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Crispy-Tender Brown Butter Chocolate Chip Cookies

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These cookies are crispy on the edges and tender inside, featuring a rich nutty flavor from browned butter and gooey semi-sweet chocolate chips. Perfect for beginners and quick to make.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 ½ cups (315 g) all-purpose flour (or 1:1 gluten-free baking flour for gluten-free option)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups (340 g) semi-sweet chocolate chips
  • Pinch of flaky sea salt (optional, for sprinkling on top before baking)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently until it foams, then turns golden brown with small brown specks and smells nutty (about 7-10 minutes). Immediately transfer to a heatproof bowl and cool for 10 minutes.
  2. Mix sugars and browned butter: Add granulated sugar and light brown sugar to the cooled browned butter. Use an electric mixer or whisk to combine until smooth and slightly fluffy (about 3 minutes).
  3. Add eggs and vanilla: Break in eggs one at a time, mixing well after each addition. Stir in pure vanilla extract until mixture is glossy and thick (about 2 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt (about 2 minutes).
  5. Mix dry ingredients into wet: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing (1-2 minutes).
  6. Fold in chocolate chips evenly. Reserve some to press on top if desired (1 minute).
  7. Chill the dough (optional but recommended): Cover and chill in the fridge for 30 minutes to control spread and intensify flavor.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats (5-10 minutes).
  9. Scoop dough: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on baking sheets. Optionally sprinkle flaky sea salt on top (3 minutes).
  10. Bake for 10-12 minutes until edges are golden brown and centers look set but soft. Do not overbake.
  11. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Use room temperature eggs for better mixing. Chill dough if possible to control spread and improve texture. Pull cookies from oven when edges are golden but centers still soft; they firm up as they cool. Optional flaky sea salt on top adds a gourmet touch.

Nutrition

Keywords: brown butter, chocolate chip cookies, crispy edges, tender center, easy cookies, beginner recipe, homemade cookies, nutty flavor

Find it online: https://blixfood.com/crispy-tender-brown-butter-chocolate-chip-cookies-recipe-easy-and-perfect-for-beginners/