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Crispy-Tender Brown Butter Chocolate Chip Cookies

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These extra thick brown butter chocolate chip cookies offer a perfect balance of crispy edges and tender, chewy centers with a rich, nutty flavor from browned butter.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned until nutty and fragrant
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter (about 6-8 minutes): In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as the butter foams, then begins to brown and smell nutty. Once it reaches a golden amber color with toasted bits, remove from heat immediately to prevent burning. Transfer browned butter to a heatproof bowl to cool slightly.
  2. Mix sugars and butter (5 minutes): In a large mixing bowl, combine the browned butter (still warm but not hot), ¾ cup (150g) granulated sugar, and 1 cup (220g) light brown sugar. Beat until smooth and creamy using an electric mixer or wooden spoon.
  3. Add eggs and vanilla (2 minutes): Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract. The mixture will look glossy and thick.
  4. Combine dry ingredients (3 minutes): In a separate bowl, whisk 3 cups (375g) sifted all-purpose flour, 1 teaspoon baking soda, and 1½ teaspoons salt.
  5. Incorporate dry ingredients (3-4 minutes): Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate chips (2 minutes): Gently fold 2 cups (340g) semi-sweet chocolate chips into the dough, making sure they’re evenly distributed without breaking them up.
  7. Chill dough (at least 30 minutes): Cover the bowl with plastic wrap and refrigerate. This step helps the dough firm up for extra thick cookies and prevents too much spread during baking.
  8. Preheat oven and prepare baking sheet (10 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
  9. Scoop dough and bake (12-15 minutes): Using a cookie scoop or two spoons, portion 3-tablespoon-sized dough balls spaced about 3 inches apart. Bake for 12 to 15 minutes until edges are golden and centers look set but still soft. The cookies will firm up as they cool.
  10. Cool on rack (15 minutes): Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to avoid soggy bottoms and preserve crisp edges.

Notes

Watch the brown butter carefully to avoid burning; remove from heat once golden amber with toasted bits. Chill dough at least 30 minutes for thick, chewy cookies. Bake one tray at a time for even baking. Use a cookie scoop for uniform size. Cookies firm up as they cool; remove from oven when edges are golden and centers look set but still soft.

Nutrition

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

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