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Irresistible Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies with sea salt offer a nutty, caramel-like depth of flavor with a perfect chewy texture and a salty contrast that makes them irresistible.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned slowly
  • ¾ cup (150g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt plus extra flaky sea salt for sprinkling
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter (about 5-7 minutes): In a heavy-bottomed pan, melt 1 cup (225g) unsalted butter over medium heat. Stir frequently as it foams, then begins to turn golden with little brown flecks. Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter (about 5 minutes): In a large bowl, combine ¾ cup (150g) granulated sugar and 1 cup (220g) packed brown sugar. Pour in the warm browned butter and whisk until smooth.
  3. Add eggs and vanilla (2 minutes): Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until creamy.
  4. Combine dry ingredients (3 minutes): In a separate bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Incorporate dry into wet (3-4 minutes): Gradually add dry ingredients to wet mixture, mixing gently with a spatula until just combined.
  6. Fold in chocolate chips (2 minutes): Add 2 cups (340g) chocolate chips and fold evenly into the dough.
  7. Chill dough (optional, 30 minutes): Cover and refrigerate dough to prevent spreading and improve flavor depth.
  8. Preheat oven and prepare baking sheet (5 minutes): Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone mat.
  9. Scoop and bake (10-12 minutes): Place dough balls about 2 inches apart on baking sheet. Sprinkle each with flaky sea salt. Bake 10-12 minutes until edges are golden and centers slightly soft.
  10. Cool and enjoy (at least 10 minutes): Let cookies cool on baking sheet for 5 minutes, then transfer to cooling rack.

Notes

Brown the butter slowly and watch carefully to avoid burning. Use room temperature eggs for better dough texture. Chill dough for best results but can be skipped if short on time. If dough is too loose after chilling, add a tablespoon or two of flour. Start checking cookies at 10 minutes to avoid overbaking. For extra chew, add a tablespoon of corn syrup or honey to wet ingredients.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, easy cookies, homemade cookies, chewy cookies, nutty flavor

Find it online: https://novanosh.com/irresistible-brown-butter-chocolate-chip-cookies-with-sea-salt-easy-homemade-recipe/