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Cozy Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies have crisp, lacy edges and soft, chewy centers with a deep, nutty, caramel-like flavor. A sprinkle of flaky sea salt on top cuts through the sweetness for a perfect balance.

Ingredients

Scale
  • 1 cup (2 sticks, 226 grams) unsalted butter
  • 1 cup (200 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (about 340 grams) semisweet chocolate chips
  • Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a large skillet or saucepan over medium heat. Stir frequently as it melts. It will foam up, then subside, and brown specks will form at the bottom (about 5-7 minutes). Once it smells nutty and is a deep amber color, remove from heat immediately. Pour into a large mixing bowl to stop cooking. Let cool for 10 minutes.
  2. Mix sugars and butter: Add 1 cup packed light brown sugar and 1/2 cup granulated sugar to the bowl with the browned butter. Whisk vigorously until combined and smooth (it will look grainy).
  3. Add eggs and vanilla: Add 2 room-temperature eggs and 2 teaspoons vanilla extract. Whisk until the mixture is pale, thick, and glossy, about 1 minute.
  4. Combine dry ingredients: In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Mix wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Mix just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips: Add 2 cups semisweet chocolate chips and fold until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  8. Preheat oven: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough. Place them 2 inches apart on the prepared sheets (about 24 cookies).
  10. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden brown and set, but centers will look slightly underdone and puffy.
  11. Add sea salt: As soon as cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each one.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable to prevent spreading and deepen flavor. Use room temperature eggs to avoid seizing the brown butter. For dark baking sheets, reduce oven temperature by 25°F. The flavors deepen after a day or two.

Nutrition

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

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