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Crispy Brown Butter Chocolate Chip Cookies Levain-Style Recipe Made Easy

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A Levain-style chocolate chip cookie recipe featuring browned butter for a rich, nutty flavor with crispy edges and a dense, chewy center. Perfect for cozy evenings and indulgent moments.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 ½ cups (270g) mixed semi-sweet and bittersweet chocolate chips
  • Optional: ½ cup chopped toasted walnuts or pecans

Instructions

  1. Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, then begins to foam and turn golden brown with tiny brown specks. Remove from heat and pour into a bowl to cool for about 10 minutes.
  2. In a large mixing bowl, combine ¾ cup (150g) granulated sugar and ¾ cup (165g) light brown sugar. Pour in the cooled brown butter and whisk until smooth.
  3. Crack in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
  4. In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Gradually add the dry ingredients to the wet, stirring gently with a silicone spatula until just combined.
  6. Add 1 ½ cups (270g) mixed chocolate chips and optional ½ cup chopped toasted nuts. Fold gently until evenly distributed.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, ideally overnight.
  8. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Use a large cookie scoop or hands to form dough balls about 4 tablespoons (60g) each. Place them on the baking sheet spaced at least 3 inches apart.
  10. Bake for 14-16 minutes until edges are dark golden brown and crisp but centers look slightly underbaked and soft.
  11. Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Keep stirring butter over medium heat to avoid burning; cool browned butter before mixing with eggs; chill dough at least 1 hour to prevent spreading and achieve thick, chewy texture; bake at 375°F for crisp edges and soft centers; remove cookies when centers look slightly underbaked to avoid hard cookies; add a slice of bread to storage container to maintain crisp edges; dough can be frozen and baked from frozen with extra baking time.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, Levain-style cookies, crispy cookies, chewy cookies, homemade cookies, easy cookie recipe

Find it online: https://eliplate.com/crispy-brown-butter-chocolate-chip-cookies-levain-style-recipe-made-easy/