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Irresistible Brown Butter Chocolate Chip Cookies Recipe with Crispy Edges Perfect for Baking

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These brown butter chocolate chip cookies feature crispy edges and a soft, gooey center with a deep, caramelized flavor from carefully browned butter. Perfect for any occasion, they are quick to make and loved by all.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g, packed) light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 cups (340 g) semisweet chocolate chips

Instructions

  1. Brown the butter (about 7-10 minutes): Place 1 cup (227 g) of unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as the butter melts, foams, and then starts to brown, releasing a nutty aroma. Once it turns golden brown with small brown specks, remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and eggs (5 minutes): In a large bowl, combine ¾ cup (150 g) granulated sugar and ¾ cup (165 g) packed light brown sugar. Add 2 large eggs (room temperature) and 2 tsp vanilla extract. Beat with an electric mixer or whisk until creamy and smooth.
  3. Add cooled brown butter: Slowly pour the browned butter into the sugar-egg mixture, stirring gently with a rubber spatula to incorporate all the browned bits for extra flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280 g) all-purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt.
  5. Mix dry ingredients into wet: Gradually add the flour mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep cookies tender.
  6. Stir in chocolate chips (2 cups / 340 g): Fold in the chips evenly throughout the dough.
  7. Chill dough (optional but recommended, 30 minutes): Cover the dough and chill in the fridge to help control spreading during baking and intensify flavors.
  8. Preheat oven to 350°F (175°C): Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough onto sheets: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart. For extra crispy edges, flatten the dough slightly with your fingers.
  10. Bake for 12-15 minutes: Cookies should be golden brown on the edges but still soft in the center. Don’t overbake—cookies continue to set as they cool.
  11. Cool on baking sheet 5 minutes: Let cookies rest on the sheet before transferring to a cooling rack to finish cooling completely.

Notes

Chill dough for at least 30 minutes to control spreading and intensify flavor. Use parchment or silicone mats to prevent sticking. Watch the butter carefully when browning to avoid burning. For extra crispy edges, flatten dough balls slightly before baking. Variations include adding nuts, caramel bits, or spices. For vegan or gluten-free versions, substitute ingredients as noted.

Nutrition

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

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