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Perfect Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies with sea salt are the ultimate crowd-pleaser. With nutty, toasty depth from browned butter and a perfect balance of sweet and salty, they deliver crispy edges, chewy centers, and melty chocolate in every bite.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup packed (200g) brown sugar (light or dark)
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 cups (340g) chocolate chips or chunks (semi-sweet and/or dark)
  • Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

  1. Brown the butter: Cut butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns golden amber with brown specks (5-7 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix sugars and butter: In a large bowl, combine cooled brown butter with brown sugar and granulated sugar. Beat with a mixer on medium speed for about 2 minutes until it looks like wet sand and is slightly lighter in color.
  3. Add egg, yolk, and vanilla: Add whole egg and extra yolk one at a time, mixing well after each. Add vanilla and mix until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Mix dough: Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate: Add chocolate chips or chunks and fold in with a spatula until evenly distributed.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
  8. Preheat oven: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop dough: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place 2 inches apart on prepared sheets. Optionally, press extra chocolate chips on top.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  11. Add sea salt and cool: As soon as cookies come out of the oven, sprinkle a pinch of flaky sea salt on each. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from the browning butter—it can burn quickly. Let the butter cool properly before adding to sugars. Chilling the dough is crucial to prevent spreading. Underbake slightly for chewy centers. For best results, use a light-colored pan and bake one sheet at a time.

Nutrition

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

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