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Crispy-Tender Brown Butter Chocolate Chip Cookies

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These bakery-style cookies feature a perfect balance of crispy edges and tender centers, enhanced by the nutty depth of browned butter. Easy to make with simple pantry ingredients, they deliver irresistible flavor and texture.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned until golden and nutty
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups (270g) chocolate chips or chunks (semi-sweet or bittersweet preferred)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir often as it melts, then continue cooking until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Transfer browned butter to a bowl and let cool for 10 minutes.
  2. Mix sugars and butter: Add granulated sugar and light brown sugar to the browned butter. Stir until combined and slightly glossy, about 1-2 minutes.
  3. Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract. Mix well until the batter is smooth and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and fine sea salt.
  5. Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, stirring gently but thoroughly, just until combined. Avoid overmixing.
  6. Fold in chocolate chips evenly through the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Use a cookie scoop or two spoons to drop 2-tablespoon-sized balls of dough onto the baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but still soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough is essential to prevent spreading and to develop flavor. Use fine sea salt for even seasoning and consider sprinkling a pinch on top before baking. If cookies spread too much, chill dough longer or add a tablespoon more flour. Cookies continue to cook on the baking sheet after removal from oven, so take them out when edges are golden but centers still look slightly underbaked.

Nutrition

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

Find it online: https://goldensimmer.com/crispy-tender-brown-butter-chocolate-chip-cookies-easy-bakery-style-recipe/