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Irresistible Brown Butter Chocolate Chip Cookies Recipe Perfect for Sea Salt Lovers

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These brown butter chocolate chip cookies with sea salt offer a nutty, rich flavor with a perfect salty-sweet contrast. They are quick to make, chewy inside with crisp edges, and perfect for sharing.

Ingredients

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

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it foams and then turns a golden brown with nutty aroma, about 5-7 minutes. Once it smells toasted and you see small brown flecks, remove from heat and transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large mixing bowl, combine 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar. Add the slightly cooled brown butter and mix well. Beat in 2 large eggs one at a time, followed by 2 teaspoons pure vanilla extract until glossy and fragrant.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  4. Form the dough: Gradually add the dry ingredients to the wet, mixing just until combined. Fold in 2 cups (340 g) chocolate chips gently but thoroughly.
  5. Prep for baking: Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each dough ball.
  6. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, rotating halfway through. Look for golden edges and slightly soft centers.
  7. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for 15-20 minutes if too soft or sticky before scooping. Use flaky sea salt on top for best flavor contrast. Avoid overmixing dough to keep cookies tender. Brown butter carefully to avoid burning.

Nutrition

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

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