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Crispy Brown Butter Chocolate Chip Cookies Recipe Perfect for Sea Salt Lovers

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These crispy brown butter chocolate chip cookies with sea salt offer a perfect balance of rich, nutty flavor and satisfying crunch, enhanced by a sprinkle of flaky sea salt for a delightful twist.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (270g) chocolate chips (mix of semi-sweet and dark)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and foams. After about 5-7 minutes, when milk solids turn golden brown and smell nutty, remove from heat immediately. Transfer butter to a bowl and let cool for 5 minutes until warm but not hot.
  2. Mix sugars and brown butter: In a large bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed light brown sugar. Pour in the warm brown butter and mix with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Add egg and vanilla: Crack in 1 large room-temperature egg and add 1 teaspoon vanilla extract. Beat until fully incorporated, about 1 minute.
  4. Combine dry ingredients: In another bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Mix dry into wet ingredients: Gradually add the dry mixture to the wet bowl in thirds, mixing on low speed after each addition. Stop once no flour streaks remain.
  6. Fold in chocolate chips: Using a spatula, fold in 1 1/2 cups (270g) chocolate chips evenly throughout the dough.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and chill for at least 30 minutes.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the baking sheet, about 1.5 tablespoons (20g) per cookie.
  10. Bake: Bake for 12-14 minutes until edges are golden brown and centers look set but still soft.
  11. Add sea salt: Immediately after removing from the oven, sprinkle flaky sea salt over each cookie while still warm.
  12. Cool: Transfer cookies to a cooling rack and let cool completely for best texture.

Notes

Brown the butter slowly and watch carefully to avoid burning. Chilling the dough helps cookies hold shape and develop flavor. Sprinkle flaky sea salt immediately after baking for best flavor contrast. For extra crispness, substitute half the granulated sugar with caster sugar. Dough can be frozen and baked from frozen with added baking time.

Nutrition

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

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