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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies with sea salt offer a perfect balance of rich, nutty butter, melty chocolate, and a hint of salt, creating a chewy, tender, and unforgettable treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (165g) brown sugar (preferably dark)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt (in dough)
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Flaky sea salt for topping

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with a nutty aroma. Remove from heat immediately and let cool for 5 minutes.
  2. Mix sugars and egg: In a large bowl, combine granulated sugar and brown sugar. Add the slightly cooled browned butter and stir until well blended. Beat in the egg and vanilla extract until smooth and creamy.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and sea salt. Sift to avoid lumps.
  4. Form the dough: Gradually add the dry mixture to the wet, stirring gently until just combined. Avoid overmixing.
  5. Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
  6. Optional chilling: Chill dough in the fridge for 30 minutes for thicker cookies.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough: Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each onto the sheet, spaced 2 inches apart. Lightly sprinkle each with flaky sea salt.
  9. Bake for 10-12 minutes until edges are golden but centers still look soft. Do not overbake.
  10. Cool cookies on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Do not walk away while browning butter as it can burn quickly. Cooling the butter before mixing prevents scrambling the egg. Sifting flour and baking soda keeps dough light. Chilling dough helps reduce spreading and creates thicker cookies. Use flaky sea salt like Maldon for best topping effect. For chewier cookies, substitute half the flour with bread flour or chill dough longer.

Nutrition

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

Find it online: https://magnetmeal.com/brown-butter-chocolate-chip-cookies-recipe-easy-best-sea-salt-treats/