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Crispy Thick Brown Butter Chocolate Chip Cookies

brown butter chocolate chip cookies - featured image
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These cookies feature crispy edges and a thick, chewy center with a rich, nutty brown butter flavor. Perfect for any occasion, they are quick and easy to make using simple pantry staples.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt 1 cup (227g) of unsalted butter. Stir constantly as it foams, then turns golden brown and smells nutty—about 5-7 minutes. Watch carefully to avoid burning. Transfer to a heatproof bowl and let cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup (150g) granulated sugar and 1 cup (220g) packed brown sugar. Add 2 large eggs, room temperature, and 2 teaspoons vanilla extract. Beat with a mixer or whisk until creamy and smooth, about 2 minutes.
  3. Incorporate browned butter: Slowly pour the cooled brown butter into the sugar and egg mixture, stirring continuously to combine.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix dry and wet: Gradually add the dry ingredients to the wet mixture, folding gently with a wooden spoon or spatula just until no streaks remain. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate chips: Stir in 2 cups (340g) of semi-sweet chocolate chips evenly throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
  8. Preheat oven and prep pans: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape the cookies: Scoop dough with a cookie scoop or tablespoon, about 2 tablespoons (30g) per cookie, and place on baking sheets spaced about 2 inches (5 cm) apart.
  10. Bake: Bake for 12-14 minutes until edges are golden and crisp but centers still look slightly soft. They’ll firm up as they cool.
  11. Cool: Remove from oven and transfer cookies to a wire rack to cool completely.

Notes

Use a light-colored pan to monitor butter browning. Chill dough for at least 2 hours or overnight for best results. Avoid overmixing after adding flour to keep cookies tender. If cookies spread too thin, chill dough longer or reduce oven temperature slightly. Remove cookies when edges are golden but centers still look soft.

Nutrition

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

Find it online: https://oracooks.com/crispy-thick-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-treats/