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Brown Butter Chocolate Chip Cookies Recipe Easy Homemade with Sea Salt

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These brown butter chocolate chip cookies are quick and easy to make, featuring a rich nutty flavor from browned butter and a delightful salty finish with flaky sea salt. Perfect for cozy nights or casual get-togethers.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened and browned
  • ¾ cup (150 grams) granulated sugar
  • ½ cup packed (110 grams) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 grams) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • About ½ teaspoon flaky sea salt, for sprinkling on top
  • 1 ½ cups (270 grams) semisweet chocolate chips

Instructions

  1. Brown the Butter: Place 1 cup (226 grams) of unsalted butter in a light-colored heavy-bottomed saucepan over medium heat. Stir constantly as the butter melts, foams, then begins to brown and emit a nutty aroma—this usually takes 5-7 minutes. Watch carefully to avoid burning; remove from heat once golden brown spots appear and small brown bits form. Transfer butter to a heat-safe bowl and let cool for 10 minutes. The browned butter should be warm but not hot when added to other ingredients.
  2. Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with ¾ cup (150 grams) granulated sugar and ½ cup (110 grams) packed brown sugar. Use an electric mixer or sturdy whisk to blend until smooth and slightly fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, incorporating fully before adding the next. Then mix in 2 teaspoons pure vanilla extract. The batter should be creamy and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups (280 grams) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing — the dough should be thick and slightly sticky.
  6. Fold in Chocolate Chips: Stir in 1 ½ cups (270 grams) semisweet chocolate chips evenly throughout the dough.
  7. Chill the Dough (Optional but Recommended): Cover the dough and chill in the refrigerator for 30 minutes to 1 hour. This step helps the dough firm up and intensifies flavor.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Portion and Bake: Using a tablespoon or cookie scoop, drop rounded dough balls about 2 inches apart on the baking sheet. Sprinkle each with a pinch of flaky sea salt. Bake for 10-12 minutes or until edges are golden but centers remain soft.
  10. Cool on Rack: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps set texture.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Chill dough for thicker cookies and better flavor. Use flaky sea salt for a crunchy texture and flavor contrast. Pull cookies from oven when edges are golden but centers are still soft; they firm up as they cool. If cookies spread too much, chill dough longer or reduce butter slightly. For dry cookies, try adding a tablespoon of milk next time.

Nutrition

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

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