Print

Salted Brown Butter Chocolate Chip Cookies

salted brown butter chocolate chip cookies - featured image
Print Recipe

These salted brown butter chocolate chip cookies combine a rich, nutty browned butter flavor with the perfect balance of sweet chocolate and flaky sea salt for a deliciously sophisticated twist on a classic treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips
  • About 1 tsp flaky sea salt, for sprinkling on top

Instructions

  1. Brown the Butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then bubbles and foams. After about 5-7 minutes, it will turn golden brown with a nutty aroma. Remove from heat immediately to avoid burning and transfer to a heatproof bowl. Let it cool for 10 minutes until warm but not hot.
  2. Mix Sugars and Wet Ingredients: In a large mixing bowl, combine 3/4 cup (150 g) brown sugar and 1/4 cup (50 g) granulated sugar. Pour in the cooled browned butter, then add 2 large eggs and 1 tsp pure vanilla extract. Stir until smooth and glossy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine sea salt.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly. Stop once no flour streaks remain. Fold in 1 1/2 cups (270 g) chocolate chips with a spatula.
  5. Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help flavors meld and prevent spreading.
  6. Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop the Cookies: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet. Gently press a pinch of flaky sea salt on top of each dough ball.
  8. Bake: Bake for 10-12 minutes until edges are golden but centers still look soft and slightly underbaked.
  9. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough helps control spreading and deepens flavor. Do not overmix the dough to keep cookies tender. Flaky sea salt on top is essential for the signature salty crunch. For variations, try gluten-free flour, dairy-free butter, or add nuts and espresso powder.

Nutrition

Keywords: brown butter cookies, salted chocolate chip cookies, flaky sea salt cookies, easy chocolate chip cookies, homemade cookies

Find it online: https://wigglebite.com/salted-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-cookies-with-flaky-sea-salt/