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Perfect Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies are crispy around the edges, soft and chewy in the center, and topped with flaky sea salt for the perfect salty-sweet balance. No chilling required, and they come together in under 30 minutes.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter
  • 1 cup (200 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (281 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for topping

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. The butter will foam and bubble. Keep stirring until brown specks form and the butter smells nutty and toasty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 to 15 minutes until warm but not hot.
  2. Mix the sugars and butter: In a large mixing bowl, combine the cooled brown butter with brown sugar and granulated sugar. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture looks like wet sand and is slightly lighter in color.
  3. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined. The mixture should be thick and glossy. Scrape down the sides and bottom of the bowl.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop as soon as the flour disappears. Do not overmix.
  6. Fold in the chocolate chips: Use a rubber spatula to fold in the chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  7. Portion the dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. You should get about 24 cookies.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 10 to 12 minutes, rotating the baking sheet halfway through. The edges should be golden brown and the centers should look slightly underdone and puffy.
  9. Add sea salt: As soon as the cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each one.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Watch the butter carefully as it browns; it goes from perfect to burnt in seconds. Cool the butter before mixing to prevent cookies from spreading too much. Do not overmix the dough. Underbake slightly for chewy cookies. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, sea salt cookies, easy cookie recipe, no chill cookies, chewy chocolate chip cookies

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