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Tender Soft Overnight Browned Butter Chocolate Chip Cookies

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These tender soft overnight browned butter chocolate chip cookies are chewy, flavorful, and easy to make. The browned butter adds a nutty, caramel aroma, and chilling the dough overnight enhances the texture and flavor.

Ingredients

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  • 1 cup (2 sticks, 227 g) unsalted butter, browned and cooled slightly
  • ½ cup (100 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312 g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon salt (reduce to ½ teaspoon if using salted butter)
  • 1 ½ cups (270 g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as it melts and foams. When milk solids turn golden caramel color and aroma is nutty, remove from heat and cool for 5 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine granulated sugar and brown sugar. Pour in browned butter and mix with an electric mixer on medium speed until creamy.
  3. Add eggs and vanilla: Crack in eggs one at a time, mixing well after each. Stir in vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Incorporate dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Use a rubber spatula to fold in chocolate chips evenly.
  7. Chill dough overnight: Cover bowl tightly with plastic wrap and refrigerate for 8-24 hours.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop and bake: Drop dough balls about 2 inches apart on baking sheets using a cookie scoop or tablespoon. Bake for 12-14 minutes until edges are golden but centers look soft.
  10. Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Do not skip chilling the dough overnight for best flavor and texture. Use room temperature eggs for smoother dough. Bake until edges are golden but centers remain soft for chewy cookies. Dough can be frozen for up to 3 months and baked directly from frozen with extra baking time.

Nutrition

Keywords: browned butter, chocolate chip cookies, overnight dough, chewy cookies, soft cookies, easy cookie recipe, classic cookies

Find it online: https://sparklespoon.com/tender-soft-overnight-browned-butter-chocolate-chip-cookies-easy-recipe-for-perfect-chewy-treats/