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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies feature crispy edges and a rich, nutty flavor from browned butter, creating a perfect balance of gooey centers and crunchy edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226g) of unsalted butter. Stir frequently as the butter foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning — once browned, immediately remove from heat and transfer to a large mixing bowl to cool for 10 minutes.
  2. Mix sugars and eggs: Add 3/4 cup (150g) granulated sugar and 3/4 cup (165g) light brown sugar to the browned butter. Stir until combined. Beat in 2 large eggs (room temperature) one at a time, then add 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Add chocolate chips: Fold in 2 cups (340g) semi-sweet chocolate chips until evenly distributed.
  6. Chill the dough: Cover the bowl with plastic wrap and chill for at least 30 minutes (or 15 minutes in the freezer if in a rush).
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Drop rounded tablespoons of dough about 2 inches apart onto prepared baking sheets. Bake for 12-14 minutes or until edges are golden and crisp but centers still look slightly soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Stir butter constantly while browning to avoid burning. Chill dough to prevent spreading and achieve chewy centers with crispy edges. Rotate baking sheets halfway through baking for even cooking. Remove cookies when edges are set but centers still soft; they firm up while cooling.

Nutrition

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

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