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Brown Butter Chocolate Chip Cookies Recipe Perfect for Sea Salt Lovers

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These brown butter chocolate chip cookies feature a nutty, rich flavor with a perfect balance of sweet and salty, thanks to a sprinkle of flaky sea salt on top. They offer a chewy center with crisp edges, making them an irresistible treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, for browning
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (270g) chocolate chips or chunks (semi-sweet preferred)
  • About 1 tsp flaky sea salt (for sprinkling on top)

Instructions

  1. Brown the Butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, then turns a deep golden brown with a nutty aroma, about 5-7 minutes. Transfer immediately to a heatproof bowl to cool for 10 minutes.
  2. Mix Sugars and Butter: In a large bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed brown sugar. Pour in the cooled brown butter and whisk until well combined and smooth.
  3. Add Egg and Vanilla: Crack in 1 large egg (room temperature) and 1 tsp vanilla extract. Beat until glossy and fully incorporated, about 1-2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  5. Mix Dry into Wet: Gradually add dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in Chocolate: Stir in 1 1/2 cups (270g) chocolate chips or chunks evenly.
  7. Chill Dough (Optional but Recommended): Cover and chill for 30 minutes to 1 hour to develop flavor and prevent spreading.
  8. Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop Dough: Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart on the baking sheets.
  10. Sprinkle Sea Salt: Lightly sprinkle about 1/4 tsp flaky sea salt on each dough ball.
  11. Bake: Bake for 10-12 minutes until edges are golden and centers look set but soft. Watch carefully as cookies continue to set while cooling.
  12. Cool: Transfer cookies to a cooling rack after 5 minutes on the baking sheet. Serve warm or at room temperature.

Notes

Chilling the dough is optional but recommended to improve flavor and prevent spreading. Use a cookie scoop for even portions. Watch the butter carefully when browning to avoid burning. Adding flaky sea salt on top is essential for the signature salty crunch. For dairy-free or gluten-free versions, substitute vegan butter and dairy-free chocolate chips or use a 1:1 gluten-free flour blend.

Nutrition

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

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