Ultimate Crispy Brown Butter Chocolate Chip Cookies
These cookies offer the perfect balance of crispy edges and a chewy center with a rich, nutty brown butter flavor. Easy to make with simple pantry ingredients, they are a crowd-pleaser for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 2¼ cups (280g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt (preferably kosher salt)
- 1½ cups (270g) semi-sweet chocolate chips
- Optional: ½ cup chopped toasted pecans or walnuts
Instructions
- Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After 5-7 minutes, it will turn golden brown and smell nutty. Remove from heat and pour into a heat-safe bowl to cool slightly.
- Mix sugars and butter: Add ¾ cup granulated sugar and ¾ cup packed light brown sugar to the browned butter. Stir until combined and slightly cooled. Add 1 large egg and 1½ teaspoons vanilla extract. Mix until smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together 2¼ cups sifted all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Form the dough: Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing. Fold in 1½ cups chocolate chips and optional nuts if using.
- Chill the dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape and bake: Scoop dough using a tablespoon or cookie scoop, spacing about 2 inches apart on baking sheets. Bake for 12-15 minutes until edges are golden brown and centers look set but still soft.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling and crisp up.
Notes
Brown the butter carefully to avoid burning; watch for nutty aroma and brown specks. Chill dough at least 30 minutes to develop texture and flavor. Avoid overmixing flour to keep cookies tender. Baking time varies by oven; test one cookie first. Let cookies cool on baking sheet before moving to rack to set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, crispy cookies, chewy cookies, homemade cookies, easy cookie recipe