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Irresistible Brown Butter Chocolate Chip Cookies Recipe with Sea Salt

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These brown butter chocolate chip cookies with sea salt offer a perfect balance of rich, nutty butter flavor, melty chocolate, and a touch of sea salt for a sweet-salty contrast. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • Flaky sea salt for topping

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and then starts to brown. After 5–7 minutes, when you see small brown flecks and smell a nutty aroma, remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and egg: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1/2 cup (110g) light brown sugar. Add 1 large egg and 1 1/2 tsp vanilla extract. Beat together until smooth and creamy, about 2 minutes.
  3. Add browned butter: Slowly pour the cooled browned butter into the sugar mixture, stirring constantly to combine.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Add 1 1/2 cups (270g) semisweet chocolate chips and fold gently with a spatula to distribute evenly.
  7. Chill dough (optional): Cover and chill the dough for 30 minutes to 1 hour for thicker cookies, or skip this step if short on time.
  8. Scoop cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or tablespoon to portion dough balls about 2 tablespoons (30g) each, spacing them 2 inches apart.
  9. Bake: Bake for 10–12 minutes until cookies are golden around the edges but still soft in the center. They will firm up as they cool.
  10. Add flaky sea salt: Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Watch the butter carefully when browning to avoid burning. Adding flaky sea salt after baking enhances the flavor contrast. Chilling dough is optional but helps control spread and deepen flavors. For gluten-free, substitute flour with almond or gluten-free baking flour. For vegan, use vegan butter and a flax egg.

Nutrition

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

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