Brown Butter Chocolate Chip Cookies
These chocolate chip cookies get a nutty boost from browned butter, giving them a crunchy edge and a soft, gooey center. The recipe yields eight generous cookies that are perfect for a quick snack or a sweet finish to any meal.
Instructions
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Melt the butter in a pan and continue cooking until it turns a golden brown color, then set aside to cool slightly.
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In a large bowl combine the white sugar, dark brown sugar, egg, vanilla, kosher salt, and baking soda. Mix until the mixture reaches a ribbon‑like consistency.
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Add the all‑purpose flour and chocolate chips to the wet mixture. Stir until just combined.
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Scoop the dough into round balls and place them on a parchment‑lined baking sheet. Optionally sprinkle a pinch of finishing salt on each cookie.
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If desired, chill the dough balls for about 10 minutes.
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Bake at 350 °F for 10‑12 minutes, or until the edges are golden and the centers look set.
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Allow the cookies to cool on the sheet briefly, then transfer to a wire rack to cool completely before serving.
Video
“World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside” by Honeysuckle, watch on YouTube.
About this recipe
The cookies combine the classic flavor of chocolate chips with a buttery, slightly caramelized taste from the browned butter. The dough is mixed until ribbon‑like, then folded with flour and chips before being scooped onto a parchment‑lined sheet. A brief chill helps the cookies keep their shape, and a short bake at 350 °F creates the signature crisp edge while keeping the interior tender.
Serve them warm from the cooling rack with a glass of milk, or store in an airtight container for a few days of lasting freshness.
