Absolutely — here’s a rich, chewy chocolate-chip cookie recipe with crisp edges and a soft center. Brown butter gives these a deeper, nutty flavor, while chilling the dough helps control spreading and improves texture. (Food Network)
🍪 Can’t Stop Baking These Cookies!
Brown Butter Chocolate Chip Cookies
Makes about 12–14 large cookies
Ingredients
- 115 g (½ cup) unsalted butter
- 100 g (½ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 160 g (1¼ cups) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150–175 g chocolate chips or roughly chopped chocolate
- Flaky sea salt, optional
Instructions
1. Brown the butter
Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it foams and develops golden-brown bits with a nutty aroma. Remove from the heat and let it cool until warm, not hot.
2. Mix the wet ingredients
Whisk the brown butter, brown sugar and granulated sugar together. Add the egg and vanilla and whisk until smooth.
3. Add the dry ingredients
Add the flour, baking soda and salt. Mix just until no dry flour remains. Don’t overmix.
4. Add the chocolate
Fold in the chocolate chips or chopped chocolate, reserving a few pieces for the tops.
5. Chill the dough
Cover and refrigerate for at least 30–60 minutes. For an even deeper flavor and thicker cookies, chill it longer.
6. Shape
Heat the oven to 175°C / 350°F. Line a baking sheet with parchment paper. Scoop the dough into balls and leave plenty of space between them.
7. Bake
Bake for approximately 10–13 minutes, until the edges are golden but the centers still look slightly soft. They’ll continue to set as they cool. A preheated oven and careful timing are important for getting crisp edges and soft centers. (Food Network)
8. Finish
Immediately press a few extra chocolate pieces onto the tops and sprinkle lightly with flaky sea salt.
Let the cookies sit on the baking sheet for about 10 minutes, then transfer them to a rack.
⭐ The secret to amazing cookies
Don’t wait until the centers look completely baked. Slightly underbaked-looking centers = soft, chewy cookies once they’ve cooled.
Store completely cooled cookies in an airtight container for up to about 3–5 days.
Warning: Brown butter can burn quickly, so watch it closely. If it starts smoking heavily or the milk solids become very dark, it can taste bitter. (Food Network)
If you want, I can also give you a bakery-style version with extra-thick, gooey centers and lots of melted chocolate.
