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Crispy Brown Butter Chocolate Chunk Cookies with Flaky Sea Salt

crispy brown butter chocolate chunk cookies - featured image
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These cookies feature a deep, nutty flavor from brown butter, crispy edges, gooey chocolate chunks, and a sprinkle of flaky sea salt for a perfect balance of sweet and salty.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (260g) semi-sweet chocolate chunks
  • Flaky sea salt (like Maldon), for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir continuously until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool about 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine ¾ cup granulated sugar and ¾ cup light brown sugar. Add the cooled browned butter and whisk until smooth.
  3. Add egg and vanilla: Crack in 1 large egg and add 1 teaspoon vanilla extract. Whisk until fully incorporated and slightly fluffy.
  4. Combine dry ingredients: In a separate bowl, sift or whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  5. Mix wet and dry ingredients: Gradually add dry ingredients to wet mixture, stirring gently with a spatula until no flour streaks remain. Avoid overmixing.
  6. Fold in chocolate chunks: Gently fold in 1 ½ cups semi-sweet chocolate chunks until evenly distributed.
  7. Chill dough (optional but recommended): Cover and refrigerate dough for 30 minutes to 1 hour to help flavors meld and prevent spreading.
  8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough onto baking sheets about 2 inches apart. Lightly sprinkle each cookie with flaky sea salt.
  10. Bake for 12-15 minutes until edges are golden and centers are still soft. Cookies will firm as they cool.
  11. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to crisp up.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a nutty aroma. Chilling the dough is recommended to prevent excessive spreading and enhance flavor. Use flaky sea salt on top for texture and flavor contrast; do not substitute with regular table salt. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter cookies, chocolate chunk cookies, crispy cookies, sea salt cookies, easy cookie recipe, homemade cookies

Find it online: https://magnetmeal.com/crispy-brown-butter-chocolate-chunk-cookies-recipe-with-flaky-sea-salt-easy-and-perfect/