Soft-Baked Chocolate Chip Cookies with Brown Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, fluffy chocolate chip cookies with a rich nutty flavor from browned butter and pockets of melted chocolate chips. This American-inspired recipe, ready in about 27 minutes, layers unsalted butter, light brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, melt 115 g unsalted butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 5 minutes; immediately transfer to a bowl and let cool for 10 minutes.
  2. Step 2: Whisk together 150 g light brown sugar, 100 g granulated sugar, 1 large egg, and 1 tsp vanilla extract into the browned butter until smooth.
  3. Step 3: In a separate bowl, sift 190 g all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt; gradually fold into the wet mixture until just combined.
  4. Step 4: Gently mix in 170 g semisweet chocolate chips, ensuring even distribution without overmixing.
  5. Step 5: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and drop tablespoon-sized scoops of dough spaced 2 inches apart.
  6. Step 6: Bake for 10-12 minutes until edges are lightly golden but centers remain soft; cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

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