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Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies feature a perfect balance of rich butteriness, deep chocolate, and a salty contrast from flaky sea salt. They have a crispy edge with a soft, chewy center and come together in just 5 easy steps.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, browned until golden and fragrant
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup packed (165 grams) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 grams) semi-sweet or bittersweet chocolate chips
  • About 1 teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. Place 1 cup (226 grams) of unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts and foams. After about 5–7 minutes, when the milk solids turn golden brown and a nutty aroma fills your kitchen, remove from heat immediately to avoid burning. Transfer the browned butter to a heatproof bowl and let it cool for 10 minutes.
  2. In a large bowl, combine 3/4 cup (150 grams) granulated sugar and 3/4 cup (165 grams) packed brown sugar. Pour in the cooled browned butter and mix well using an electric mixer or whisk until the mixture is smooth and creamy, about 2 minutes.
  3. Beat in 2 large eggs, one at a time, incorporating fully before adding the next. Stir in 2 teaspoons of pure vanilla extract. The batter should look glossy and thick.
  4. In a separate bowl, whisk together 2 1/4 cups (280 grams) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this to the wet mixture in thirds, stirring gently after each addition to avoid overmixing.
  5. Add 2 cups (340 grams) of chocolate chips and fold them in with a spatula until evenly distributed. The dough will be thick and sticky.
  6. Cover the dough and refrigerate for at least 30 minutes (optional but recommended) to help prevent spreading and deepen the flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough balls about 2 tablespoons (30 grams) each onto the sheets, spacing them 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
  8. Bake for 10–12 minutes or until edges are golden brown but centers still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown butter can go from perfect to burnt quickly, so stir constantly and watch for a nutty aroma. Avoid overmixing after adding flour to keep cookies tender. Chilling dough is optional but recommended for better flavor and less spreading. Use a cookie scoop for uniform size. If cookies spread too much, chill dough longer or add a tablespoon more flour. Don’t skip the flaky sea salt sprinkle for the best flavor contrast.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, easy cookies, chewy cookies, crispy edges, baking, dessert

Find it online: https://dahliadishes.com/brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-sea-salt-cookies/