Favorite Browned Butter Chocolate Chip Cookies
Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.
Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, melty little puddles of chocolate chips and sprinkles of just enough salt to cut the sweetness and make you feel like you could probably eat 5 of them.
My first favorite thing about these browned butter chocolate chip cookies is that they combine the best of both the thin-cookie and thick-cookie worlds with that satisfying little crunch around the edge AND underbaked centers that are thick enough to really sink your teeth into. Best. Of. Both. Worlds.
My second favorite thing about these cookies is that they also just shine, and I mean really shine, with rich, deep, caramelly flavor thanks to a whole lot of browned butter.
1 cup unsalted butter (2 sticks)
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla
2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chocolate chips or chocolate chunks