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Easy One-Bowl Brown Butter Chocolate Chip Cookies No Chilling Recipe

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These cookies are quick, easy, and full of rich, nutty brown butter flavor with chewy edges and gooey centers. No chilling required, perfect for last-minute cravings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 ¼ cups (280g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Optional: ½ cup chopped toasted walnuts or pecans
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and let cool slightly (about 5 minutes).
  2. Transfer browned butter to a mixing bowl. Add ¾ cup granulated sugar and ¾ cup packed dark brown sugar. Stir until combined and slightly smooth.
  3. Add 1 large room temperature egg and 1 tsp vanilla extract. Mix until fully incorporated, shiny, and a bit thick.
  4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt.
  5. Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined; do not overmix.
  6. Fold in 1 ½ cups semi-sweet chocolate chips until evenly distributed.
  7. Use a cookie scoop or spoon to drop dough balls (about 2 tbsp or 30g each) onto parchment-lined baking sheets, leaving at least 2 inches between each.
  8. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until edges are golden but centers still look slightly soft.
  9. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning. Let browned butter cool slightly before mixing with egg to prevent scrambling. Use room temperature eggs for best results. Do not overmix dough to keep cookies tender. Pull cookies from oven when edges are golden but centers are still soft; they firm up while cooling. For dairy-free version, use vegan butter and dairy-free chocolate chips. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, easy cookies, no chill cookie dough, one bowl cookies, quick cookies, chewy cookies

Find it online: https://sizzlesprout.com/easy-one-bowl-brown-butter-chocolate-chip-cookies-no-chilling-recipe/