Sea Salt Brown Butter Chocolate Chip Cookies Recipe

Introduction

These Sea Salt Brown Butter Chocolate Chip Cookies are the ultimate treat for cookie lovers. The rich, nutty flavor from the browned butter combined with the sprinkle of flaky sea salt creates a perfect balance of sweet and savory. They are chewy, flavorful, and delightfully addictive.

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 ¼ cups brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips
• Flaky sea salt, for sprinkling

Instructions

1. Step 1: In a medium saucepan over medium heat, melt the butter, whisking frequently. Continue cooking until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
2. Step 2: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined and creamy.
3. Step 3: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully integrated.
4. Step 4: In another bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing to keep cookies tender.
6. Step 6: Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Step 7: If possible, refrigerate the dough for at least 30 minutes to enhance flavor and texture.
8. Step 8: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Step 9: Use a cookie scoop or tablespoon to drop equal portions of dough onto the prepared baking sheet, spacing them well.
10. Step 10: Bake for 10-12 minutes, until the edges are lightly golden but centers still look slightly undercooked for chewiness.
11. Step 11: Immediately sprinkle each cookie with flaky sea salt as they come out of the oven.
12. Step 12: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For deeper flavor, brown the butter until it has a rich amber color and nutty aroma, but be careful not to burn it.
• Try using dark chocolate chips or a mix of chocolate chunks and chips for varied texture and taste.
• Chilling the dough helps prevent spreading and results in thicker cookies with better flavor.
• If you prefer less salt, reduce the flaky sea salt sprinkle or omit it entirely.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm them briefly in the microwave or oven for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why is the butter browned in this recipe?

Browned butter adds a lovely nutty, caramel-like flavor that enhances the taste of the cookies, making them richer and more complex than standard recipes.

Sea Salt Brown Butter Chocolate Chip Cookies Recipe

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4.7 from 108 reviews

These Sea Salt Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with sweet brown and granulated sugars, semi-sweet chocolate chips, and a sprinkle of flaky sea salt to create the ultimate chewy, flavorful cookie. Perfectly balanced between sweet and salty, these cookies offer a delightful texture and depth of flavor that makes them irresistible.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27-30 minutes (including optional chilling)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Butter and Sugars

• 1 cup unsalted butter (2 sticks)
• 1 ¼ cups brown sugar, packed
• ½ cup granulated sugar

Wet Ingredients

• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-Ins and Toppings

• 1 ½ cups semi-sweet chocolate chips
• Flaky sea salt, for sprinkling

Instructions

1. Brown the Butter: In a medium saucepan over medium heat, melt the butter, whisking frequently. Continue to cook until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly to prevent scrambling the eggs in the next steps.
2. Mix Sugars: In a large bowl, combine the warmed browned butter, brown sugar, and granulated sugar. Mix thoroughly until the mixture becomes well combined and creamy, ensuring sugars start dissolving into the butter.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, followed by the vanilla extract. Mix until the batter is smooth and homogeneous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
5. Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredient mixture into the wet batter, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to ensure even distribution without breaking them.
7. Chill Dough (Optional but Recommended): Refrigerate the cookie dough for at least 30 minutes if time permits. This helps to meld the flavors and improves texture by chilling the fats.
8. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
9. Scoop the Dough: Using a cookie scoop or tablespoon, drop equal portions of dough onto the prepared baking sheet, spacing them sufficiently to allow for spreading during baking.
10. Bake the Cookies: Bake for 10-12 minutes, until the edges turn lightly golden while the centers may remain slightly undercooked. This results in a chewy texture perfect for these cookies.
11. Add Sea Salt: Immediately upon removing the cookies from the oven, lightly sprinkle flaky sea salt over each cookie to enhance and contrast the sweetness.
12. Cool: Let the cookies cool on the baking sheet for 5-10 minutes to set before transferring to a wire rack to cool completely, ensuring they firm up to the right texture.

Notes

• For best results, chilling the dough is recommended but optional if pressed for time.
• Use flaky sea salt rather than fine salt for a noticeable crunch and burst of salty flavor.
• Do not overbake; removing the cookies while the centers still appear slightly underdone helps achieve a soft, chewy bite.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your sweetness preference.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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