Chewy Brown Butter Chocolate Chip Cookies with Crispy Edges
These chewy brown butter chocolate chip cookies feature crispy edges and a soft, indulgent center, combining classic comfort with a rich, nutty flavor from browned butter. Perfect for any occasion, they are quick, easy, and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, browned
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- 2¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1½ cups (270g) semi-sweet chocolate chips
- Optional: ½ cup (60g) chopped walnuts or pecans
Instructions
- Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as it melts, foams, and turns golden brown with brown specks. Remove from heat immediately and transfer to a heatproof bowl. Let cool about 5 minutes.
- In a large bowl, whisk together granulated sugar and light brown sugar. Add eggs and vanilla extract; beat until smooth and creamy.
- Slowly pour the warm browned butter into the sugar-egg mixture, stirring constantly to avoid cooking the eggs. Mix until smooth and shiny.
- In a separate bowl, whisk together flour, baking soda, and sea salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until combined. Avoid overmixing.
- Fold in chocolate chips and optional nuts.
- Optional: Cover dough and refrigerate for 30 minutes to 1 hour to improve flavor and texture.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough balls about 2 inches apart onto prepared baking sheets.
- Bake for 10-12 minutes until edges are golden brown but centers look slightly soft. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Brown the butter carefully to avoid burning; stir constantly and remove from heat once golden brown with nutty aroma. Chilling the dough is optional but recommended for better texture and flavor. Do not overbake; cookies should be taken out when edges are golden but centers still look soft as they firm up while cooling. Use parchment paper or silicone mats to prevent burning and ensure crisp edges. Spacing cookies well on the baking sheet helps maintain crispy edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Fat: 10
- Carbohydrates: 22
- Protein: 2
Keywords: brown butter, chocolate chip cookies, chewy cookies, crispy edges, easy cookies, homemade cookies, dessert, baking