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Crispy Ultimate Brown Butter Chocolate Chip Cookies

crispy brown butter chocolate chip cookies - featured image
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These cookies feature crispy edges with a rich, nutty brown butter flavor and gooey chocolate pockets, perfect for a quick and delicious treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (270 g) semisweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Stir occasionally, watching carefully as it foams and then begins to turn golden brown with nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool for 10 minutes (it should still be liquid but not hot).
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup (150 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar. Pour in the cooled browned butter and stir until well combined.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 tsp vanilla extract. Mix until smooth and creamy, about 2 minutes with a mixer.
  4. Prepare dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Gently fold in 1 1/2 cups (270 g) semisweet chocolate chips with a spatula until evenly distributed.
  7. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to control spreading for crispier edges.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet. Bake for 12-15 minutes until edges are golden brown and centers look set but still soft.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter slowly to avoid burning and achieve a nutty flavor. Chilling the dough helps control spreading and improves crispiness. Use quality chocolate chips for best melt and flavor. Avoid overbaking; cookies may look slightly underdone but will firm up while cooling.

Nutrition

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

Find it online: https://yumbelle.com/crispy-ultimate-brown-butter-chocolate-chip-cookies-recipe-easy-step-by-step-guide/