Browned-Butter Crinkly Chewy Choc Chip Cookies

🍪 Browned Butter, Crinkly, Chewy Perfection

If you’ve ever wanted bakery-style chocolate chip cookies without the mixer or fancy tools, this one’s for you! These Browned-Butter Crinkly Chewy Choc Chip Cookies bring together the best of every cookie texture — crisp edges, chewy middles, and molten chocolate pockets that make you swoon 🤎.

The secret? Browned butter, that nutty golden magic that deepens every note of caramel and toffee. A quick chill later, you’ll have beautifully wrinkled, chewy cookies that stay soft for days (if they last that long!).

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🔥 Why You’ll Love This Recipe

• No mixer needed — just a whisk and a bowl.
• Browned butter flavour bomb 🧈 adds depth and richness.
• Crinkly, chewy texture from the chill + “tray bang” method.
• Freezer-friendly for instant cookie cravings anytime.
• Perfect balance of salty, sweet, buttery bliss.

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🧈 Step 1: Brown the Butter

Start with unsalted butter and cook it gently until the milk solids at the bottom turn deep golden brown and smell nutty.
Once it foams and quiets, remove from heat and add a splash of cold water — it will hiss, restoring lost moisture from browning. Let it cool a bit before mixing.

💡 Tip: Watch closely near the end — browned butter goes from perfect to burnt fast!

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🍯 Step 2: Whisk & Mix the Dough

Whisk together your browned butter, granulated sugar, and dark brown sugar until glossy.
Add the cold egg (straight from the fridge) and vanilla extract, whisking vigorously until lighter in colour.
Stir in baking soda, salt, and then fold in your flour with a spatula — no overmixing.

Finally, fold in chunks of semi-sweet chocolate (or your favourite mix-ins like toffee bits or walnuts).

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🧊 Step 3: Chill for Crinkles

Scoop into golf ball–sized portions or use a #20 cookie scoop (3 tbsp).
Chill for at least 30 minutes — this step helps control spread and creates those signature wrinkled tops.
You can also freeze the dough balls and bake straight from frozen later.

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🔔 Step 4: Bake & Bang

Bake at 175°C / 350°F for 10–12 minutes until the edges are set but the centres still look puffed and soft.
Immediately bang the tray once or twice on the counter — this helps create those gorgeous ripples and crinkly tops.

Finish with a pinch of flaky sea salt for contrast. Let cool slightly, then transfer to a wire rack.

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✨ Cookie Science: Why Browned Butter Works

When you brown butter, its milk solids caramelize, adding nutty, toffee-like complexity that you can’t get from plain melted butter.
Combined with dark brown sugar, it enhances chewiness and gives that glossy finish that makes these cookies photo-ready and dangerously addictive 😋.

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🧂 Pro Tips for Perfect Cookies

✅ Brown deeply but don’t burn — golden, not black.
✅ Chill at least 30 mins (overnight = more wrinkles).
✅ Bake 6 cookies per tray for even spreading.
✅ Tap the tray right after baking for maximum crinkle.
✅ Sprinkle flaky salt while warm to balance sweetness.

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🍫 Make-Ahead Magic

These cookies are freezer-friendly! Portion, freeze solid, and stash in a bag — bake straight from frozen when the craving hits.
They’ll come out just as chewy and crinkly with a couple of extra minutes in the oven.

Perfect for last-minute guests, bake sales, or midnight snacks 🕛.

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💬 What Bakers Are Saying

⭐⭐⭐⭐⭐ “I’ve been baking cookies for 50 years and this one’s an instant keeper — browned butter plus flaky salt = perfection.” — Patricia F.

⭐⭐⭐⭐⭐ “Made a double batch for the basketball team — not a single cookie left. Easy to scale and perfect texture!” — Coach’s Baker (Illinois)

⭐⭐⭐⭐⭐ “Made it with my teens — loved the science lesson and the crinkly tops 😂.” — Danielle

⭐⭐⭐⭐⭐ “Don’t be shy with browning the butter — and bang that tray after baking for the best wrinkles!” — Phoenix

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❓FAQ

Q: Can I skip chilling the dough?
A: You can, but chilling helps with even spreading, flavour development, and those irresistible ripples.

Q: Only have table salt?
A: Use ½ tsp instead of 1 tsp kosher salt, then finish with flaky salt after baking for contrast.

Q: Can I freeze the dough balls?
A: Absolutely — freeze until solid, then bake from frozen (add 2–3 minutes).

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🧁 Final Thoughts

These Browned-Butter Crinkly Chewy Choc Chip Cookies aren’t just cookies — they’re therapy in a bite. The crisp-meets-chewy combo, rich aroma of toasted butter, and pockets of molten chocolate make them impossible to stop at one.

Whether you’re baking for a crowd or hoarding a secret stash, this recipe delivers pure cookie joy — one bowl, zero fuss, infinite satisfaction 🍪❤️.