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Crispy Brown Butter Chocolate Chip Cookies

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These cookies are crispy around the edges and chewy in the center, featuring a deep, nutty flavor from browned butter and melty chocolate chunks. Perfect for quick, easy homemade treats that satisfy any cookie craving.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned carefully until golden and nutty-smelling
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups chocolate chips or chunks (semi-sweet or bittersweet)

Instructions

  1. Brown the butter: Place 1 cup (2 sticks) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foam forms. Keep stirring until the butter turns golden brown and smells nutty—roughly 5-7 minutes. Be careful not to burn it! Transfer the browned butter to a large bowl and let it cool for 10 minutes.
  2. Mix sugars and eggs: Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar to the browned butter. Stir until smooth. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract. This should take about 3 minutes for a creamy texture.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until evenly mixed.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Stop once no flour streaks remain to avoid tough cookies.
  5. Add chocolate: Fold in 1 1/2 cups chocolate chips or chunks evenly throughout the dough.
  6. Chill the dough: Refrigerate the dough for at least 30 minutes to help flavors meld and prevent excessive spreading during baking.
  7. Preheat oven and prepare baking sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Use a cookie scoop or tablespoon to place rounded dough balls about 2 inches apart on baking sheets. Bake for 12-14 minutes, until edges are golden and centers look set but soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Chill dough for at least 30 minutes to prevent spreading. Rotate baking sheets halfway through baking for even browning. Cooling cookies on the baking sheet before transferring helps maintain crispy edges and chewy centers. For vegan or gluten-free versions, substitute ingredients as noted in variations.

Nutrition

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

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