Thin Brown Butter Chocolate Chip Cookies
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These Thin Brown Butter Chocolate Chip Cookies are so easy to make – No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty puddles of chocolate.
These Thin Brown Butter Chocolate Chip Cookies are everything a chocolate chip cookie should be!
Ingredients to Make Thin Brown Butter Chocolate Chip Cookies
“Scroll all the way down to recipe card for exact measurements and a printable option”
Unsalted butter- at room temperature
White sugar
Brown sugar
Vanilla extract
Eggs
All purpose flour- 2 cups only
Baking soda
Baking powder
Salt
Chocolate chips or chocolate chunks
Tips to Make the Best Thin Brown Butter Chocolate Chip Cookies
Brown the Butter:
Butter browns quickly, so don’t leave the stove unattended. The whole process should take about 5 minutes. Let the butter cool down completely before adding to the cookie dough. Melted butter helps the cookies to spread out and become flatter with crisp edges.
Measure the Flour Correctly:
The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup.
Sugar:
Another key trick is using 50:50 granulated sugar and brown sugar which will also help produce thin, flat and chewy cookies.
Creaming eggs, butter and sugar:
I use and electric mixture to cream the eggs, butter and sugar. I like to give this step extra time. I start with fluffing the egg with vanilla for 2 minutes, then I add sugar and cooled down browned butter and mix for another 2-3 minutes or until creamy.
Chocolate Chip:
This recipe calls for 1 1/2 cups, but if you want them to look like the ones in the pictures, you have to sprinkle extra chips on top after shaping them. The more the merrier, basically.
Don’t overmix the dough:
Fold in the dry ingredients until JUST combined.
Don’t over bake!
Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 15 minutes after removing them from the oven. The additional 15 minutes of rest will allow the under done middle to magically set up.
Looking for more cookie recipes? Here are some:
Chocolate Dipped Heart Cookies
Date Roll Cookies
M& Chocolate Chip Cookies
Melting Moments Cookies
Jam-Filled Cookies
These Thin & Chewy Chocolate Chip Cookies has the texture you’ll love and crave for the rest of your life!. Just wait until you smell them in the oven! Thin, chewy, and buttery heaven!!
If you make these Thin Browned Butter Chocolate Chip Cookies or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below.
How to Make Thin Brown Butter Chocolate Chip Cookies:
Thin Brown Butter Chocolate Chip Cookies
Ingredients
- 2 eggs
- 1 cup unsalted butter- 2 sticks at room temprature
- 1 tablespoon vanilla extract
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips or chocolate chunks
- 2 tablespoons flaked salt- for sprinkling after baking (optional)
Instructions
- Brown the butter: Cut butter into pieces, place in a large skillet over medium heat. Stir the butter the entire time. Once melted, the butter will begin to foam and sizzle, keep stirring until it turns golden brown- The whole process from start will take 5 minutes. Let the browned butter cool down completely before adding to the cookie dough. Pouring into a glass cup will help it cool faster.
- Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
- In a large bowl, whisk flour, baking powder, baking soda and salt very well.
- With a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs and vanilla extract until bubbly.
- Add white and brown sugar and beat for another two minutes, until creamy.
- Add cooled browned butter and beat for another two minutes.
- Fold in flour, baking powder, baking soda and salt mixture with a rubber spoon just until combined.
- Mix in the chocolate chips or chunks (or both).
- Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
- Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
- Remove from the oven and let the cookies rest for at least 15 minutes.
- . Repeat the same process for the rest of the dough.
- Sprinkle lightly with coarse flake sea salt if you'd like and enjoy!
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 2g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I made these brown butter chocolate chip cookies today and boy they were so delicious, I couldn’t stop myself from eating them. I added chopped pecans to the batter. Thank you for the recipe. I will make them for the holidays, my grandkids will go nuts over them!
Ah so nice to hear this! They’re my favorite too!