Print

Brown Butter Chocolate Chip Cookies Recipe Perfect for Homemade Sea Salt Treats

brown butter chocolate chip cookies - featured image
Print Recipe

These brown butter chocolate chip cookies feature a perfect balance of chewy centers, crisp edges, and a salty-sweet finish with flaky sea salt. The nutty aroma from browning the butter elevates this simple, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour (or gluten-free baking blend for GF version)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) chocolate chips (semi-sweet and bittersweet mix preferred)
  • About 1 teaspoon flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt the butter, stirring constantly until it foams and turns a deep golden brown with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Cream sugars and eggs: In a large bowl, combine granulated sugar and brown sugar. Pour in the warm browned butter and beat until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  3. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
  5. Fold in chocolate chips evenly throughout the dough.
  6. Optional: Chill the dough wrapped in plastic for 30-60 minutes for thicker cookies and deeper flavor.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape cookies: Scoop dough onto baking sheets about 2 inches apart using a 1.5 tablespoon scoop or spoon.
  9. Sprinkle flaky sea salt lightly on each cookie mound before baking.
  10. Bake for 12-15 minutes until edges are golden and centers look set but still soft.
  11. Cool cookies on the pan for 5 minutes, then transfer to a cooling rack to maintain crisp edges and soft centers.

Notes

Brown the butter carefully over medium heat, stirring constantly to avoid burning. Use room temperature eggs for better emulsification. Avoid overmixing flour to keep cookies tender. Sprinkle flaky sea salt just before baking for the best salty-sweet contrast. Chill dough for thicker cookies and less spreading. Freeze dough balls on a baking sheet before transferring to a bag for easy baking from frozen.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, homemade cookies, easy dessert, chewy cookies, crispy edges

Find it online: https://realityeats.com/brown-butter-chocolate-chip-cookies-recipe-perfect-for-homemade-sea-salt-treats/