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Crispy-Chewy Brown Butter Chocolate Chip Cookies

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These cookies feature a perfect crispy edge with a chewy center, enhanced by the deep, nutty flavor of browned butter. A quick and easy recipe using simple pantry staples that delivers bakery-quality results at home.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (270g) semi-sweet or bittersweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently with a wooden spoon as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup granulated sugar and ¾ cup light brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract. Beat with an electric mixer or whisk until creamy and smooth.
  3. Incorporate brown butter: Slowly pour the warm browned butter into the sugar-egg mixture, stirring constantly to prevent cooking the eggs. The mixture will look glossy and silky.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Form the dough: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold in 1 ½ cups chocolate chips evenly through the dough.
  7. Chill the dough (optional but recommended): Cover and refrigerate for 30 minutes to 1 hour to meld flavors and prevent excessive spreading.
  8. Preheat oven and bake: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets about 2 inches apart. Bake for 12 to 14 minutes until edges are golden and crisp but centers remain soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully over medium heat, stirring frequently to avoid burning. Chill dough to reduce spreading and improve texture. Use a cookie scoop for uniform cookies. Centers should look slightly underbaked before cooling to achieve chewy texture. Variations include adding nuts, dried fruit, or sprinkling flaky sea salt after baking. For gluten-free, substitute with gluten-free flour blend; for dairy-free, use vegan butter or coconut oil but note flavor changes.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, crispy chewy cookies, homemade cookies, easy cookie recipe

Find it online: https://freshforkful.com/crispy-chewy-brown-butter-chocolate-chip-cookies-easy-homemade-recipe-for-perfect-cookies/