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Crispy Brown Butter Chocolate Chip Cookies Recipe with Sea Salt

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These cookies feature a nutty, caramel flavor from brown butter, with crispy edges, a chewy center, and a sprinkle of sea salt for the perfect balance of sweet and savory.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup packed (165g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt (plus extra for sprinkling)
  • 1 ½ cups (270g) high-quality semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (225g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, then starts to foam and brown. Once it smells nutty and has golden-brown specks, remove from heat immediately. Transfer to a bowl and cool for 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: In a large bowl, combine ¾ cup (150g) granulated sugar and ¾ cup packed (165g) brown sugar. Pour in the browned butter and whisk until smooth and glossy.
  3. Add egg and vanilla: Crack in 1 large room-temperature egg and 1 teaspoon vanilla extract. Mix well until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined.
  6. Fold in chocolate chips: Stir in 1 ½ cups (270g) semi-sweet chocolate chips evenly throughout the dough.
  7. Chill the dough (optional): Cover and chill dough for 30 minutes for thicker, chewier cookies.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop and bake: Drop dough balls about 2 inches apart on baking sheets. Sprinkle a pinch of sea salt on each. Bake for 10-12 minutes until edges are golden brown but centers look soft.
  10. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

Watch the butter closely when browning to avoid burning. Use a light-colored pan for better color visibility. Sprinkle sea salt on top before baking for a perfect sweet-salty balance. Chilling dough is optional but recommended for thicker cookies. Remove cookies from oven when edges are golden but centers look slightly underdone for a soft center.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, crispy cookies, chewy cookies, easy cookie recipe, homemade cookies

Find it online: https://lenatable.com/crispy-brown-butter-chocolate-chip-cookies-recipe-with-sea-salt-easy-and-perfect/