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Ultimate Crispy-Tender Brown Butter Chocolate Chip Cookies

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These cookies feature a perfect balance of crispy edges and tender, gooey centers with a rich, nutty flavor from browned butter. Easy to make with simple pantry staples, they are a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ½ cup (100 g) granulated sugar
  • ¾ cup (165 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1½ tsp vanilla extract
  • 2 cups (240 g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1¾ cups (300 g) chocolate chips (semi-sweet or bittersweet)
  • Optional: ¼ cup (30 g) toasted nuts (walnuts or pecans)
  • Optional: flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with nutty aromas. Remove from heat immediately once browned and pour into a heatproof bowl. Let cool for 5 minutes.
  2. Mix sugars and egg: In a large bowl, combine ½ cup granulated sugar and ¾ cup light brown sugar. Add 1 large egg and 1½ tsp vanilla extract. Beat until smooth and fluffy.
  3. Combine butter and sugar mixture: Slowly drizzle the warm browned butter into the sugar and egg mixture while mixing on low speed.
  4. Whisk dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, ½ tsp baking soda, and ½ tsp fine sea salt.
  5. Fold dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold in 1¾ cups chocolate chips evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover dough with plastic wrap and refrigerate for 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Drop rounded tablespoons of dough onto prepared sheets, spacing at least 2 inches apart. Optionally sprinkle flaky sea salt on top. Bake for 10-12 minutes until edges are golden and centers look set but soft.
  10. Cool and enjoy: Let cookies cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

Keep stirring butter while browning to avoid burning. Use a light-colored pan to monitor color changes. Add browned butter warm, not hot, to avoid scrambling eggs. Chill dough to control spreading and deepen flavor. Adjust baking time based on your oven. For vegan adaptation, use vegan butter and a flax egg. For gluten-free, substitute almond flour but expect texture differences.

Nutrition

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

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