Print

Irresistible Brown Butter Chocolate Chip Cookies with Sea Salt

brown butter chocolate chip cookies - featured image
Print Recipe

These brown butter chocolate chip cookies with sea salt offer a rich, nutty flavor with gooey chocolate pockets and a perfect balance of sweetness and saltiness. Quick and easy to make, they are a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (such as Maldon or fleur de sel) for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, then starts to foam. Once it turns golden brown with a nutty aroma, remove from heat and transfer to a heat-safe bowl to cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine ½ cup granulated sugar and 1 cup packed brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract. Beat until creamy and smooth.
  3. Add browned butter: Slowly pour the cooled browned butter into the sugar and egg mixture, stirring continuously to combine evenly.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Using a spatula, fold in 2 cups chocolate chips evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour to help flavors meld and prevent excessive spreading.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough: Use a cookie scoop or spoon to place dough balls (about 2 tablespoons each) onto the baking sheet, leaving about 2 inches between each.
  10. Sprinkle flaky sea salt: Lightly sprinkle each cookie dough ball with flaky sea salt.
  11. Bake for 10-12 minutes: Bake until edges are golden and centers remain soft.
  12. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Chilling the dough is optional but recommended for better flavor and to control spreading. Sprinkle flaky sea salt just before baking for the best flavor contrast. Avoid overmixing the dough to keep cookies tender. Use room temperature eggs for better incorporation.

Nutrition

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

Find it online: https://emmayum.com/irresistible-brown-butter-chocolate-chip-cookies-recipe-with-sea-salt-easy-homemade-treats/