Crispy Edge Chewy Center Brown Butter Chocolate Chip Cookies
These cookies feature a perfect balance of crispy edges and a chewy, custardy center with a rich brown butter flavor. Easy to make with simple ingredients, they are a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 55-67 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12 oz) semi-sweet chocolate chips or mix with dark chocolate chunks
Instructions
- Brown the butter: Place 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma. Pour into a heatproof bowl and let cool for 10 minutes until still liquid but not hot.
- Mix sugars and browned butter: Add ¾ cup granulated sugar and ¾ cup packed brown sugar to the browned butter. Stir or beat by hand until combined and glossy.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract. Batter may look slightly curdled or loose.
- Combine dry ingredients: In a separate bowl, whisk 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until uniform.
- Mix wet and dry ingredients: Gradually add dry ingredients to wet, stirring gently until just combined. Dough will be soft and slightly sticky.
- Fold in chocolate chips evenly.
- Chill dough (optional but recommended): Cover and refrigerate dough for 30 minutes to 1 hour to control spread and improve texture.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough balls about 2 inches apart onto baking sheets using a cookie scoop or tablespoon.
- Bake for 10–12 minutes until edges are golden brown but centers still look soft. Rotate pans halfway if baking multiple trays.
- Cool cookies on baking sheet for at least 10 minutes before transferring to wire racks to finish cooling.
Notes
Use a light-colored pan to brown butter to watch color changes carefully. Chilling dough helps prevent excessive spreading and creates the chewy center with crispy edges. Avoid overbaking to maintain chewiness. For vegan adaptation, use dairy-free butter and flax eggs. For gluten-free, substitute with almond or oat flour but expect texture changes.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, crispy edges, easy cookie recipe, homemade cookies