Crispy edges and soft center make the best cookies. Try this recipe and if you follow all my steps they will be perfect. Recipe Thin & Chewy Browned Butter Chocolate Chip Cookies Crispy golden edges, Soft, chewy centers , Rich, nutty brown-butter flavor makes about 12-14 cookies Oven: 350°F (175°C) | Bake: 15 minutes Ingredients Unsalted butter 1/2 cup (113 g), before browning Water 1 tablespoon, added after browning Brown sugar 1/2 cup packed (100 g) Granulated sugar 1/2 cup (100 g) Large egg + egg yolk 1 whole egg + 1 additional yolk Vanilla extract 2 teaspoons All-purpose flour 11/4 cups (150 g) Baking soda 1/2 teaspoon Salt 1/2 teaspoon Semisweet chocolate chips or bar 1 cup (170 g) Flaky sea salt Optional, for finishing Method 1. Brown the butter: Melt butter in a light-colored pan over medium heat. Stir as it foams; remove when the milk solids turn amber and smell nutty. Immediately pour into a heat-safe bowl, including the browned bits. 2. Restore moisture: Carefully stir 1 tablespoon water into the butter (it may sputter). Cool until warm, not hot. 3. Mix wet ingredients: Whisk in both sugars for 30-45 seconds. Add the egg, extra yolk, and vanilla; whisk until smooth without whipping in lots of air. 4. Add dry ingredients: Fold in flour, baking soda, and salt only until no dry flour remains. Fold in chocolate. 5. Chill and shape: Refrigerate 30 minutes. Scoop 2-tablespoon portions onto a cool parchment-lined sheet, leaving 3 inches between them. Slightly flatten each mound. 6. Bake: Bake at 350°F for about 10-12 minutes, until edges are golden and centers look slightly soft. Baking times vary by oven. 7. Finish: Tap the baking sheet gently once on a heat-safe counter for crinkled tops. Sprinkle with flaky salt if desired. Cool on the sheet 8-10 minutes before moving. Thank me later 🥰 — @justusseasonings sur TikTok