blog for more delicious recipes and baking tips. Happy baking!