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Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies with a sprinkle of flaky sea salt offer a perfect balance of sweet and salty, with a rich, toasty caramel flavor and a soft, chewy texture.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir occasionally as it foams and then begins to brown—look for a golden amber color and a nutty aroma. This usually takes about 5-7 minutes. Remove from heat as soon as brown bits form. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and butter: Once the butter has cooled slightly but is still liquid, combine it with 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar in a large bowl. Use an electric mixer or whisk to blend until smooth and slightly creamy, about 2-3 minutes.
  3. Add eggs and vanilla: Beat in 2 large room temperature eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Gradually add this to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
  5. Fold in chocolate chips: Gently fold in 2 cups (340g) semi-sweet chocolate chips or chunks, ensuring even distribution.
  6. Portion and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart. Sprinkle a pinch of flaky sea salt on each dough ball before baking.
  7. Bake for 10-12 minutes: Bake until edges are golden but centers still look slightly soft. Cookies will firm up as they cool. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.

Notes

Watch the butter carefully while browning to avoid burning. Do not overmix the dough to keep cookies tender. Sprinkling flaky sea salt just before baking adds a delightful salty crunch. Chilling dough is optional but can help prevent spreading. Dough can be frozen for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/brown-butter-chocolate-chip-cookies-recipe-easy-5-step-guide-with-sea-salt/