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Crispy and Chewy Brown Butter Chocolate Chip Cookies

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These bakery-style cookies feature a perfect balance of crispy edges and chewy centers, enhanced by the rich, nutty flavor of browned butter and melty chocolate chips.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1 cup packed (220 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340 g) semi-sweet chocolate chips or a mix of semi-sweet and dark

Instructions

  1. Place 1 cup (227 g) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a heat-proof spatula as the butter melts. It will foam, then the milk solids will brown and smell nutty, about 5–7 minutes. When golden amber with brown specks, remove from heat immediately. Transfer to a heatproof bowl and let cool for 10 minutes.
  2. Add 3/4 cup (150 g) granulated sugar and 1 cup (220 g) light brown sugar to the cooled browned butter. Beat with a hand mixer or stand mixer on medium speed until combined and slightly fluffy, about 2 minutes.
  3. Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons pure vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Slowly add dry ingredients to the wet mixture in batches, mixing on low speed just until no flour streaks remain. Avoid overmixing.
  6. Gently fold in 2 cups (340 g) chocolate chips using a spatula, ensuring even distribution without breaking them.
  7. Optional: Cover dough with plastic wrap and chill for at least 30 minutes to mature flavors and control spread.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart on baking sheets. Gently flatten each dough ball slightly with fingers for a bakery-style look.
  10. Bake for 10–12 minutes until edges are golden brown and centers look just set but still soft. Cookies will firm up as they cool.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan for browning butter to monitor color changes and avoid burning. Chilling dough for at least 30 minutes improves texture and flavor. If cookies spread too thin, chill dough longer or reduce oven temperature slightly. Flatten dough balls for a bakery-style look. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use a dairy-free butter substitute that browns well.

Nutrition

Keywords: brown butter, chocolate chip cookies, crispy edges, chewy center, bakery style, easy cookies, homemade cookies

Find it online: https://zorbmeal.com/crispy-and-chewy-brown-butter-chocolate-chip-cookies-recipe-easy-bakery-style/