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Chewy Brown Butter Chocolate Chip Cookies with Sea Salt

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These chewy brown butter chocolate chip cookies with sea salt offer a perfect balance of rich, caramelized butter, melty chocolate, and a pinch of salt for a satisfying sweet and salty treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) chocolate chips (mix of semi-sweet and dark)
  • About 1/2 teaspoon flaky sea salt

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and turns a deep golden brown with nutty aromas. Remove from heat and transfer to a heatproof bowl to cool slightly (about 5 minutes).
  2. Mix sugars and browned butter: Add 3/4 cup brown sugar and 1/4 cup granulated sugar to the browned butter while warm. Stir until smooth and glossy.
  3. Add egg and vanilla: Crack in 1 large egg and 1 teaspoon vanilla extract. Mix thoroughly until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold dry ingredients into wet mixture gradually until no flour streaks remain. Avoid overmixing.
  6. Fold in 1 cup chocolate chips evenly.
  7. Optional: Chill dough covered in the fridge for at least 30 minutes for thicker, chewier cookies.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop dough onto baking sheets in tablespoon-sized mounds spaced 2 inches apart. Press a few extra chocolate chips on top and sprinkle with flaky sea salt.
  10. Bake for 10-12 minutes until edges are golden but centers are still soft.
  11. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to finish setting.

Notes

Use a light-colored pan to monitor butter browning. Stir constantly to avoid burning. Chilling dough for at least 30 minutes improves chewiness and thickness. Do not overmix dough to prevent tough cookies. Pull cookies from oven when edges are golden but centers still soft; they firm up while cooling. Store in airtight container at room temperature for up to 4 days. Dough can be frozen and baked directly from frozen with 2-3 extra minutes baking time.

Nutrition

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

Find it online: https://milaspoon.com/chewy-brown-butter-chocolate-chip-cookies-with-sea-salt-easy-recipe/