Thin & Crispy Brown Butter Cookies

Why you’ll these Thin & Crispy Brown Butter Cookies

1. Irresistibly crisp edges with a delicate snap
2. Deep, nutty flavour from perfectly browned butter
3. Light, thin texture that melts in your mouth
4. Easy to make with simple ingredients
5. Perfect balance of caramelised sweetness and buttery richness

How to make these Thin & Crispy Brown Butter Cookies

Ingredients

• 170g unsalted butter (¾ cup)
• 150g light brown sugar (¾ cup)
• 50g caster sugar (¼ cup)
• 1 large egg
• 1 tsp vanilla extract
• 190g plain flour (1½ cups)
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 100g chocolate chips (½ cup, optional)

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Instructions

Brown the butter

1. Melt butter in a pan over medium heat.
2. Continue cooking until it turns golden brown and smells nutty.
3. Remove from heat and let it cool for 10–15 minutes.

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Make the dough

1. Whisk brown butter with both sugars until glossy.
2. Add egg and vanilla, whisk until smooth.
3. Stir in flour, bicarbonate of soda, and salt.
4. Fold in chocolate chips (if using).

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Shape & bake

1. Preheat oven to 180°C (160°C fan) / 350°F.
2. Scoop small dough balls (about 30g each).
3. Place well spaced on a lined tray (they spread a lot!).
4. Bake for 10–12 minutes until edges are deep golden and crisp.

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Tips for Thin & Crispy Cookies

• Use melted/browned butter for maximum spread
• Don’t chill the dough as this keeps them thin
• Bake until edges are deeply golden for that crisp texture
• Leave to cool fully and they crisp up more as they set

Storage tips

1. Room temperature (best): Store in an airtight container for up to 5–7 days
2. Keep them crisp: Add a piece of kitchen paper or silica packet (food-safe) to absorb moisture
3. Avoid the fridge: It can soften the cookies and ruin the crisp texture
4. Re-crisp if needed: Bake at 160°C for 3–5 minutes, then cool completely
5. Freeze option: Freeze baked cookies for up to 2 months, then thaw and crisp in the oven if needed