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Crispy and Chewy Brown Butter Chocolate Chip Cookies

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These cookies combine crispy edges with chewy centers, enhanced by the rich, nutty flavor of brown butter for a perfect homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, for browning
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips or chunks (semisweet or bittersweet)
  • Optional: flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: In a heavy-bottomed pan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently. After about 5-7 minutes, the butter will foam and then start turning golden brown with a nutty aroma. Watch closely so it doesn’t burn! Remove from heat and let cool slightly.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1 cup (220g) packed brown sugar. Pour in the browned butter (warm, not hot) and mix until creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until smooth and shiny.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Add chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips or chunks evenly throughout the dough.
  7. Chill the dough: Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours) to control spreading and deepen flavor.
  8. Preheat oven and prep pans: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape cookies: Scoop dough into 2-tablespoon (30ml) balls and place about 2 inches apart on baking sheets. Flatten balls slightly for crispier edges.
  10. Bake: Bake for 10-12 minutes until edges are golden and centers look set but soft. They will firm up as they cool.
  11. Cool: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Optionally sprinkle with flaky sea salt while still warm.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough for at least 30 minutes to control spreading and improve texture. Remove cookies from oven when edges are golden but centers still look soft for chewy centers. Use a cookie scoop for consistent sizes. Optional flaky sea salt adds a nice contrast to sweetness.

Nutrition

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

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