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Crispy Brown Butter Chocolate Chip Cookies Recipe with Chewy Centers Easy and Perfect

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These cookies feature crispy edges with irresistibly chewy centers, enhanced by the nutty, caramel-like flavor of browned butter. Quick and easy to make, they are perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g, packed) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340 g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227 g) of unsalted butter into a medium saucepan over medium heat. Stir constantly as the butter melts, then begins to foam and turn golden brown (about 6-8 minutes). Remove from heat immediately to avoid burning. Transfer the browned butter to a large mixing bowl and let it cool for 5 minutes — it should be warm, not hot.
  2. Mix sugars and eggs: Add ¾ cup (150 g) granulated sugar and ¾ cup (165 g, packed) light brown sugar to the browned butter. Stir until combined. Then, whisk in 2 large room temperature eggs and 2 teaspoons pure vanilla extract until smooth and glossy (about 2 minutes).
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  4. Incorporate dry into wet: Gradually add the dry mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cookies tender.
  5. Add chocolate chips: Fold in 2 cups (340 g) semi-sweet chocolate chips evenly throughout the dough.
  6. Chill the dough (optional but recommended): Cover and refrigerate for at least 30 minutes to prevent excessive spread and deepen the flavor.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a cookie scoop or spoon, drop dough balls about 2 tablespoons (30 g) each onto the baking sheets, spaced 2 inches apart. Bake for 12-14 minutes or until edges are golden brown and centers look set but still soft.
  9. Cool down: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Pay close attention when browning the butter to avoid burning. Chilling the dough helps maintain chewy centers and crispy edges. Avoid overmixing the dough to keep cookies tender. Baking rack should be in the middle of the oven for even cooking. Let cookies rest on baking sheet before transferring to wire racks.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, crispy edges, chewy centers, easy cookie recipe, homemade cookies

Find it online: https://lunafeast.com/crispy-brown-butter-chocolate-chip-cookies-recipe-with-chewy-centers-easy-and-perfect/