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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies feature perfectly crispy edges and chewy centers with a rich, nutty flavor from browned butter. Easy to make and irresistibly delicious, they are a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g, packed) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter (about 8-10 minutes): Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as it melts, then foams and begins to turn a golden brown with a nutty aroma. Once you see brown flecks and smell the toasty scent, remove from heat immediately to avoid burning.
  2. Mix sugars and wet ingredients (5 minutes): In a large bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed brown sugar. Pour in the browned butter (warm, not hot), and stir to combine. Add 2 large eggs (room temperature) and 1 tsp pure vanilla extract, mixing until smooth and glossy.
  3. Combine dry ingredients (3 minutes): In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry mixture to the wet, folding gently until no flour streaks remain. Avoid overmixing to keep cookies tender.
  4. Add chocolate chips (2 minutes): Fold in 2 cups (340g) semi-sweet chocolate chips evenly throughout the dough.
  5. Chill dough (optional but recommended, 30 minutes): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to prevent spreading and enhance flavor.
  6. Preheat oven and prepare baking sheets: Set oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and shape cookies (10 minutes): Using a cookie scoop or spoon, drop heaping tablespoons of dough about 2 inches apart on the trays. Slightly flatten each ball with your fingers for more even baking.
  8. Bake (10-12 minutes): Bake in the preheated oven until edges are golden brown and crisp but centers still look a bit soft. Rotate pans halfway through for even color.
  9. Cool on racks (15 minutes): Transfer cookies to wire racks immediately after baking to cool completely. This keeps the edges crisp and the centers chewy.

Notes

Stir butter constantly while browning to avoid burning. Chilling dough helps prevent spreading and improves texture. Use a cookie scoop for uniform cookies. Rotate pans halfway through baking for even color. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For vegan, use dairy-free butter and flax eggs.

Nutrition

Keywords: brown butter, chocolate chip cookies, crispy edges, chewy center, easy cookies, homemade cookies, dessert, baking

Find it online: https://tessierecipes.com/brown-butter-chocolate-chip-cookies-recipe-with-perfectly-crispy-edges-easy-and-irresistible/