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Perfect Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies have crispy edges, chewy centers, and a deep, nutty flavor from browned butter. Topped with flaky sea salt, they’re an irresistible treat that turns a happy accident into a go-to recipe.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1 ¼ cups (250g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt (e.g., Maldon or Jacobsen) for finishing

Instructions

  1. Brown the butter: Place the butter in a large skillet or saucepan over medium heat. Swirl occasionally as it melts. It will foam and crackle, then the foam subsides and brown specks form. When it smells nutty and the solids are deep amber (5-8 minutes), remove from heat immediately. Pour into a large mixing bowl, scraping all brown bits. Let cool 10-15 minutes until warm but not hot.
  2. Mix the sugars and butter: Add brown sugar and granulated sugar to the warm browned butter. Whisk vigorously for about 30 seconds until it looks like wet sand and is well combined.
  3. Add the eggs and vanilla: Add eggs one at a time, whisking well after each. Add vanilla extract and whisk until smooth, glossy, and slightly thickened (about 1 minute).
  4. Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, and kosher salt.
  5. Mix the dough: Add dry ingredients to wet ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in the chocolate: Add chocolate chips or chunks and fold until evenly distributed. Dough will be thick and slightly sticky.
  7. Chill the dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 72 hours.
  8. Preheat the oven: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place on prepared baking sheets, spacing 2 inches apart (about 24 cookies).
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers are just set and still slightly soft and puffy.
  11. Finish with salt: As soon as cookies come out of the oven, sprinkle with a pinch of flaky sea salt.
  12. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading and deepen flavor. Underbake slightly for chewy centers. Use good-quality chocolate. Flaky sea salt is non-negotiable for the finish.

Nutrition

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

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