Print

Chewy Brown Butter Chocolate Chip Cookies with Sea Salt

chewy brown butter chocolate chip cookies - featured image
Print Recipe

These chewy chocolate chip cookies feature rich, nutty brown butter and a sprinkle of flaky sea salt for a perfect balance of sweet and salty. Easy to make and loved by all ages, they offer a soft center with crispy edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet or bittersweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Cream sugars and browned butter: Add 1 cup (200g) packed brown sugar and 1/2 cup (100g) granulated sugar to the browned butter. Mix until combined and slightly glossy.
  3. Add egg and vanilla: Crack in 1 large, room-temperature egg and 1 teaspoon vanilla extract. Beat until smooth 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 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain.
  6. Add chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
  8. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone mat.
  9. Scoop and sprinkle: Using a cookie scoop or tablespoon, drop dough balls 2 inches apart on the sheet. Lightly sprinkle flaky sea salt on top of each dough ball.
  10. Bake for 10-12 minutes until edges are set but centers remain soft.
  11. Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Watch the butter carefully when browning to avoid burning. Chilling the dough is optional but recommended for thicker cookies and better flavor. Use a cookie scoop for uniform size. The flaky sea salt on top adds a delightful contrast and enhances flavor.

Nutrition

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

Find it online: https://grubella.com/chewy-brown-butter-chocolate-chip-cookies-with-sea-salt-recipe-easy-and-perfect/