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Ultimate Crispy Brown Butter Chocolate Chip Cookies

crispy brown butter chocolate chip cookies - featured image
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These cookies feature a perfect balance of crispy edges and chewy centers with a rich, nutty brown butter flavor. Ideal for any occasion, they are quick to make and loved by both kids and adults.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup packed (165g) 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
  • Optional: flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, then begins to foam and brown—about 5-7 minutes. Remove from heat and transfer butter to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and butter: Add ¾ cup (150g) granulated sugar and ¾ cup (165g) packed light brown sugar to the browned butter. Stir until combined and smooth.
  3. Add eggs and vanilla: Beat in 2 large eggs (room temperature) one at a time until fully incorporated. Stir in 2 teaspoons vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) 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, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Gently fold in 2 cups (340g) semisweet chocolate chips, distributing evenly.
  7. Chill the dough: Refrigerate the dough for at least 30 minutes to help control spreading during baking (optional but recommended).
  8. Preheat oven and prep pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Drop dough balls about 2 inches apart on the baking sheet. Optionally sprinkle flaky sea salt on top. Bake for 12-14 minutes until edges are golden brown and centers look set but soft.
  10. Cool and crisp: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough helps control spreading and improves texture. Use room temperature eggs for better mixing. Rotate pans halfway through baking for even browning. Let cookies cool on the baking sheet before transferring to avoid breakage.

Nutrition

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

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