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Delicious Brown Butter Chocolate Chip Cookies Recipe with Sea Salt

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These brown butter chocolate chip cookies with sea salt offer a rich, nutty flavor and a perfect balance of chewy and salty-sweet. Quick and easy to make, they are perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (in dough)
  • Flaky sea salt for topping
  • 1 cup (170g) chocolate chips (semi-sweet and dark mix recommended)
  • Optional: 1/2 cup (60g) chopped toasted walnuts or pecans

Instructions

  1. Brown the butter (about 5-7 minutes): In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams and then starts turning a golden brown with nutty aroma. Watch carefully — it can go from browned to burnt quickly. Once browned, remove from heat immediately and let cool for 10 minutes.
  2. Mix sugars and butter (3 minutes): In a mixing bowl, combine the browned butter (including any browned bits), 3/4 cup (150g) granulated sugar, and 1/2 cup (110g) packed brown sugar. Whisk until smooth and slightly creamy.
  3. Add egg and vanilla (2 minutes): Crack in 1 large egg (room temp) and 1 teaspoon vanilla extract. Whisk until fully incorporated and the mixture is glossy.
  4. Combine dry ingredients (2 minutes): In another bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Fold dry into wet (3-4 minutes): Gradually add the flour mixture into the wet ingredients, folding gently with a spatula. Don’t overmix—stop as soon as you see no more flour streaks.
  6. Add chocolate chips and nuts (optional) (1 minute): Fold in 1 cup (170g) chocolate chips and 1/2 cup (60g) toasted chopped nuts if using. The dough should be thick and slightly sticky.
  7. Chill dough (optional but recommended, 30 minutes): Cover and chill dough in the fridge to help control spread and deepen flavor.
  8. Scoop and bake (10-12 minutes): Preheat oven to 350°F (175°C). Line baking sheet with parchment. Scoop dough by rounded tablespoons onto the sheet, spacing 2 inches apart. Sprinkle a pinch of flaky sea salt on each cookie before baking. Bake 10-12 minutes until edges are golden but centers still soft.
  9. Cool and enjoy (15 minutes): Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool. Serve slightly warm or at room temperature.

Notes

Watch the butter closely when browning to avoid burning. Use a light-colored pan to better see the color change. Chilling the dough helps control spread and deepens flavor. Sprinkle flaky sea salt on top before baking for best flavor contrast. Do not overbake; remove when edges are set but centers still soft.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, easy cookies, quick dessert, chewy cookies, nutty flavor

Find it online: https://leilameals.com/delicious-brown-butter-chocolate-chip-cookies-recipe-with-sea-salt-easy-and-perfect/