Print

Ultimate Crispy and Chewy Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
Print Recipe

This recipe delivers the perfect balance of crispy edges and chewy centers with a rich, nutty flavor from browned butter. Easy to make with simple pantry staples, it’s a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt, plus extra for sprinkling
  • 1 1/2 cups (270g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently with a rubber spatula until the butter foams, turns golden with brown specks, and emits a caramel aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup brown sugar. Stir in the cooled browned butter until fully incorporated. Add 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  4. Form the dough: Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Fold in 1 1/2 cups semisweet chocolate chips evenly.
  5. Chill the dough (optional): Cover bowl with plastic wrap and refrigerate for 30 minutes to firm up and improve flavor depth. This step can be skipped but will affect chewiness.
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Shape and bake: Scoop dough using a tablespoon or small cookie scoop onto baking sheets, spacing about 2 inches apart. Lightly sprinkle each cookie with flaky sea salt. Bake for 12-15 minutes until edges are golden brown and centers appear set but still soft.
  8. Cool: Remove cookies from oven and let cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely to lock in chewy texture while keeping edges crisp.

Notes

Do not rush browning the butter; remove from heat as soon as it smells toasty and turns amber to avoid burnt flavor. Avoid overmixing dough to keep cookies tender. Sprinkle flaky sea salt on top before baking for enhanced flavor. Chilling dough improves texture and flavor but is optional. Use room temperature eggs for better mixing. Start checking cookies at 12 minutes to avoid overbaking.

Nutrition

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

Find it online: https://grubella.com/ultimate-crispy-and-chewy-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-bake/