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
- All purpose flour- 2 cups only
- Baking soda
- Baking powder
- 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.
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.
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.
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.
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