Print

Ultimate Crispy Brown Butter Chocolate Chip Cookies

crispy brown butter chocolate chip cookies - featured image
Print Recipe

These cookies feature nutty brown butter and melting chocolate chips, delivering a perfect crackly edge and chewy center. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semisweet chocolate chips
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226g) unsalted butter. Stir frequently as it melts and foams. Continue stirring until the butter turns a deep golden-brown color with a nutty aroma. Remove from heat and transfer to a heatproof bowl. Let cool for 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine ¾ cup granulated sugar and 1 cup packed light brown sugar. Pour in the cooled browned butter and mix with a hand or stand mixer until smooth and slightly fluffy.
  3. Add eggs and vanilla: Beat in 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Add 2 cups semisweet chocolate chips and fold evenly throughout the dough.
  7. Chill the dough (optional): Cover the dough with plastic wrap and chill for 30-60 minutes to help cookies hold their shape and improve texture.
  8. Preheat oven and prepare sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Drop rounded tablespoon-sized scoops of dough onto prepared sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but still soft. Sprinkle flaky sea salt on top immediately after baking if desired.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Chilling dough is recommended to prevent spreading and improve texture. Use a cookie scoop for uniform size. Baking time may vary by oven; remove cookies when centers look set but still soft.

Nutrition

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

Find it online: https://breezybake.com/ultimate-crispy-brown-butter-chocolate-chip-cookies-easy-homemade-recipe/