Brown Butter Chocolate Chip Sea Salt Cookies
These Brown Butter Chocolate Chip Sea Salt Cookies are irresistibly rich, chewy, and perfectly balanced with sweet and salty flavors.
Equipment
- Large skillet or saucepan
- Mixing bowls
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Cooling rack
Ingredients
- 1 cup unsalted butter browned to develop rich, nutty flavor
- 1 cup brown sugar adds moisture and chewiness
- 1/2 cup granulated sugar balances sweetness and helps with spreading
- 2 large eggs for structure and moisture
- 1 teaspoon vanilla extract enhances overall flavor
- 3 cups all-purpose flour the base of the cookie dough
- 1 teaspoon baking soda for a light rise and spread
- 1/2 teaspoon salt balances sweetness and enhances flavor
- 2 cups semi-sweet chocolate chips melty pockets of chocolate delight
- Sea salt for sprinkling; adds a perfect salty crunch on top
Instructions
- Start by melting the butter in a medium saucepan over medium heat. Keep a close eye and stir frequently until the solids turn golden brown with a toasty aroma. Remove from heat and pour into a heatproof bowl to cool slightly.
- In a large mixing bowl, combine the brown sugar and granulated sugar with the warm browned butter. Whisk or mix until smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until smooth and glossy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution.
- Gradually add the flour mixture to the wet ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Using a cookie scoop or spoon, portion dough balls onto a parchment-lined baking sheet, spacing about 2 inches apart. Chill the dough in the refrigerator for 30 minutes to an hour.
- Preheat oven to 350°F (175°C). Bake the cookies for 10-12 minutes until edges are golden but centers remain soft. Immediately sprinkle sea salt atop each cookie after removing from oven.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to set with a chewy center.
Notes
- Chilling the dough helps control spreading and intensifies flavor.
- For a gooier center, slightly underbake the cookies and let them finish setting on the baking sheet.
- Try adding chopped nuts or toffee bits for extra texture and flavor variations.
- Store cookies in an airtight container at room temperature for up to 5 days; place a slice of bread inside to maintain moisture.
- Freeze baked cookies or dough balls for up to 3 months to enjoy fresh cookies anytime.